The benefits of sterlet and its calorie content. Amazing fish

Sterlet is a valuable fish of the sturgeon family. The average adult fish is 50-60 cm in length and 2-3 kg in weight. There are specimens of 1.5 meters and up to 12 kg, but these are very rare cases. The appearance of the sterlet is very characteristic. It has a long, thin nose and closed dorsal scutes. Like many sturgeons, it has antennae and a bifid lower lip. The sterlet's body has no scales; it is covered with several rows of large bony plates. The most powerful plates are located on the back, from the head to the caudal fin. The second row is along the lateral line, and two more rows along the edge of the abdomen. The skin is tough, consisting of fractional bone formations, has different variations in color, depending on the habitat. It can be dark brown or greenish. The abdomen is always light. Unlike its more noble brothers in species, such as the sturgeon, the shoot lives in freshwater rivers and lakes throughout the European part of Russia and in its southern seas: the Black, Azov, Caspian, and even in the cold Baltic and is a particularly valuable commercial fish .

How to choose

If you choose fresh sterlet, there are several signs that will indicate that it is better to refuse the purchase. Firstly, the carcass must be moist, and the bone plates must fit tightly to the skin. Secondly, the eyes should be clear and not “look” up - this is one of the signs of a long-caught fish. The gills are bright, red, by no means gray. The smell is fishy, without sourness. When cutting, the meat should not move away from the bones. Fresh sterlet, which is simply salted, can be dangerous due to improper storage, as it is susceptible to the formation of botulism.

Calories and nutritional value

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It’s not for nothing that sterlet enjoys the reputation of being the king’s fish. Not a single royal meal was complete without it, and as the main dish. And under Peter I they even began to breed it in Peterhof, so that the great sovereign could eat this fish at least every day.

Like all the most valuable fish, sterlet belongs to the Sturgeon family. It is found in the Black, Baltic, Caspian and Azov seas, as well as in lakes, Onega and Ladoga, and in rivers, for example, in the Volga, Ob, Northern Dvina and Pyasina. Sterlet was artificially released into Onega, Amur, Neman, Pechora and Oka. This valuable commercial fish has long been the object of pond and lake farming.

Sterlet is very picky about its living conditions, and therefore it can be considered a kind of indicator of the level of water purity, because it will not live in dirty and oxygen-poor water.

In appearance, this fish is very recognizable, thanks to its peculiar thin nose and closed dorsal scutes. It is characterized by its large size, small mustache with fringe and a bipartite lower lip. The sterlet does not have ordinary scales, but its body is covered with bony scutes, which are located on it in five rows. Two rows run along the edges of the fish’s belly, two more stretch along the sides, and the most powerful is located along the ridge. Where there are no scutes, the body remains naked or is covered with fractional bony scutes.

The color range of this fish varies depending on its habitat, but in most cases gray and grayish-brown shades predominate. Some individuals can reach up to one and a half meters in length, with a maximum weight of 12 kg. However, the average parameters of a sterlet are 50-60 cm in height and 1-3 kg in weight.

Among its sturgeon counterparts, the sterlet ranks first in terms of fertility. Its elongated eggs are smaller than sturgeon eggs, but in value they are not inferior to rare beluga caviar.

It is believed that sterlet is our Russian national treasure. It is not for nothing that the image of this fish is present on the coats of arms of Saratov and Belozersk, and the Krasnodar city of Yeisk immortalized this fish both in the coat of arms and on the flag.

The royal fish, which was ordered to be bred in Peterhof so that Peter I would not depend on irregular supplies, forever became a symbol of the festive feast. Its undoubted advantages include the fact that you do not need to have special culinary skills to cook sterlet for either the king or the president. In general, this fish is extremely difficult to spoil, since its taste will always be excellent, the main thing is not to oversalt or pepper it. There are apparently no recipes with this fish, but it is best to choose those that contain ingredients that can highlight the uniqueness of the sterlet. For example, it can be served stewed in white wine with tomatoes and onions, or baked with berry sauce. And the side dish for such dishes should be as simple as possible: boiled potatoes with butter or fresh vegetables.

Pies, pies and sterlet jelly - dishes of traditional Russian cuisine - are very tasty described in many works of Russian classics. And sterlet fish soup, dearly loved by Russian merchants, was intended to be served only to the most dear guests, in order to show them honor and respect. This kind of fish soup is also prepared in modern restaurants; it is boiled in chicken broth and then diluted with champagne.

Steamed and smoked, sterlet is good for salads. The most successful combinations are with cucumbers (no matter salted or fresh), potatoes, carrots, eggs and green peas. Smoked sterlet comes with a sauce made with white wine and fish broth with a drop of lemon juice, dill and onion.

Composition and beneficial properties

The value of this fish lies in its high content of zinc, fluorine, molybdenum and nickel. Vitamin PP and omega-3 acids have a very good effect on brain activity and blood circulation, so sterlet helps maintain a normal cardiovascular system, and the likelihood of having a heart attack is greatly reduced, in addition, this fish helps reduce the risk of low-quality tumors.

