Sturgeon: photo, description, useful properties and recipes

Sturgeon is a passable fish, which is found in both fresh water bodies and estuaries. It is considered a delicacy, and the black caviar that females produce is of health value and is very much in demand in cooking. To make the most of the benefits of this fish, you need to know how to choose, cook and what effects on the body it has. About all this in detail - below.

Sturgeon: what kind of fish, what it looks like, and where it lives

The genus sturgeon includes 19 species that live in different parts of the planet. They live in the seas and ocean waters, and during the spawning period they go out into rivers. Some populations inhabit freshwater reservoirs - lakes, rivers, and bays. Sturgeons are very common in the Caspian Sea, in waters of North America, Asia, in the Atlantic Ocean, and in the waters of the Adriatic.

The average weight of an adult individual is 10-15 kg, but some can reach record levels. For example, the largest representatives of the species of white sturgeon weighs under a ton. Some of them can grow up to 5-6 m in length, such as the Atlantic sturgeon. Distinctive characteristics:

• The presence of separate "barbed" scutes-bugs on the back and sides;
• splashback;
• sharp, elongated snout (not in all species);
• dark skin color;
• pinkish or cream-colored abdomen;
• long, bent tail fins.

The sturgeon is a bottom-dwelling fish that lives in deep water and only occasionally floats to the surface, such as during spawning. It is a predator that feeds on shellfish, minnows, and other underwater life. The sturgeon reproduces quickly and restores populations, but despite this, some species have conservation status due to poaching.

Species

In total, classifiers have counted 19 species that belong to the genus Sturgeon in nature. They are all evenly distributed in the waters of the Northern Hemisphere, occurring only in regions with temperate climates. Commercial hybrid varieties of sturgeon, which can live in artificially created conditions of water bodies, are cultivated everywhere. Here are the most common species of sturgeon:

• Japanese;
• Korean;
• white;
• green;
• Amur;
• Adriatic;
• starred sturgeon;
• Siberian;
• blunt-faced (flat-faced);
• spike.

Most often beluga, sterlet, Siberian and white sturgeon, and barbel sturgeon are used for culinary purposes. But commercial catching of all species of sturgeon is currently prohibited.

What is the difference between sterlet and beluga and sturgeon

The sterlet is one of the species of the sturgeon genus, but it differs in its small size. Adults usually reach 5-7 kg, with a maximum of 10-15 kg, but other sturgeons can be many times larger. This species has a narrower and more elongated head. It also differs in its gastronomic characteristics - it has a rich, expressive taste and reduced fat content.

Beluga is also one of the species of the sturgeon genus. The fish grows large - it can weigh 500 kg, reaching 4-4.5 m in length. Beluga meat is fatty, nutritious, and of a light hue. This product is valued higher than many other varieties of sturgeon. Because of uncontrolled fishing, beluga is on the verge of extinction.

Composition and calories

Sturgeon fish are not the lowest calorie products, they contain a significant percentage of fat, which increases the nutritional value. A 100 grams of raw fish contains:

• 164 kcal;
• 16.3 g of proteins;
• 4.5 g of fats.

The caloric value of the finished product depends on the use of additional ingredients and the method of heat treatment or cooking. For example, balik, dried fish have a higher caloric value - in 100 g of products up to 230 kcal. Salted sturgeon in a marinade or dry method retains the same nutritional value. Fried fish in vegetable oil has more calories - up to 220 kcal, and the product baked without sauces contains up to 155 kcal.

In addition, sturgeon fish contain a high concentration of active ingredients that have a positive impact on human health. Here is the list of active components that are included in this product:

• fatty acids - polyunsaturated and monounsaturated;
• Fat-soluble vitamins - tocopherol, retinol, calciferol;
• Mineral compounds - sulfur, fluorine, phosphorus, calcium, potassium, sodium, magnesium;
• trace elements - iodine, iron, manganese, zinc, copper, selenium;
• B vitamins - folate, cobalamin, pyridoxine, choline, thiamine;
• essential and substitutable amino acids.

