How to salt sterlet

How to pickle sterlet

Salted sterlet is an excellent appetizer for both a regular lunch and a holiday table. To prepare, you will need a small or medium fish, salt and a minimum of seasonings. There are several recipes for salting sterlet at home.

Preparation

For salting, it is better to take a fresh, uncut representative of the sturgeon family. Freshly frozen sterlet must first be thawed. This should be done in the refrigerator or in natural conditions without using a microwave, hot water, or heating in any other way.

The head, upper part of the ridge with spines, tail and fins are cut off from the defrosted fish. You shouldn’t throw away the extra parts: they will make a delicious fish soup. Use a knife to pick up the skin and remove it in strips. Next, cut the belly lengthwise and clean out the insides. The sterlet is rinsed under the tap and cut into large pieces, each dried with a paper towel.

You can salt sterlet with the skin, and peel it immediately before eating.

You need to prepare the dishes for salting in advance. A plastic container, glass or enamel (without cracks) container will do. It is important to remember that upon contact with metal, the fish will acquire an unpleasant taste and the dish will be spoiled. The dishes are thoroughly washed and dried.

Classic brining method

Salted sterlet is much easier to prepare than marinated sterlet, but it turns out no less tasty. This appetizer will decorate any table.

Required components:

4 sterlets;
50–60 g coarse salt;
5 g sugar;
2 g each of coriander and ground black pepper;
2 bay leaves;
1 liter of drinking water.

Salting technology.

Mix sugar and salt.
Combine the seasonings separately and pour them onto the bottom of the prepared container.
Pieces of sterlet are rubbed with the pickling mixture and placed tightly on top of the seasonings.
The fish is covered with a flat plate or wooden board, and pressure is placed on top: a large jar of water so that unnecessary air comes out of the carcass.
The sterlet is kept under pressure at room temperature for 1.5–2 hours (in a dark place).
Then the jar is removed, and the container with the sterlet is placed in the refrigerator for 24 (so that the fish turns out lightly salted) or for 48 hours.

Tip: to quickly salt the sterlet, before putting it in a container, draw part of the saline solution into a syringe and inject it through a needle into the carcass.

It’s very tasty if you sprinkle the sterlet pieces with olive oil and lemon juice before serving.

Sturgeon (and other fish of this family), prepared in this way, were served at the royal table in Europe and the Russian Empire.

Ingredients:

5 small fish;
30 g salt;
3 g black pepper.

Baked sterlet recipe

3. Add coarse black pepper. 4. Each fillet is rolled up. 5. Sterlet rolls are placed in a food bag, in which a couple of holes are made. 6. The fish is put in the refrigerator for 3 days.

7. Before serving, each roll is unrolled and cut into thin pieces.

note

This fish is prepared according to the “salt and eat” principle. The recipe will help you out when you need to quickly prepare a delicious, original snack.

Required:

1 medium sterlet;
20 g fine salt;
2 g black pepper.

Before serving, whole salted sterlet is soaked in cold water for 20 minutes.

Cooking technology.

The carcass is opened, the entrails are removed, and washed with cold water. The fins, head and tail are left.
Small transverse incisions are made throughout the abdomen.
It is necessary to salt the fish evenly. To do this, rub it with salt on both sides, salting the inside of the carcass especially well. Sprinkle with pepper.
The sterlet is rolled up, starting from the tail, placed in a plastic bag and put in the refrigerator for 2–3 hours.

Salted sterlet has a delicate aroma and taste. In order not to interrupt it, you should not add strong-smelling seasonings: cilantro, cloves, curry, basil. Also, when salting, you do not need to use vinegar, lemon juice, or citric acid in order to preserve maximum nutrients in the fish.

Source: https://intellifishing.ru/kuhnya/kak-zasolit-sterlyad

How to wilt sterlet

The principle of how to dry sterlet correctly is not particularly different from drying and drying other fish. The exception is the cleaning process. As you know, sturgeon fish have a viziga along the ridge line - a white chord, similar to a cord. And the main debate among fans of fish cuisine boils down to whether to remove the vizigus when preparing sterlet or not. For drying, this also matters: those who love the vizig itself and consider it a delicacy, of course, do not have to remove it, but if you want to try dried sterlet using the classical technology, the vizig should be removed.

We start with cleaning: lightly scrape the sides from the scales, cut out the gills, if we are going to dry with the head, or cut off the head (you can always leave it for fish soup). Dense spines grow on the sterlet's spine; these also need to be cut off. By the way, this is easy to do if you scald the carcass with boiling water. After this, the sterlet must be gutted and then washed.