The high fluoride content strengthens the skeletal system and also helps bone growth, so this fish is also suitable for children.

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Sterlet is an important commercial fish. It belongs to the elite sturgeon family and has excellent taste and nutritional characteristics.

Sterlet is a freshwater fish and is found in almost all Russian rivers. Previously, it was mined mainly in the basins of the Black and Caspian Seas, but now it has spread to northern reservoirs (Lake Ladoga and Onega) and eastern rivers (Yenisei, Northern Dvina).

A distinctive feature of this species is that the sterlet is a permanent inhabitant of water bodies, while other sturgeons do not live permanently in their place of birth (river or lake), but only pass through to spawn.

The indigenous inhabitants of the Volga region have their own secrets and methods of catching sterlet and preparing it in any season of the year. This is a bottom-dwelling fish, it feeds on insect larvae and destroys the eggs of other fish. In winter, sterlet chooses deep holes and dozes there until it gets warmer and the rivers flood. Spawning occurs precisely during the flood.

Many writers (from Pushkin to Melnikov-Pechersky) and historians wrote about this fish. This is not surprising, because the sterlet was considered the royal fish. Therefore, the chronicles and historical notes preserved information about how and where it came from to the royal table. For example, for Ivan the Terrible they caught it right within the city limits, in the Moscow River. And for Peter I, this species of sturgeon was bred in Peterhof.

How to properly and efficiently clean sterlet at home

Fish dishes are a source of large amounts of vitamins and nutrients that are so necessary for each of us. Nutritionists are sure: it is necessary to eat fish at least once a week, no matter whether it is baked sturgeon or hake cutlets. But what to do if there is a very healthy fish of the sturgeon family in the refrigerator, but you have absolutely no experience in preparing it? First of all, you need to figure out how to properly clean sterlet, and then move on to studying recipes.

Sturgeon and its characteristics

Fish of the sturgeon family is not a very cheap product, but very healthy. When buying sturgeon, housewives often choose sterlet. This fish is not as large as sturgeon, and most often weighs 3-6 kilograms, which is enough for an average family’s lunch or a small picnic. Sterlet is easily recognizable. It is distinguished from other fish by:

long and thin nose;
hard, sandpaper-like skin with scutes made of bone tissue (bugs);
absence of bones and vertebrae;
the presence of a chord, which is also called the vizig.

Sterlet and other sturgeon are expensive for a reason. This type of fish is very demanding of the environment in which it lives. Therefore, having bought sterlet, the buyer will not have to think about the conditions under which it was grown or caught. This fish simply does not live in dirty and muddy water. This delicious product is also valuable because it is a source of vitamins, fatty acids and minerals . All these useful elements have a positive effect on the human body and provide:

good brain activity;
no interruptions in heart function;
prevention of atherosclerosis;
help in combating stress and depression;
support for severe mental stress.

Basic cleaning rules

To understand how to properly clean and cut sterlet at home, you should spend a little time preparing the fish itself and auxiliary tools.

In order to cut sterlet, you need to prepare a sharp knife and a large cutting board. It would also be a good idea to wear work gloves to avoid injuring your hands on the sharp spines of the fish.

Before cutting, you need to inspect the carcass for external damage: if there are wounds and bruises on the skin, the fish may be infected.

Sterlet and other sturgeon are covered with a kind of skin, so the question of how to clean sturgeon from scales disappears by itself.

First you need to defrost the sturgeon if you bought it frozen. If the sturgeon is alive, then, on the contrary, “euthanize” it in the freezer for an hour. Then you need to perform the steps in this order:

pour boiling water over the whole fish: this will help remove the mucus that covers the sterlet’s skin from the surface;
cut off the “bugs” - these are bony scutes on the back of the fish;
remove bugs on the sides. This should be done from the tail to the head, just like removing scales from an ordinary fish.

Then you can gut the carcass like any other fish. To do this, a longitudinal incision is made on the belly from head to tail and the entrails are removed. All actions must be carried out very carefully, since, firstly, it is necessary not to damage the sterlet’s gall bladder (if this happens, the meat will taste bitter). Secondly, the abdominal cavity may contain milk or very tasty sturgeon caviar, which are also better prepared in a beautiful “whole” form.

After removing the entrails, rinse the carcass under running water. Whether or not to remove the fish head depends on your dish. If you bake the whole sterlet in the oven, then the fish with its head will look quite organic.
The fish are biting like crazy! You can even put bait on it. The poacher spilled the beans.
35 kg of fish per pheromone bait. Fishing report!

Sturgeon vizier

Fish of the sturgeon family have one important feature that you need to know about when cutting. This is the presence of a vizigi - a tendon that is located along the ridge.

In order to see it, it is enough to cut the tail of the fish. The cut needs to be made in a circle , very carefully, and then pry the scissor with a knife and pull it out smoothly. You can use small forceps or pliers for this.

You can easily find a video on how to remove vizigus from sturgeon if you still have questions.