Due to such a rich composition, the consumption of sturgeon fish has a beneficial effect on the human body. In addition, the product is distinguished by its high taste qualities, and dozens of different dishes can be prepared from it, which can diversify the diet.

Useful properties of sturgeon

General benefits

Sturgeon is not just a delicacy product, it can be used as a real natural medicine. There are few such valuable varieties of fish that are so beneficial to all systems and organs in the human body. It is important to know the main benefits of this product:

• cleanses the blood vessels, removes toxins;
• normalizes the functioning of the digestive system;
• protects against free radicals;
• supports reproductive health;
• stimulates the immune system;
• protects against the development of tumors;
• positively affects appearance;
• strengthens the heart;
• protects against vitamin and mineral deficiencies.

If properly used in the diet, this product can replace dietary supplements, immunomodulatory drugs. It is also important to know how the consumption of this fish affects the body of men and women with different physiological conditions and depending on age.

For women

Sturgeon is a very valuable product for women's health, it has everything necessary for the functioning of the endocrine and reproductive system. This type of fish contains a large amount of antioxidants that can protect the female body from malignant tumors and inflammatory processes. Sturgeon is also rich in fatty acids necessary for the beauty of skin and hair. They strengthen the immune system, normalize the hormonal background, protect blood vessels and heart.

Due to the large amount of minerals, sturgeon helps maintain hormonal balance, which is important at all age stages of life. It is extremely important for women to consume this fish also because it contains omega-3, tocopherol and retinol, which are substances that reduce the risk of breast cancer and stop the growth of neoplasms of the reproductive system. During the restructuring of the organism during menopause it is necessary to eat sturgeon at least 2 times a week, so as not to suffer from poor health and not to gain weight due to changes in the hormonal background.

For men

Men's health can also be supported by adding sturgeon to the diet, but it is important to do it on a regular basis. The fact is that men are more prone to liver diseases than women, and they have a higher risk of chronic prostatitis after 40 years. Also, the representatives of the male sex are more susceptible to cancerous diseases affecting the esophagus and intestines - regular use of sturgeon in the diet can protect against this. In addition, fish provides other benefits for the stronger sex:

1. Due to the high protein content, it supports muscle mass and helps you quickly build up your muscles and develop relief.
2. Increases physical endurance.
3. Strengthens the immune system and helps fight infections.
4. Protects against early impotence and other reproductive problems.
5. Cleanses blood vessels and prevents the risk of heart attack and stroke.

To appreciate the benefits of eating this fish, you need to use it at least 1-2 times a week. Also for men with diabetes and disorders of adrenal function, this fish is especially useful. If there are hormonal disorders associated with depressed testosterone production and an excess of estrogen, sturgeon can also help, but you need to consult a doctor who will help choose the right products in the diet to correct the condition.

In pregnancy

There is a great deal of debate in medical circles over the relevance of using sturgeon fish in the diet of a pregnant woman. However, gynecologists agree that adding sturgeon to the diet is a good way to reduce the risk of intrauterine pathologies and fetal malformations, as well as an opportunity to avoid mineral and micronutrient deficiencies. Of course, the final decision should be made by a doctor, who leads the pregnancy and knows the peculiarities of the woman's body. A specialist can correctly adjust the diet to minimize all possible risks associated with the consumption of this product.

It is important to understand that restrictions are associated with the risks of allergic reactions and other undesirable phenomena. But this product can bring invaluable benefits to the female body and positively influence the development of the embryo. Here are the main benefits of eating sturgeon during pregnancy.

1. Fish contains calciferol (vitamin D), which is necessary for the development of the fetus' CNS and skeleton. If this element is deficient, proper fetal development is impossible.
2. Sturgeon contains iron and folate, which are necessary to prevent anemia in the mother. Deficiency of these components leads to anemia and fetal hypoxia.
3. Sturgeon in the diet helps to cope with constipation, survive toxicosis, normalize the water-salt balance and avoid edema.

Components contained in this fish protect bones and teeth of a woman, and also help maintain normal body weight. Therefore, sturgeon is a valuable product that will help to bear a healthy baby without harming the body.