Now let's start salting. It requires:

sterlet - 2 carcasses of 1 kilogram each;
coarse rock salt - 1 pack;
ground black and allspice - a couple of pinches.

Number of servings: 3-4 days;
Cooking time: 4-6 pieces.

Each fish carcass, previously cleaned and washed, is cut into two halves along the ridge. Rub each half with a handful of salt and pepper on both sides. Place on top of each other and wrap with cling film. Now the fish can be put in the refrigerator for salting for a day.

We wash the salted sterlet again with running water and place it on towels to dry. We tie the tail of each half carcass with twine and hang it on a rope on the balcony. In the summer, it is better to wrap the sterlet in gauze for the first 24 hours to prevent flies from landing on it. We leave the balcony windows open so that the fish can dry in the breeze. After 2-3 days, you can take the first sample from the dried sterlet. We remove it from the ropes, cut it into pieces and serve it with beer.

Lightly salted sturgeon - do-it-yourself royal appetizer » Suseki

Lightly salted sturgeon is considered a delicacy, and in stores, as a rule, prices for lightly salted or smoked sturgeon are off the charts. Yes, fresh or frozen sturgeon is also not cheap, but still, when you salt the fish yourself, you will be sure that you did not salt it because it began to smell.

Ingredients: sturgeon, salt Time to add: All year

If possible, for pickling yourself, choose chilled sturgeon rather than frozen. Pay attention to its appearance and smell. The fish should smell like fish, without any signs of rotten meat or vinegar.

There will be no harm from frozen fish, and the worst that can happen is that in a salted state it will not hold its shape well.

But, if lightly salted sturgeon is smoked or dried, these shortcomings will not be noticeable.

Wash the sturgeon and get ready to cut. Our stores receive specimens weighing 2-3 kg, and this is the ideal weight for this type of fish.

Trim the head, fins and tail. These parts of the fish contain a lot of meat and fat, so you are guaranteed “Tsar’s fish soup”. Rip open the belly and remove the entrails.

In the North, in the region of sturgeon production, local residents extract vizigi from sturgeon. They are dried in the wind and then used for pies or making fish soup. Visiga is a connective cartilage-fibrous tissue found inside the sturgeon’s spine.

Important

When cutting fish, the vizig is picked up with a sharp knife and pulled out through the tail section. In appearance, the viziga is a translucent white intestine, which is what needs to be dried.

When salting sturgeon, the backbone is still removed, and such a valuable vizier is thrown away.

Remove the spine itself and all bones. Cut the fish into 4-5 large pieces.

Sprinkle them with salt on the inside and rub generously on the outside. Don't be afraid to over-salt the fish. The degree of saltiness of fish depends not on the amount of salt, but on the time of salting.

Place the sturgeon in a deep bowl, compact it and sprinkle with salt again. Cover the fish with a plate and place pressure on top. Place the bowl of fish in the refrigerator for 24 hours so that it is thoroughly saturated with salt.

Remove the fish from the refrigerator and rinse it in running, cold water. Place on a mesh to drain and dry. Lightly salted sturgeon is ready, and now you can cut it into sandwiches, or put it in the smokehouse to get smoked sturgeon.

After all, lightly salted sturgeon does not store very well because the meat is too tender and fatty. To prevent the fish from spoiling in the refrigerator, place it in a glass jar and fill it with vegetable oil. In this way, sturgeon can be stored for 3 weeks, and during this time it must be eaten. Although, with the divine taste that sturgeon has, there will be no problems with this.

How to cook lightly salted sturgeon, watch the video:

Source: https://suseky.com/malosolnaya-osetrina-tsarskaya-zakuska-svoimi-rukami/

Homemade lightly salted sturgeon. Ingredients: sturgeon, sea salt

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Alas, I completely forgot to post this recipe and, unfortunately, it will of course be impossible to prepare it for the New Year. But you have a chance to do this for our Old New Year holiday))) The cooking method is very simple. But, as they say, everything ingenious is simple. I learned this recipe from my mother-in-law, so it’s almost exclusive)))

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So - Lightly salted sturgeon - a very simple method The method is really very simple and if you can buy first-class sturgeon at home, then it is better to prepare the product at home than to buy ready-made (it is not known what quality the fish itself was from which balyk was prepared, and the price of smoked fish will be greatly overestimated).

Take the skin-on fillet. If you don’t have a fillet, but a whole piece, cut it along the spine. It is advisable to carefully cut out the cartilage, because This is where the fish starts to spoil. Rinse the fish well and dry on a towel.