There is an opinion that vizig is poisonous, so it must be removed from the fish. In fact, earlier this part of the sturgeon was successfully used to prepare quite exquisite dishes, so the question of whether the screech is poisonous or not is questionable.

It would be more correct to say that the viziga spoils faster than the fish itself, so it is better to remove it and thereby extend the shelf life of the fillet.
IT IS IMPORTANT TO KNOW! Fishermen caught 25 kg of fish using the Fish XXL ! Read more…

After removing the vizigi, the sterlet fillet is completely ready for further cooking. There are a lot of tips on how to cook sterlet correctly and tasty, but the choice of dish depends on your taste preferences.

Useful Tricks

It turns out that cleaning sterlet is not at all difficult. But there are several points that will greatly facilitate the cleaning process:

In order to remove mucus from the surface of the fish, you can use coarse salt. It is enough to rub the entire carcass with salt.
It is convenient to remove the scissor by prying it with a thick gypsy needle or crochet hook.
You cannot refreeze fish that has already been thawed; it will lose its appearance and taste.
It is convenient to remove the side shields with a fresh cucumber grater.

These tricks will help to significantly speed up the process and complete it efficiently. After all, a well-cleaned and dressed sterlet carcass is the key to a delicious lunch.

Composition

Almost all food products contain proteins, fats and carbohydrates. The ratio, of course, is different everywhere, but, as a rule, all three types of biological substances are included in the composition of each food product. The exceptions are sugar (carbohydrates only) and oil (fats only).

In this sense, sterlet is a unique product. It contains absolutely no carbohydrates. Thanks to this, king fish can be recommended for food for people with diabetes.

Squirrels

Sterlet is a protein fish because it contains an average of 17.5% protein. Moreover, it is a complete protein, rich in essential amino acids, which cannot be produced in the human body and must be consumed with food.

Interestingly, the amount of protein in the meat of this fish is not constant. It depends on the season and place of catch. In the Volga, sterlet contains 18% protein in July, and 18.6% in October. And among individuals living in northeastern rivers, the protein in their meat is much less: only 15% in mid-summer and only 10.5% in the autumn months.

Fats

In terms of fat content, sterlet can be classified as a fish of medium fat content. Its amount in the meat of these fish varies even more than the protein content, and also depends on the season and place of catch. Immediately after spawning, the fat content is minimal: 5.9%. Its accumulation occurs gradually and reaches a maximum by autumn frosts – 6.5%.

Sterlet living in the Yenisei also has the same tendency, but the spread of indicators here is more noticeable. After spawning, only 4.4% of fat remains in the body of the Yenisei sterlet, but by autumn and winter it accumulates intensively. And by the end of September, Siberian sterlet can already be compared with the fattest types of fish: the fat content in their body is more than 30%.

The fat in the carcass is distributed unevenly: more of it in the belly, less in the back. Of the waste that comes from cutting sterlet, the most fat is contained in the head and liver.

Choosing a place for fish farming

Sterlet can be bred in any conditions. The choice of location will not affect the final result in any way, but only if you follow all the necessary instructions.

If the breeder decides to breed fish in a private house, he must allocate for it a spacious room of thirty square meters, which will be well heated, especially in winter.

In winter, in order for sterlet to grow and develop normally, it must be provided with a temperature of at least seventeen degrees, and in summer the temperature should not fall below twenty degrees. You can also use a polycarbonate greenhouse to grow it, in which you can place a plastic pool.

Place for the fry to live

If the breeder has the necessary capital, then it is best to buy special equipment from the manufacturer. After installation, it can be used immediately, and all the necessary parts will be included.

If you don’t have too much money to purchase equipment, you can create it yourself. To do this, you can use a one-meter plastic pool with a diameter of two to three meters: in it you can grow about a ton of sterlet per year.

Pool equipment

In order to create normal living conditions for fish, the pool must be equipped with aerators, compressors and filters. You will also need pumping equipment as the pool needs to be cleaned. To make it easier to grow sterlet, the pool must be equipped with an automatic feeder. Particular care must be taken when choosing a pump and compressor. It is necessary to buy powerful units, as they will last much longer than their low-power counterparts.

Buying fry

Sterlet breeding begins with the purchase of fry. This is best done in specialized fish farms with a proven reputation. You should not take the first fry you come across; before purchasing them, you need to consult with specialists in order to purchase really high-quality fish that will not die out in a few days.

Choosing the right food

Breeding sterlet is quite simple, the main thing is to choose the right food. Since sterlet prefers to eat at the bottom, it is necessary to buy only food that sinks and smells pleasant, since fish mainly look for it by smell.

Also, the food should not break or crumble in the water. This is important for the sterlet because it does not swallow it immediately, but eats it gradually. In addition, the food should be soft, tasty, high in calories and contain protein, phosphorus, fiber, lysine and fats. With such supplements, fish not only grow well, but also do not get sick.

Beneficial features

The royal fish sterlet is not only extremely tasty, but also healthy.