When breastfeeding

Many pediatricians categorically forbid the use of sturgeon fish in the diet of a nursing mother, because they fear the risk of an allergic reaction in the child. But this fish can bring invaluable benefits to a woman's exhausted body after childbirth and lactation. There are at least 5 reasons not to give up sturgeon during this difficult period.

1. Fish protects against the development of postpartum depression, stabilizes the emotional state of the mother.
2. The proteins and fats contained in the product make the mother's milk more useful and rich in composition, which is also beneficial for the health of the child.
3. Calcium and fluoride promote healthy bone development in the child, and vitamin D protects against pathologies and rickets.
4. Fatty acids and vitamins help the body of the mother and child to resist infections, which is very important in the postpartum period and during breastfeeding, when the use of strong pharmaceutical drugs is contraindicated.
5. Protein promotes healthy child growth and weight gain, allows the proper development of internal organs.

In the postpartum period the consumption of sturgeon helps to prevent hair loss, hormonal disorders, and to avoid exhaustion due to mineral and vitamin deficiencies. But this fish can be introduced into the diet only from two months of age, and it must be done gradually, observing the reaction of the child's body. If symptoms of allergy appear, it is necessary to immediately stop eating sturgeon and show the baby to the doctor.

For children

Pediatricians recommend that parents take precautions and do not introduce sturgeon into the diet before the age of 2 years. The problem is that all members of the Sturgeon family are potential allergens that can provoke an unpredictable reaction of the body. That is why you need to be careful when introducing such a product into your diet. It is better not to take the risk if your child has previously had episodes of food allergies.

But for children over two years of age who have no contraindications, sturgeon can be a very useful addition to the diet. The fish contains components necessary for growth and development - protein, fats, mineral compounds and valuable vitamins. Almost all substances that are included in the composition are fully assimilated by the body and produce beneficial effects:

• strengthen the immune system, protect against frequent infections;
• stabilize the functioning of the brain and nervous system in general;
• strengthen the teeth, provide the body with necessary minerals;
• provide elements necessary for the growth and development of the skeleton;
• Strengthen the visual apparatus, protect against myopia;
• strengthen the teeth, provide the body with essential minerals;
• protect against digestive problems.

Thanks to the regular consumption of this fish, the child will grow up healthy, active and smart, because omega-3 and omega-6 fatty acids promote rapid intellectual development and take care of brain health.

When losing weight

The best way to fight extra pounds is a balanced diet combined with regular exercise. Sturgeon fish is one of the best foods for weight loss. They contain everything you need for a normal metabolism, while speeding up metabolic processes.

With a relatively low caloric content, sturgeon contains a high concentration of minerals and vitamins that affect lipid metabolism and normalize the rate of processing of incoming nutrients. To lose weight without harming the body, you need to use properly cooked fish - steamed, in the oven, in a multicooker with vegetables. It is not necessary to eat fried and smoked sturgeon, from this the results of the fight against excess weight can decrease.

For pancreatitis.

Sturgeon can be consumed as a therapeutic and preventive measure in pancreatitis to support the pancreas. But it is important to know a few basic rules:

1. It is categorically forbidden to eat the product during exacerbations.
2. You should not abuse this fish because of the high concentration of fats.
3. You should not eat it too often.
4. Do not use such a method of heat treatment, such as frying in batter or just in sunflower oil.
5. It is worth moderate use of seasonings and spices in cooking.

To restore the pancreas, you can use sturgeon, steamed, baked in the oven, or boiled. This product eliminates inflammatory processes, triggers cell regeneration, and normalizes enzyme production. In addition, the fish contains substances that reduce pain syndrome and eliminate cramps. It is important to consult a doctor before adding sturgeon to the therapeutic menu, and not to ignore the recommendations of specialists regarding the permissible amount and frequency of consumption.

What is sturgeon caviar good for?