Cut the fillet crosswise, without cutting the skin, into 4 cm thick pieces. Salt the fish well on all sides. Lightly season the fillet with salt. Don't be afraid to oversalt. The degree of salting depends on time, not on the amount of salt.

Place the fillets in a bag if you have several pieces and put them in the refrigerator for two to three days.

Remove the fish from the refrigerator. Rinse the fish in running water and place in clean drinking water to soak for 10-15 minutes. Dry the fish lightly with a paper towel. Make small holes in the fillet where the fillet is cut and only the skin remains.

Insert twine or insulated wire (sheathed) into it to prevent the wire from rusting or leaving marks. Hang the fish in a ventilated place, preferably without direct sunlight. Be sure to lay some kind of film underneath, because... After a while, the fat will begin to drain from the fish.

Leave the fish like this for two to three days until the fat begins to drip off.

Carefully cut fillet pieces from the fish. The skin will become wooden, so cut carefully to avoid making unnecessary cuts in the fillet.

note

There are two ways to store fish. The first is to wrap each piece separately in parchment paper and refrigerate for a couple of weeks. The second method is to cut the piece that you will eat crosswise into slices two to three millimeters thick. Uneaten pieces can be placed in a jar and filled with odorless vegetable oil. It is best to lightly sprinkle the slices with lemon juice before eating.

Important! Once again I want to remind you that the fish must be the freshest. Buy only from trusted stores or trusted sellers. You can lightly sprinkle the fish with extra virgin olive oil for taste.

It turns out very tasty if you lightly fry the bread on the grill, cool it until warm, brush it with good butter and place the slices on top, dousing them lightly with lemon juice.

I really like balyk with beer, for example “Dark Kozel”

Interesting! Balyk or more precisely balik - translated from Turkic languages into Russian - FISH!

RECIPE RATING

TELL FRIENDS

Source: https://www.edimdoma.ru/retsepty/34489-slabosolenaya-osetrina-sobstvennogo-prigotovleniya

How to pickle sturgeon: tips and tricks

You will need:

How to pickle sturgeon: tips and tricks. Despite the nutritional value of sturgeon, the fish is a dietary product.

You can steam it, boil it, bake it in the oven and fry it in delicious slices. But salted sturgeon is especially original. It’s not often that such a delicacy is present on the table.

Therefore, it is advisable to know how to salt sturgeon in order to diversify your diet as much as possible.

For salting, it is better to use not fillet, but an uncut chilled carcass. First of all, the fish must be cleaned of bones and entrails. Using a sharp knife, cut off the head along with the fins. After cutting the abdomen, take out the insides.

If you suddenly find milt or caviar, you can salt it along with the fish meat. Then, the carcass is cut along the ridge, and the fin is removed from the back, as well as large bones.

After this, it is easy to divide the carcass into two longitudinal parts, removing the remaining bones.

They cut the fish in the same way, choosing a recipe for how to marinate sturgeon. You should prepare the mixture for pickling. For one kilogram of fish you will need 3 tablespoons of salt and a tablespoon of sugar. You can use ready-made spice mixtures designed specifically for salting fish. Sturgeon should be salted in glass or plastic containers, as metal containers give the fish an unpleasant taste.

Preparation

You can salt sterlet with the skin, and peel it immediately before eating.

Don't let the sturgeon become fresh again! Salting rules

How to salt sturgeon. Video recipe

Photo: Shutterstock

Before salting sturgeon, it is very important to select high-quality fish, since it will be eaten without subsequent heat treatment. In addition, the freshness of fish also affects its taste and is especially noticeable when salted.

It is best if the sturgeon is not frozen, this is the easiest way to check its quality. Fresh fish should have clean, cloudy eyes, a smooth surface, a pleasant smell and a fairly firm fillet.

Press your finger on the side of the carcass: if the resulting depression quickly disappears, then the fish is fresh.

You can use frozen sturgeon for salting, but no seller can guarantee that after defrosting its meat will retain its shape, since the storage conditions for frozen fish are often violated

For pickling, take: - 1 kg of sturgeon; - 50 g of coarse salt; - 15 g of sugar; - 5 g of black pepper; - 5 g of coriander; - 2-3 bay leaves.

You can use ready-made spice mixtures for cooking fish as a seasoning for salt.

Advice

You can wash and cut fresh fish immediately; first leave frozen fish at room temperature until the ice coat is completely removed.

Despite the fact that sturgeon can be salted as whole steaks, it is much more convenient to eat it in the form of layers.