Sterlet meat is rich in protein. Moreover, this protein is very easy to digest. It contains many essential amino acids. Our body cannot synthesize them; these substances must be consumed with food. By introducing sturgeon fish dishes into the diet, a person will not experience a lack of essential amino acids. The content of connective tissue in sturgeon meat is low. Therefore, its digestion and absorption is easier than the absorption of livestock meat or other protein products. Sterlet is high in omega-3 and omega-6 fatty acids. These substances are unique antagonists of bad cholesterol.

Among them, sturgeon and sterlet are considered the healthiest and most delicious varieties of fish. These are delicious varieties - red. Moreover, their meat is not necessarily red.

If we talk about the benefits of gourmet fish, then, of course, it is worth highlighting one more aspect that is not obvious to everyone. Some religions place restrictions on eating animal foods. There are fasts in almost all Christian denominations; Buddhists often practice vegetarianism and generally exclude meat foods from their diet. However, fish and dishes made from it are usually allowed.

Including sterlet in the diet during Lent is an excellent way out of this situation. Moreover, Lenten recipes for preparing this fish were developed a long time ago. Mentions of Lenten dishes made from sterlet are found both in Domostroy (a monument of secular literature of the 15th-16th centuries) and among writers of everyday life of the Russian people (for example, Melnikov-Pechersky).

Use of sterlet in medicine

Diseases of the cardiovascular system are the leading cause of death among people over 50 years of age. Most often, these diseases are a consequence of systemic atherosclerosis, which occurs due to impaired cholesterol metabolism.

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Good to know

Sterlet is incredibly tasty, which is why it was often served at the royal table. A distinctive feature of this fish is that it is extremely difficult to spoil a dish made from it.

There are a lot of recipes for cooking sterlet, but it is recommended to choose those that highlight the unique taste of sterlet. It can be served stewed with tomatoes and onions. Moreover, this noble fish is stewed in wine. In this case, it is better to choose a simpler side dish: vegetables or boiled potatoes.

Sterlet fish soup is an attribute of Russian cuisine and an element of national flavor. To prepare it you will need:

sterlet – half a kilogram,
small freshwater fish – 1 kg,
onion - one medium-sized head,
carrots - two medium size,
parsley and celery, root - one of each,
potatoes – 4-5 medium-sized pieces,
rice - 4 tablespoons.

Preparation:

Chop or grate celery, parsley, carrots, pour three liters of cold water. Small fish can be wrapped in gauze or canvas and set to cook. Carefully remove the foam from the boiling broth, add bay leaves and peppercorns.

When the fish detail produces fat, it can be removed from the broth. Cut the potatoes and place them in a saucepan, add rice, salt, bring to a boil and cook for 10 minutes over medium heat.

After this, cut the sterlet into portions and place it in the pan. You need to cook the sterlet for another 10-15 minutes, after which the fish soup is ready.

How to clean sterlet

It is best to use fresh, freshly dried fish. To do this, you can put it in the freezer for an hour.

Royal fish does not need to be cleaned like ordinary river fish. If you don’t clean it at all, nothing special will happen. The skin will come off the already cooked carcass.

The skin of the sterlet is as tough as sandpaper, but only the growths on the skin, which are called bugs, are cut off. They are located on the back and sides. The dorsal bugs must be cut off with a knife, and the side bugs can be cleaned off in the same way as the scales of river fish are usually cleaned.

Sturgeons also have a so-called viziga - a vein that stretches along the spine. If you don't get it, the meat can become poisonous.

To remove the vizig (it is not difficult to notice - it is white), you need to make an incision at the tail and at the head, then carefully pull it out. After this, the fish must be washed thoroughly.

In cooking, this fish is used in a variety of ways. Not only meat, but also sterlet caviar is used to prepare a wide variety of dishes.

In Rus', this fish has long been called the “royal fish.” There are even dishes made from this fish, the name of which contains this word “royal”. How much does the royal sterlet fish soup cost? But besides fresh fish, smoked sterlet is very popular. Just like any other fish, it is smoked in two ways - cold and hot smoking.

Smoked sterlet can be purchased at the grocery store ready to eat. But you can also make it yourself, at home. The most delicious and authentic smoked fish will be obtained using a smokehouse, but you can do without it. To prepare smoked sterlet at home, you will need fresh, cleaned, washed and gutted fish, salt, and liquid smoke. The sterlet is salted, then it is covered with liquid smoke and left for 30 minutes. Next, it is wrapped in foil and cooked in the oven for 40-50 minutes at 180 degrees. Smoked sterlet prepared in this way will taste and aroma similar to store-bought.

Sterlet

Sterlet has long had a reputation as a “royal” fish. Dishes made from it were the main thing at royal meals, and Peter I even ordered it to be bred in Peterhof so that it would always be present on his table

Sterlet belongs to the fish of the Sturgeon family. It lives in the rivers of the Black, Azov, Baltic and Caspian seas, Onega and Ladoga lakes, as well as in the Volga, Ob, Northern Dvina, Pyasina river basins. In addition, sterlet was released into the Amur, Onega, Neman, Oka, Pechera rivers and into some reservoirs. It is considered a valuable commercial fish and is the subject of lake and pond farming.