Sturgeon caviar is a famous delicacy that can be used as a dietary supplement or even as a therapeutic agent. The maximum amount of proteins is contained in this product, in addition, fats and mineral compounds are concentrated there. That is why black caviar has such benefits:

1. It restores blood vessels and capillaries in case of atherosclerosis, cleanses and strengthens them.
2. Is an excellent remedy for varicose veins.
3. Supports a depleted immune system.
4. Reduces the tendency to develop blood clots, eliminates the risk of thrombosis.
5. Accelerates the recovery process in the postoperative period.
6. Significantly reduces and stabilizes blood pressure.
7. Improves vision and protects against the progression of myopia or hyperopia.
8. Prevents diseases of the cardiovascular system.
9. Restores the level of hemoglobin in the blood.
10. Slows the aging process at the cellular level.
11. Heals wounds, sores and scratches on the skin, speeds up regeneration.
12. Helps restore hematopoietic functions.
13. Helps in the treatment of diseases of the musculoskeletal system.
14. Maintains skin, nails and hair in a well-groomed form, prevents problems with appearance.

Regular consumption of black caviar improves one's mental state and helps to achieve emotional stability. This product protects the body from viral infections and supports the immune system to fight chronic diseases.

Is the milk of sturgeon useful?

Milk is the sex glands found in the body of male fish of the sturgeon family. They can also be used in cooking, as they contain great benefits for the body. Here are the main benefits of consuming this product:

1. Significant improvement of vision due to the content of vitamin A.
2. Normalization of nervous system functioning due to fatty acids, calcium and magnesium.
3. Improving the functioning of the cardiovascular system.
4. Restoration of normal digestion due to the content of vitamin B1.
5. Acceleration of cell and tissue regeneration, protection against premature aging and cancer.
6. Improvement of liver function due to the content of healthy fats and vitamin B2.
7. Stimulating the production of hormones responsible for reproductive function in men and women.
8. Stabilization of the hematopoietic system, stimulating the production of red blood cells.
9. Acceleration of metabolic processes due to the content of proteins, amino acids, vitamin B5.
10. Eliminate cramps and spasms due to the presence of vitamin B6 and magnesium.
11. Improvement of skin and hair.
12. Strengthening of teeth, bones, nails.
13. Improving the permeability of blood vessels, protection from couperose and varicose veins.
14. Removal of toxic substances from the body.
15. Reducing the risk of colds and inflammatory processes.
16. Thrombosis prevention.
17. Reducing the risk of hypertension.
18. Normalization of blood clotting.

As you can see, the milk of sturgeon is an even more valuable product than the fish fillet. Therefore, buying a whole fish and finding such a find inside, you should not send it to the trash. If properly prepared, you can get all the benefits that they contain in them.

Harm and contraindications

Representatives of the Sturgeon family are fish with a significant percentage of fat, which is why not everyone can consume them in excessive amounts. With particular caution include sturgeon in the diet in diseases of the liver, because the metabolism of fats proceeds in the cells of this organ and excessive loading can aggravate the condition. It is also not recommended to consume fish during exacerbations of other gastrointestinal diseases, with pancreatitis and cholecystitis. In remission, the product will be useful, but it is necessary to discuss with the attending physician the possibility of using sturgeon in the diet.

Categorical contraindications include the following conditions and diagnoses:

• hypersensitivity reactions, allergies;
• liver or kidney malfunction;
• Children under the age of 2 years;
• Acute endocrine disorders.

If there are any chronic diseases or congenital abnormalities, you should not make a decision about using sturgeon fish on your own. It is necessary to consult a doctor in order to weigh the ratio of benefits and risks.

How to choose and store

Going shopping, it is important to prepare in advance and know how to choose a high-quality and fresh sturgeon. It is worth noting that this product is quite expensive, so often unscrupulous sellers use various tricks to make additional profits, for example, selling stale carcasses as fresh ones. What should be known about choosing high-quality and tasty fish of the Sturgeon family:

1. It is best to buy live fish, but this is only possible in an area close to bodies of water where the sturgeon lives.
2. If you want the product to be as tasty and flavorful as possible, it is worth taking chilled, whole carcasses.
3. Fish that has been cut up and wrapped in cling film is often a stale product.
4. You must pay attention to the elasticity of the carcass or fillet, it should spring with your finger, not sag.
5. It is important to pay attention to the smell, it should not be too pungent.
6. Fresh fish always has moist, not overdried skin with no visible damage.
7. Sturgeon should not have cloudy eyes and gray gills - these are signs of stale product.

