How to cut sterlet at home correctly
Sterlet meat is rich in valuable amino acids, minerals and vitamins, and its caviar is a recognized delicacy. To cut it properly, you need to know a few subtleties.
If you are dealing with live fish, then first you need to freeze it. Before you start cutting, scald it with boiling water – so all the mucus will be easily washed off, and the cleaning process will be easier.
How to butcher a sterlet – remove bugs, fins, vizigu
Next, you should adhere to this plan of action:
- Cut off all the cartilage on the back. To do this, you need to use a sharp knife, sharpen it before starting cleaning. Draw the tip away from you so as not to accidentally cut yourself.
- There are also bugs on the sides of the fish. They need to be cut off. The movements are similar to the removal of ordinary scales, directed from the tail to the head.
- Now you need to remove the insides. To do this, cut the entire length of the belly.
- Clean the inside of the cavity very carefully. The main thing is not to damage the gallbladder. Otherwise, its contents, once on the meat, will make it bitter.
If, nevertheless, there was a leakage of bile onto the meat, rinse this place, sprinkle with plenty of salt and scrape with the edge of a knife.
An important stage in gutting sterlet is the removal of the chord, or, as it is more often called, vizigi. There are several ways to do this:
- Cut the carcass on both sides – at the base of the head and tail, while cutting the ridge. From the side of the head, you need to pry and hook the vizig, carefully pull it out.
- Another option is to separate it from the side of the tail with a knife or a thick needle. Take your time, pull it out. It is convenient to do this with pliers.
- You can also cut the cartilage all the way through the belly and remove it. But be careful not to damage the vizig – it contains poisonous substances.
After removal, rinse the cavity well with water to remove blood clots.
This is not at all difficult to do. Here are some simple steps to follow:
- Trim the fins. To do this, use kitchen scissors or sharpen your knife well.
- Cut off the head. If you want to cook with it, be sure to remove the gills.
- If the recipe requires it, we divide into separate pieces 3-4 cm wide.
To get a sterlet fillet, do the following:
- Run the edge of your knife along the ridge on both sides.
- Remove the ridge.
- Expand the carcass and cut into 2 pieces along the top line.
Now, knowing the simple rules for cutting this fish, you can cook gorgeous dishes. Everything is not so difficult if you follow the technology and recommendations.