The presence of this fish in the river is a kind of indicator of the level of water purity, since sterlet is whimsical and does not live in oxygen-poor or polluted river water.

This fish is easily recognized by its thin, long nose and closed dorsal scutes. It differs from its “sturgeon brothers” in its larger size, elongated fringed antennae and bipartite lower lip. Instead of ordinary scales, the sterlet is covered with bony scutes placed in five longitudinal rows: two stretch along the edges of the belly, two more on the sides of the body and one in the middle of the back. In the spaces between the scutes there is bare skin or covered with fractional bony scutes.

The color of the sterlet depends on its habitat, but usually its back is grayish-brown, its belly is yellowish, and its fins are gray. The maximum length of a sterlet is up to one and a half meters, weight - about 12 kg. The average dimensions are much more modest: length - 40-60 cm, weight - 1-3 kg.

Of all sturgeons, sterlet is the most prolific. Its eggs have a slightly oblong shape, they are slightly smaller than sturgeon caviar, but in their valuable properties they are in no way inferior to beluga caviar.

Sterlet is a native Russian fish. She was even immortalized in national symbols. Thus, on the coats of arms of Saratov and Belozersk you can see three sterlets, and on the flag and coat of arms of the city of Yeisk, in the Krasnodar Territory, there is one yellow sterlet.

Since ancient times, this fish has been called “royal”. Sterlet dishes almost always featured at royal meals. And Peter I even ordered it to be bred in Peterhof, so as not to be dependent on supplies. True, to cook sterlet you don’t need to have the culinary skills of a royal chef. It is quite difficult to spoil this fish during cooking - sterlet always turns out very tasty if it is not oversalted and peppered. There are many simple recipes with this fish. It is important to successfully select additional ingredients that will emphasize the nobility and unique taste of the “royal fish”. It can be stewed in white wine with fried vegetables from onions and tomatoes, or baked and served with berry sauce. The best side dishes for sterlet are fresh vegetables or boiled potatoes.

Jelly, pies or pies are also prepared from this fish. And sterlet fish soup was previously a favorite dish of Russian merchants: this dish was treated to dear guests, showing them their respect and recognition. Today, fish soup from this fish is prepared in chicken broth, into which champagne is added.

For salads, steamed or hot smoked sterlet is used. It goes harmoniously with fresh or pickled cucumbers, carrots, potatoes, peas and hard-boiled eggs. And smoked sterlet is usually served with a sauce made from white wine, fish broth, lemon juice, dill and onion.

Composition and beneficial properties of sterlet

The meat of this fish is rich in zinc, fluorine, nickel and molybdenum, as well as vitamin PP. Sterlet contains omega-3 fatty acids, which have a beneficial effect on brain activity and eye circulation. These acids also help maintain the cardiovascular system in tone, reduce the likelihood of a heart attack and prevent the occurrence of cancer.

Some experts believe that eating fatty fish helps reduce some symptoms of psoriasis, as well as improve brain function and vision. By the way, despite the high fat content of sterlet, it has a low calorie content - only about 88 kcal/100 g, so this fish is considered a dietary product.

A significant amount of fluoride in sterlet strengthens and helps maintain the skeletal system in order, and also promotes bone growth.

Contraindications

The only warning for consuming sterlet may be individual intolerance to the product.

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Sterlet feeds on invertebrates and eggs of other fish. In mid-autumn and the whole winter, the fish spends in the pits of deep rivers, without feeding and leading a sedentary lifestyle. Sterlet can live up to 30 years.

This commercial fish lives in the river basins of the Black, Caspian and Azov Seas, as well as in the Ob, Dnieper, Dvina, Volga, Kama, Irtysh, Oka, Yenisei and Amur rivers.

How to eat sterlet correctly for weight loss

Many people who lead a sedentary lifestyle suffer from excess weight. And inactivity is not the only reason; the fact is that few people eat properly.

Now there are a large number of different diets, and the fish diet is very popular. It lies in the fact that fish is the main component of most dishes.

Since sterlet (especially spring-caught Volga) contains a lot of protein and some fat, it can be included in the diet when following a fish diet. Its calorie content will be even lower if you eat boiled fish.

The fish diet has these rules:

recipes for dishes containing meat must be prepared so that it can be replaced with fish;
increase your water intake;
eat small meals 5-6 times a day.

Since sterlet does not contain carbon, it can be eaten even if you follow the well-known Kremlin diet.

The taste of this fish is so incredible that it is almost impossible to spoil dishes based on it.

There are a large number of recipes for sterlet dishes; you need to choose depending on your diet, and also try to prepare dishes that highlight the taste of the fish itself. For example, it will be incredibly tasty and aromatic if it is stewed in wine and served with onions and tomatoes. And as a side dish you can serve boiled potatoes or vegetables.