If you buy smoked or dried fish, it is necessary to look at the expiration date. If possible, it is worth smelling the product and assess visually its freshness. Fresh raw fish can be stored in the refrigerator, preferably cleaned. The fact is that the gastrointestinal tract of sturgeon may contain botulism bacteria that produce dangerous toxins. When heat treated, these poisons lose their properties, but if you plan to pickle, cook balik or smoking, such a product can be dangerous to health.

Can I Freeze

Sturgeon can be frozen if you want to preserve its useful properties. To do this, you must strictly adhere to the following rules:

• Cut and clean the fish;
• Pack the product in separate bags (it is better to use vacuum packs);
• choose the fast freezing mode.

Sturgeon can be stored in the freezer long enough, but it is better to use it within 2 months. It is important that the fish is hermetically sealed, otherwise it will dry out, lose its flavor and become less useful. The main rule - in no case the fish should not be repeatedly frozen. Before cooking it is necessary to remove the sturgeon from the freezer and leave it at room temperature, you can pour cold water on it. It is not recommended to defrost the product in a microwave oven, it will be less tasty.

How to clean and dress a sturgeon

There is nothing complicated in cleaning and cutting sturgeon, even a novice cook can cope with this task. The technology is the same as in the work with any other fish.

1. First, rinse the fish under cold water and leave it in a clean, empty bowl.
2. To facilitate the process of cleaning, put it in boiling water or dip it for 2-3 seconds in a vat of boiling water.
3. Then take a sharp carving knife and cut off the spines along the back.
4. In the same way as for scaling of other species of fish, remove the side spines with a knife.
5. After that, wash the carcass under cold water and put it on the cutting board and start gutting. The technology is usual - rip open the belly from the anal fin to the head and select the viscera. Caviar or shells should be set aside for further cooking.
6. To make the fish less bitter, salt the belly cavity and leave it for a couple of minutes, and then scrape it off and rinse.

After that you can cut the fish into portions, fillet or leave as a whole for cooking in the oven. If you plan to bake sturgeon with the head, it is better to take out the gills immediately, so they do not spoil the flavor of the dish.

How to cook sturgeon well: recipes

Sturgeon can be very useful and tasty if properly prepared. This fish differs in many ways from many other varieties, so there are also specific rules for cooking. Below is a selection of the best recipes that will help you prepare divinely delicious sturgeon for the whole family.

In the oven

You can bake the fish as an additive to a side dish or use it as an ingredient - with vegetables. Cooking in the oven is a great way to maximize the nutritional value of the product. At higher or lower temperatures you can cook sturgeon in completely different ways. You can also use foil or a baking sleeve to make the fish more juicy and flavorful. Below is one popular recipe for cooking sturgeon in the oven.

Ingredients:

• 700 g sturgeon;
• 4 medium-sized potatoes;
• 300 grams of mushrooms;
• 150 ml of cream;
• 50 g of hard cheese;
• add pepper, salt, minced garlic and nutmeg to taste.

The fish should be skinned and bones removed. Peel potatoes and cut into slices, do the same with mushrooms. Then grease the bottom of the form with oil, lay a layer of potatoes, lay slices of fish fillet, and add mushrooms on top. Salt each layer. Separately mix cream and spices and pour the mixture into the form. Bake at 180 degrees for at least 50 minutes, and then take out and sprinkle with grated cheese, send in the oven for another 10 minutes.

In the pan.

Pan fry sturgeon can be very fast and delicious. You can cook in flour and egg or in a batter. The recipe is as simple as possible:

1. Clean the fish and cut into portioned, small pieces, so that it is well fried inside.
2. Then add salt, pepper and spices if you want.
3. Dump the pieces in flour or wrap them in batter.
4. Fry on a hot pan until tender, always on both sides.