Therefore, spend a little time getting the fish fillet, freeing the sturgeon not only from the head, fins, skin and entrails, but also from the backbone and bones.

If you cut up defrosted fish and it falls into small pieces, then it is better to put it aside and prepare it according to a different recipe. This condition of the fish means that it was frozen again and is not suitable for salting.

Classic brining method

Salted sterlet is much easier to prepare than marinated sterlet, but it turns out no less tasty. This appetizer will decorate any table.

4 sterlets;
50–60 g coarse salt;
5 g sugar;
2 g each of coriander and ground black pepper;
2 bay leaves;
1 liter of drinking water.

Mix sugar and salt.
Combine the seasonings separately and pour them onto the bottom of the prepared container.
Pieces of sterlet are rubbed with the pickling mixture and placed tightly on top of the seasonings.
The fish is covered with a flat plate or wooden board, and pressure is placed on top: a large jar of water so that unnecessary air comes out of the carcass.
The sterlet is kept under pressure at room temperature for 1.5–2 hours (in a dark place).
Then the jar is removed, and the container with the sterlet is placed in the refrigerator for 24 (so that the fish turns out lightly salted) or for 48 hours.

Tip: to quickly salt the sterlet, before putting it in a container, draw part of the saline solution into a syringe and inject it through a needle into the carcass.

It’s very tasty if you sprinkle the sterlet pieces with olive oil and lemon juice before serving.

Marinated sterlet

Snub-nosed fish, which is what sterlet is called, can be bought or caught (under license). If the catch is not bad, then not only fresh, but also pickled sterlet will come in handy for the holiday table. Moreover, this is a great way to make a delicious fish delicacy.

Pickled sterlet recipe

Experienced fishermen know that sterlet is a schooling fish. If you manage to catch one, expect a rich catch. Fish doesn't last long, so start processing right away! The original recipe for pickled sterlet is a royal appetizer both in taste and in its exclusivity.

To marinate sterlet you will need:

Sterlet - depending on size, per 5 liters. water. (about 2-3 kg).
For 5 l. 50g of “fish” marinade is required. sugar, 100g vinegar and 40g salt.
Spices - purely to taste.

Ideal for oily fish are nutmeg, sage, allspice, coriander, basil powder, fennel, savory, curry and cumin.

Greens: celery (stem) and parsley (bunch).
Mustard - 2 tbsp.

You can prepare pickled sterlet like this:

Process the fish. The heads will make an excellent fish soup. You just need to remove the gills. Peel the snub-nosed skin from the beautiful skin and cut into portions.

Boil water with celery and parsley. Salt it a little. Boil pieces of fish in it, avoiding overcooking.

Drain the water and place the fish pieces on a napkin to cool.

Boil the marinade. Spices should be placed in a separate linen bag. If the preparation involves nutmeg, add a little grated spice at the end of cooking. The marinade should simmer for at least 20 minutes.

Cool the marinade, pour it over the sterlet pieces and leave to marinate for 3 hours.

Drain the marinade, but do not pour it out.

note

Carefully place each piece of sterlet in a jar, sprinkle with spices. You can take a ready-made natural mixture specifically for fish or prepare it yourself using a coffee grinder.

Strain the marinade through a thick napkin, boil and pour it over the fish again. Pour vegetable oil on top of each jar.

Close with lids, cool and store in a cool place.

It is impossible to store such yummy food for a long time - it is eaten instantly.

Delicious ideas

Almost all types of fish can be marinated. This is the basic method that is used most often. Get creative with spices. You can add garlic and bay leaf. A delicious appetizer that will fit perfectly into your culinary repertoire. Express fish ambassador will be no less interesting and useful for culinary experts and passionate fishermen.

Source: https://vkysno-vcem.ru/domashnie-zagotovki/ryba-i-mjaso/sterlyad-marinovannaya.html

Royal sterlet

Sturgeon (and other fish of this family), prepared in this way, were served at the royal table in Europe and the Russian Empire.

Ingredients:

5 small fish,
30 g salt,
3 g black pepper.

Baked sterlet recipe

Recipe. 1. The cut sterlet is filleted: using a thin sharp knife, the meat is separated from both sides of the ridge. 2. The resulting fillet is placed in a container and sprinkled evenly with coarse salt. 3. Add coarse black pepper. 4. Each fillet is rolled up. 5. Sterlet rolls are placed in a food bag, in which a couple of holes are made. 6. The fish is put in the refrigerator for 3 days. 7. Before serving, each roll is unrolled and cut into thin pieces.