As for fish soup based on sterlet, it is a traditional dish of Russian “royal” cuisine and part of the national flavor. To prepare it you will need the following ingredients:

fish – 0.5 kg;
any freshwater small fish – 1 kg;
onion - one medium head;
cut the potatoes and put them in a saucepan;
add rice, salt, boil and cook over medium heat for about 10 minutes;
cut the sterlet into portions and place in a saucepan. Cook for about 15 more minutes.

For many, the question of how to properly clean this fish remains very important. It is recommended to choose it fresh.

This fish does not need classical cleaning

, unlike other freshwater ones. And if you don’t peel it at all, then nothing bad will happen; after cooking, the skin will come off the carcass.

The carcass has a hard skin that resembles sandpaper. You just need to cut off the growths on it on the back and sides, which are called bugs. The bugs on the back are cut off with a knife, and the sides are cleaned in the same way as cleaning the scales of river specimens.

Like other sturgeons, the sterlet has a vizier - this is a vein that runs along the spine. You definitely need to get it so that you don’t get poisoned by fish meat. Viziga is white in color and very noticeable. Make a cut near the head and tail of the fish and carefully pull it out. Then the carcass should be washed thoroughly.

Sterlet is the famous “royal” fish, which in Rus' has always been considered a symbol of prosperity. It has an unusual taste and also has great benefits for the human body.

Sturgeon is a healthy product that helps maintain health and beauty for many years.

100 g of sturgeon contains approximately 164 kcal. This is a fairly fatty fish - it contains about 10% fat, but also more than 15% protein. Many amino acids, including essential ones. And the protein substances from sturgeon are absorbed by 93-98%. In 100 g there are 2.5 g of unsaturated fatty acids and only 80 mg of cholesterol. Therefore, this fish can be included in the diet menu - the fats in it are healthy and necessary for the proper functioning of the body.

Vitamin composition: C, PP, B1, B2. There are also a lot of minerals: calcium and fluorine, nickel and phosphorus, chlorine and potassium, sulfur and magnesium, sodium and molybdenum, iron and chromium, iodine.

Useful properties of sterlet

Sterlet is a valuable fish that lives in clean waters, so in recent years its numbers have sharply decreased. Sterlet meat is white in color and has a pleasant aroma, as well as a unique taste.

The benefits of sterlet for the human body are high. Fish contains healthy Omega-3 fatty acids, which contribute to the proper functioning of the brain and improve blood circulation.

Sterlet caviar is a traditional Russian black caviar, which is known all over the world and is one of the most high-calorie fish delicacies. Fish contains beneficial nutrients, vitamins and natural proteins.

Healthy sterlet caviar helps prevent cardiovascular diseases, reduces the risk of heart attack, regenerates nerve cells and restores heart function.

Sterlet meat is used to prevent atherosclerosis, eye diseases and thrombosis. Meat also contains iodine, which is necessary for the thyroid gland, and selenium, which fights negative environmental influences and prevents the occurrence of malignant tumors.

This fish contains a large amount of calcium, which is necessary to strengthen bones, improve mental performance, and also maintain joints, hair and skin in good condition.

Sterlet meat and caviar should be consumed by people with diseases of the digestive and nervous systems, in particular with depression and nervous disorders. Medical studies have proven that serotonin in sterlet helps improve a person’s emotional state.

Sterlet as a medicine

Diseases of the cardiovascular system are the most common cause of death in people over 50 years of age. They are often a consequence of systemic atherosclerosis, which occurs due to a disorder in cholesterol metabolism.

Sterlet contains polyunsaturated fatty acids , including omega-3 and omega-6 . They not only improve metabolic processes in the body, but also act as protection against cholesterol .

If you eat polyunsaturated fatty acids along with fish, the formation of atherosclerotic plaques slows down and the level of cholesterol in the blood decreases. It is safe to say that eating sterlet is a good prevention of many cardiovascular diseases.

also increases the level of serotonin in the blood (a natural antidepressant). It is recommended to eat this fish during depression.

Fish meat contains large amounts of iodine , a deficiency of which can cause disruption of the thyroid gland.

Cooking sterlet

Sterlet has high taste qualities and is one of the delicacies from which culinary masterpieces are prepared. Before preparing any dish, you should clean the fish from scales and entrails, first placing it in the refrigerator for 2 hours.

There are several ways to prepare sterlet. This fish can be stewed, boiled, baked and steamed. Sterlet makes delicious roast and aspic. Boiled fish can be used to make good jelly and filling for pies, and smoked sterlet is added to salads.

In Russia, there have long been several recipes for cooking sterlet. Merchants loved stuffed fish with vegetables, and Russian monarchs preferred sterlet fish soup, which cooks cooked with spices for an hour.

Contraindications

Sterlet is not recommended for consumption by people with diseases of the pancreas and adrenal glands, as the fish contains a large amount of fatty acids.

You should always eat fresh fish, as sterlet that has been lying around for a long time can harbor helminths. Rotten sterlet is a source of botulism.

If sterlet is treated with chemical smoke, it causes serious harm to the human body.

Also, this salted fish is contraindicated for people with hypertension, as it increases blood pressure.