Garnish the finished fish with lemon slices and herbs. You can cut the fillets into thin strips, dip in batter and roll in breading, and then fry "fish sticks".

In the multicooker

Sturgeon in the multicooker turns out especially tender and fragrant, it preserves all the useful substances. There is a popular recipe for incredibly delicious fish in the multicooker in 1 hour.

Ingredients:

• 1.5 kg of fish;
• 100 ml of heavy cream;
• 3 tablespoons of mustard;
• the juice of half a lemon.
• pepper, salt and spices to taste.

Cut the cleaned sturgeon into large slices, then put it in a bowl and sprinkle with lemon juice. Separately prepare a mixture of cream, mustard, spices and salt. At the bottom of the bowl of the multicooker drop a little vegetable oil, put pieces of fish. Pour the sauce and put in "Stew" mode for 1 hour. Serve as an independent dish or with a side dish.

On the grill

Fish can be grilled whole or in pieces. The best option - medallions, slices of medium thickness, which are easily fried and easily fit into the grill grate. Technology is simple enough:

1. Peel the fish, slice and salt it.
2. Add a little lemon juice or white wine.
3. Sprinkle with the spices. You can use oregano, sage, dill, cumin or white pepper.
4. Lay out on a greased grill and fry on both sides until tender.

You can grill sturgeon with soy sauce, in which case you should not use salt. A great seasoning for this fish is a mixture of Italian herbs.

On a grill

Marinate the sturgeon better in wine, but often a mixture of olive oil and lemon juice is used. You can add rings of hot peppers, and then the fish will be especially spicy and fragrant. Prepare on the grill can be medallions of sturgeon, whole fish in a special grid, or pieces on a skewer. Here is the simplest recipe:

1. Cut 2 kg of fish and cut into large pieces up to 4-5 cm.
2. Put in a bowl, add 1 tablespoon of salt, a pinch of sugar, a glass of white wine.
3. Add chopped onions, spices and mix.
4. Let it stand for 2 hours, and then roast it on coals.

It is important to string the fish on skewers greased with oil, so it does not deform when you need to remove it. Do not bring the shish kebab to too dark shade, it will become dry and unpalatable.

In the smokehouse.

Smoked sturgeon is a delicacy that is very popular in Asian countries. If you use different variants of spices, you can create completely new culinary masterpieces. Below is a classic recipe for smoking this fish.

Ingredients:

• Fish of medium size (about 3 kg);
• 50 grams of salt;
• 1 tablespoon sugar;
• black and white pepper;
• rosemary and dried dill.

Sturgeon should be cleaned first, leaving the head. After that, rub the fish with a mixture of sugar, salt, peppers and spices. Keep in the refrigerator for 24 hours, and then rinse and remove any remaining moisture with a towel. Place in the smokehouse for 2 hours and keep at 75 degrees, and then leave for another 30 minutes to allow the fish to finish.

What can be cooked from sturgeon: recipes

There are many recipes for cooking sturgeon, there is an option for every taste. If you know the basic principles of culinary processing of this fish, you can cook real masterpieces of it.

Oucha

To prepare a hearty and fragrant fish soup from sturgeon, you can use the head for the broth and a small amount of fillet to add already in the finished dish. Below is a detailed recipe for delicious sturgeon soup.

Ingredients:

• 600 g of fish (head and fillet);
• 3-4 potatoes;
• 2 carrots;
• 1 onion;
• salt and pepper;
• herbs.

It is necessary to boil in 2 liters of water the head of the fish, preliminarily selecting the gills. Strain the ready broth, add salt and pepper, when it boils again - throw the potatoes, carrots. Cook for 15-20 minutes, add the onion and fillet pieces, finish cooking. Before serving, decorate with fresh herbs, you can add boiled egg.

Cutlets

Cook cutlets can be made according to different recipes - with semolina, bread crumbs. The most popular recipe for juicy fish cutlets below.

Ingredients:

• 600 g of sturgeon fillets;
• 1 egg;
• 1 onion;
• 3 pieces of white loaf;
• breading;
• fish spice mix;
• salt and pepper.