Smoked sterlet - recipe for home use

Sterlet is a fish that is traditional for Russia; it was mainly caught on the Volga. In those days it was called the “royal fish”. It was boiled, fried and dried.

But smoked sterlet has always been especially valued for its amazing aroma and extraordinary tenderness of the meat. Fish has its own distinct taste and needs little seasoning.

You can read about how to cook sterlet in a smokehouse and its beneficial properties in this article.

Only two dishes of traditional Russian cuisine are given the title “royal”: sterlet fish soup and smoked sterlet. The latter is prepared, like any other fish, in 2 ways: cold and hot.

Such a product can be purchased in a store, but it should be understood that industrial production involves the use of various chemicals and preservatives. Therefore, if you are a fan of smoked fish, it is better to purchase your own smokehouse and prepare the dish yourself.

Moreover, modern models allow you to smoke food even in an ordinary city kitchen in an apartment building. The technology for smoking this fish depends on what you want to get as a result.

Hot smoked sterlet

Hot smoked sterlet is a tender, aromatic and extremely tasty dish. Many people believe that once they try it, they will no longer want to eat other fish. The traditional smoking recipe that was used in Ancient Rus' has been preserved. It's quite simple.

The fish should be washed and gutted, rubbed with salt and black pepper and allowed to sit for 1-2 hours. After this, the sterlet is placed in a smokehouse for 1-1.5 hours at a temperature of +65 to +75 degrees C, if the carcass weighs 1 kilogram. The main thing here is that a dark coating does not appear on the product; it will add bitterness to the meat.

The fish should cool down with the smokehouse closed; it is at this time that it becomes saturated with smell and juice.

Cold smoked sterlet

In order to deliciously smoke cold-smoked sterlet, you will need much more time and effort. Among lovers of this dish, there is an opinion that it is better to fillet the carcass, in this case the taste is more refined. But the whole carcass is also very good:

the fish must be cleaned, gutted, the spines cut off from the sides and back, the chord and vizig removed from the side of the ridge, the scales need not be touched;
then the product is completely immersed in a saline solution and there it should lie for several days - up to a week;
after salting, the sterlet for cold smoking is placed in a smokehouse, where at temperatures up to +30 degrees C it will be smoked for 1-2 days, the main thing is that during the first 6 hours it is completely enveloped in smoke;
This cold smoked fish should cool down in the same way as during hot processing, together with the smokehouse.

We recommend: How to smoke fish correctly in a smokehouse and without

Useful substances of sterlet

Smoked sterlet can be called a dietary product, since 100 grams contain only 89 kcal. This is a fish of the highest category, since it is a type of sturgeon. Meat contains an increased amount of substances beneficial to the body:

polyunsaturated fats that reduce the level of bad cholesterol, Omega-6 and Omega-3;
vitamins of groups B, PP, A, F, D and others;
micro- and macroelements: chlorine, magnesium, potassium, calcium, nickel, zinc, molybdenum, fluorine;
large amounts of high quality protein.

Beneficial features

Smoked sterlet normalizes the processes of hematopoiesis and blood circulation. Scientists claim that the product enhances mental activity. The product has a beneficial effect on the cardiovascular system, strengthening the walls of blood vessels, thereby reducing the risk of strokes and heart attacks.

Medical laboratories have noted a reduction in the likelihood of cancer formation, since sterlet meat helps strengthen the immune system. The product reduces the functions of psoriasis and improves vision. The increased fluoride content helps strengthen the tissues of the bone apparatus.

How can you store smoked sterlet?

Depending on your location and how long you want to store the product, you can choose one of the following methods:

if you are outside the city, you can cover the fish with nettle leaves, wrap it in paper or cloth and place it in the shade in a well-ventilated place;
A cold smoked product can be perfectly preserved in the refrigerator at a temperature of +2 to +4 degrees C for 10 days;
a hot smoked sterlet carcass can remain in the refrigerator for no more than 3 days at an average temperature of +3 degrees C;
for longer storage, you need to place the fish in the freezer, where it can be stored for up to 3 months, depending on the temperature (the product must be defrosted after freezing in the refrigerator at a temperature of +4 degrees C).

If you have unique experience in this matter or have special recipes for cooking sterlet in a smokehouse, share the information in the comments block.

Source: https://okopchenii.ru/retseptyi/ryiba/kopchenaya-sterlyad.html

We all know that sturgeon is considered the best valuable food product, which contains many vitamins, amino acids and minerals.

At the same time, its great advantage is that such fish can be consumed regularly without fear for your figure. Sturgeon can be prepared in different ways.