Video from YouTube on the topic of the article:

Source: https://www.neboleem.net/sterljad.php

Fortunately, most modern residents pay a lot of attention to the products they eat, preferring to grow and buy environmentally friendly products. Indeed, vegetables and fruits grown naturally without nitrates and other chemicals have different beneficial properties to one degree or another. But how to choose, store and prepare this or that food product correctly? Besides, how beneficial will it be for your figure? All these and many other questions will be answered by the experts in our section.

You will learn about the calorie content, beneficial properties, rules for choosing and using vegetables, fruits, berries, meat, spices, cereals, mushrooms, and nuts from the publications posted in this section. Please note that each type of food is marked with a separate subsection, where all the names of the food group are placed in alphabetical order. So you can find information, for example, about potatoes in the “vegetables” subgroup. And the benefits of cinnamon are mentioned in the “spices” subgroup. In addition, we have information on the most exotic food products, so we are sure that here you will find answers to the most “non-standard” questions.

The experts in this section will help you not only determine the calorie content of a particular product, but will also offer to prepare the most healthy and tasty dishes from them. You can also find recipes in a separate section. Here you will learn that onions, garlic and honey can easily replace expensive medications, since they have antiseptic and immunomodulatory properties. And milk or watermelon will help alleviate the condition of diseases of the stomach and intestines. What are the benefits of beets, carrots and cabbage? Can they harm the body? What vitamins and microelements are found in vegetables, fruits, mushrooms, nuts and spices? You will learn about all this from the publications in this section.

Join us, choose only the right products and provide your family with environmentally friendly, healthy and tasty food. We are sure that after some time you will personally experience the healing power of healthy eating and will not want to return to your old life. Our experts are ready to provide you with the information you need around the clock. Therefore, visit our website at any time convenient for you, develop and improve yourself while relaxing in our company.

Source: https://opitanii.net/category/poleznye-svoystva-produktov

Pitahaya fruit

Among the exotic fruits on store shelves you can also find pitahaya. Its other names are dragon fruit or pitaya. An interesting fact is that these plants belong to the cactus family. The fruit has not only an exotic name, but also an appearance. Its color is bright pink, and the pitahaya is similar in size to a large apple, only more elongated. The fruit is covered with large scales, the tips of which are painted bright light green or green. The pitahaya pulp is white or purple, it contains a lot of small seeds, which are distributed throughout the entire volume of the fruit.

Eastern legends say that pitahaya fruits appeared as a result of battles with dragons. When the monster could no longer produce flames, a dragon fruit flew out of its mouth. It was believed that it was placed deep in the dragon's body, where the most delicious meat was. The love for this fruit led to the extermination of all dragons. So it turns out that dragons have become extinct, and fruits of bizarre shapes and colors, reminiscent of the scales of monsters from legends, grow to this day.

However, the real homeland of pitahaya is America.

. Since the fruit is very easy to pick and does not require cooking, it was very popular among the Indians. This is how the Aztecs ate pitahaya pulp. And the roasted and ground seeds served as a kind of seasoning for the stew. Now this plant is cultivated in countries such as Thailand, Vietnam, Sri Lanka, Philippines, Malaysia, Japan, Taiwan, China, Israel, USA, Mexico and Australia. Of course, the conditions for the growth of dragon fruit must be special, because in essence it is a cactus. It is suited to a dry tropical climate with moderate rainfall. The plant on which these exotic fruits grow climbs like a vine, and at night, during the flowering period, beautiful white flowers bloom on it. After 30-50 days the fruits set. 5-6 harvests of pitahaya are harvested per year.

In fact, there are different types of pitahaya.

. They differ in the color of the skin and pulp, in shape and size, in taste and the presence of plates or growths on the skin. Usually there are three types - red (in Vietnam they called it “dragon fruit” for its bizarre shape and color), Costa Rican and yellow. Accordingly, red pitahaya has a red-pink skin and white flesh, Costa Rican has both skin and red flesh, and yellow pitahaya has a yellow skin and is white inside. The yellow fruits are considered the sweetest; they also have a rather strong smell. Red pitaya has a fresher taste and a light herbaceous aroma. The most popular type of this exotic fruit is red, which is what can most often be found on store shelves. Although it is called that, in fact the scales that make up the peel are rich pink in color, and their tips are colored light green or green. In appearance, “dragon fruit” looks like a small pineapple; its weight can range from 150 to 700 g. The shell of the fruit is quite soft, easily cut with a knife, and inside it is white pulp, the consistency of sour cream and having a delicate aroma. Pitahaya tastes like banana and kiwi.

Beneficial properties of pitahaya

One of the beneficial properties of pitahaya is its low calorie content.

. Instead of another cake or candy, it is better to treat yourself to something new and exotic, while ridding your body of extra pounds. Due to the lipid content in pitahaya, it is often used in the preparation of various diets and on fasting days.