Prepare the stuffing from the fillet, from which the skin should be removed beforehand. Add an egg, bread soaked in milk, onion, spices and salt. Make small cutlets, roll them in breadcrumbs and put in a pan. Fry under a lid, then they will be juicy and fragrant. After frying, you can stew the cutlets in tomato sauce, but then it is better not to use breading.

Shish kebab

Sturgeon makes a very tasty, tender kebab. Cook this fish better on skewers, it is not difficult and very fast - the maximum cooking time is no more than 15-20 minutes, depending on the size of the slices. The taste of the finished dish largely depends on how the sturgeon was marinated.

Ingredients:

• 1 kg of fish fillets;
• 1 lemon;
• 3 onions;
• 50 ml of vegetable oil;
• tablespoon salt;
• teaspoon sugar;
• a glass of white wine;
• spices.

Clean the sturgeon, cut into 3 cm cubes, put in a bowl. You can also take additional vegetables, string them together with the pieces of fish on skewers in turn. In a bowl add chopped onion rings, spices, lemon juice, salt, sugar, oil and wine. Stir everything thoroughly and leave for 1 hour under a lid. After that, thread the fish on skewers, fry over the coals on the charcoal grill. Before serving, you can decorate the shashlik with pickled olives, lemon, add fresh vegetables and herbs.

Balik

A real delicacy that you can surprise your guests with is sturgeon balak. You can cook it at home, you do not need any rare ingredients or special devices. Ingredients:

• 1 kg of fish;
• 2 tablespoons of sugar;
• 1 cup of salt.

You need to start with the proper cutting - remove very carefully the insides so as not to touch the gallbladder. Wash and dry with paper towels. Cut into medium-sized pieces of fillet, put in a bowl and pour a mixture of salt and sugar. Immediately cover with a crush and put on the bottom shelf in the fridge for 4-6 days. After that, wash the pieces, hang to dry in the shade or on the balcony. After 4-5 days, remove and serve. Balik can be stored in the refrigerator for up to a week, the main thing is to cover it tightly, so it does not become weathered.

How to salt sturgeon at home

It is possible to salt fresh sturgeon at home in different ways. The safest and tastiest recipe is next.

Ingredients:

• 1 kg fish;
• 3 tablespoons of salt (without the salt slide);
• 1 tablespoon sugar;
• Allspice, bay leaf, coriander and mustard seeds - to taste.

Wash and gut the fish, cut into small portions. In a clean deep bowl rub it with a mixture of salt and sugar and spices. Leave under a pressure for two days, then remove the rest of the salt and put into a jar for storage. You can serve at once. To keep the fish fresher for longer, it can be covered with vegetable oil and kept in the refrigerator.

Is it allowed to catch sturgeon in Russia

Since 2000 there has been a quantitative decrease in the population of all species of sturgeon on the territory of the Russian Federation as a result of uncontrolled fishing. Scientists were concerned about this state of affairs, so measures were taken to restore the numbers. Today, the sturgeon has protected status, and catching even in small quantities is punishable by law.

Interesting Facts

Just 20 years ago, the sturgeon was a very common fish. Numerous populations were present in almost all water bodies, but today it already has protected status and is included in the Red Book. There are other important facts about sturgeon fish that are worth knowing.

1. Scientists have discovered fossilized remains of sturgeon fish - previously this genus was represented by more than 50 species, but not all of them can be identified.
2. The average lifespan is 50-60 years, but only some individuals survive to that age.
3. Sturgeons have no spine; only a chorda is present, which persists throughout life.
4. Many species are nocturnal, so they are only caught in artificial reservoirs during the dark hours of the day.
5. All sturgeons have shields - they serve to protect the internal organs, so the sturgeon is virtually invulnerable in battle with other, larger predators.

Sturgeon fish is a delicious delicacy and an extremely valuable product for health. Knowing the rules of cooking and considering the contraindications, you can get the maximum benefit from eating this product. The main thing is not to forget about proper processing and precautions.

Sturgeon photo