Pitahaya is well absorbed by the body

. It is useful to eat it when you have an upset stomach. This property is especially valuable when traveling in an exotic country. Dragon fruit normalizes the functioning of the stomach and intestines and helps cope with bloating. Scientists have also discovered that this exotic fruit has a beneficial effect on the cardiovascular and endocrine systems. Dragon fruit is also beneficial for people with diabetes. But it contains not only pulp, but also seeds rich in tannin. Due to the content of this substance, pitahaya is useful for those with impaired vision. The large amount of calcium in this fruit allows you to replenish its reserves, because it plays a very important role in the functioning of all systems and processes in the body.

Thanks to the amazing delicate aroma of pitahaya, combined with the many vitamins and minerals it contains, it is often used in various cosmetics - shampoos, masks, creams, etc.

How to eat pitahaya

Due to its exotic appearance, pitahaya can be used as a table decoration

. surprising the guests a lot. To do this, you need to cut the fruit lengthwise into two parts, and then into slices, like a melon or watermelon. And if the dragon's eye is served as a dessert, you can simply cut it in half and offer your guests to eat the pulp using small spoons. The pitahaya peel is inedible, and you shouldn’t overuse the pulp. Like any exotic fruit, pitahaya can cause an allergic reaction if eaten in large quantities. Dragon fruit is served chilled; it is not recommended to eat it in combination with dishes with a strong taste. It is recommended to chew its seeds thoroughly, as they are quite difficult to digest.

Of course, you can experiment with this fruit and make an exotic dessert - sherbet, jelly, ice cream or yogurt. But in Central America, pitahaya is traditionally prepared with almonds. To do this, take 2 dragon fruits, cut them and carefully remove the pulp. Then it is cut into cubes, and the halves of the peel are set aside for now. Then take 100 g of softened cream cheese and beat it with a whisk, gradually adding 2 tablespoons of condensed milk, 50 g of chopped almonds and fruit cubes. This whole mass is divided into parts and the reserved halves of the pitahaya peel are filled with it. You can decorate the dessert with candied fruits on top. If you prepare such a dish, your guests will simply be delighted.

Pitahaya fruits are often used to prepare alcoholic drinks.

. It also makes very tasty juices. For example, in Spain, the juice from this fruit is mixed with lemon or lime juice. The results are very tasty refreshing drinks. Jam is also made from pitahaya, sauces are prepared, added to various confectionery products, dairy products, etc. Not only the fruits, but also the flowers of this plant are edible. They are most often added to teas to add a delicate aroma.

When it's a slushy autumn or snowy winter outside, what could be better than plunging into the atmosphere of hot countries? Pitahaya will bring not only pleasure in taste, but also variety in life.

Author: Artanova Natalya

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Source: https://www.inmoment.ru/beauty/health-body/pitahaya.html Source: https://findfood.ru/product/Ryba-sterljad Source: https://findfood.ru/product/kopchenaja- sterljad

Ear

Classic fish soup is prepared using technology that has been developed over time. The fish soup is cooked in a container that does not undergo oxidation. This can be clay or enamel dishes. Suitable fish for fish soup are those that produce a clear broth and have a sweet, “delicate” taste. The best, “white” fish soup, is obtained from perch, pike perch, and ruff. You can add fish such as pike, ide, burbot, tench to them. Slightly less tasty is black fish soup, which is obtained from crucian carp, carp, and carp. Red fish soup can be prepared from red fish - salmon, nelma, sturgeon, sterlet. Fish soup can also be prepared from sea fish - cod, halibut, macrorus, sea bass. Herring, bream, roach, and mackerel are completely unsuitable for fish soup.

Ukha differs from regular fish soup in the presence of seasonings. Parsley root and greens, tarragon, leeks, dill, green onions, garlic and other seasonings are added to the soup. There are few vegetables in the ear. Usually it's some potatoes, carrots and onions. The amount of spices and vegetables depends on the fat content of the fish - the fattier the fish, the more spices are added and the fewer vegetables.

Fish soup is very useful because fish contains many useful substances that are easily digestible by humans. The ear promotes speedy recovery from illness. Useful properties of fish soup

They manifest themselves when they are hot, so it is not recommended to eat cold fish soup.

Source: https://fitfan.ru/nutrition/calorie/1173-ukha.html

Features of cleaning at home

Before cleaning sterlet at home, you need to choose a suitable cutting tool. You will need a well sharpened knife. It is better to choose an option with a long, wide blade. A scraper is also suitable for removing scales. Thick rubber gloves will be required. They will prevent hand damage. In addition, you will need salt and clean water: they will make cleaning easier.

Poachers who caught 317 kg of fish were not punished

A group of fishermen revealed the name of the secret bait during interrogation.

Category: regional news.

To make it easier to clean the room from small scales and debris, it is better to clean the fish in the bathroom. If the fish is alive, you must first kill it.

The first step of cleaning is to remove mucus. To do this, you can rub the scales with salt. You can get rid of the mucous layer in another way: you should put the carcass in a container of a suitable size and pour boiling water over it. This will also soften the scales; it will be easier to get rid of it. After this, you should first cut off the “bugs” (growths) located on the back, and then those located on the side surfaces of the sterlet’s body. Movements are made from tail to head; You can use a scraper or a fine grater.