Sturgeon is a specialty fish that is gradually becoming known to many people. A few years ago, it was not easy to find a sturgeon restaurant in the area where you live. Now, sturgeon has been widely raised and developed in many regions of the Northwest. However, the price for a kilo of fresh sturgeon is not cheap, about several hundred thousand/kilo. This type of fish is processed into a number of delicious dishes such as: sturgeon eggs, sturgeon hotpot or grilled sturgeon… This article is not limited to dishes, but will provide a lot of useful information about this type of sturgeon.
Sturgeon is the scientific name of a fish called Acipenser with more than 21 species found. Sturgeon is one of the oldest fish that still exists today.
This fish is native to the waters of Asia, Europe and North America. The sturgeon has a length (adult) of about 2.5-3.5m that you can easily see in real life. However, there are some relatives that can weigh more than 1 ton and be over 4m long.
This fish appeared more than 100 million years ago and is divided into 4 genera and 25 species; including shortnose sturgeon, stellate sturgeon, white sturgeon, beluga and sterlet. Some species live only in freshwater but some live in the open sea, swimming back to rivers during the spawning season.
Similar to sharks or rays, sturgeons are boneless. Their skeleton is just cartilage (which is my favorite feature). Their tubular body consists of 5 rows of spines (all cartilage), their skin is thick, tough, rough and scaleless. Their mouth is small and horizontal, they have no teeth, their nose is long and pointed and has whiskers. The color of the fish depends on the species, age and farming area.
Sturgeon are bottom feeders, using their wedge-shaped snouts to rummage through soft mud to feed on crustaceans and small fish.
Russian Sturgeon: Russia is known as having the best sturgeon in the world. Russian sturgeon is distributed in Azerbaijan, Bulgaria, Georgia, Iran, Kazakhstan. In addition, they are also found in Romania, Russia, Turkey and Ukraine.
European sturgeon: Also known as the common sturgeon, Baltic sturgeon or Atlantic sturgeon. They live in all coastal areas of Europe. This species here can grow up to 4m in length, but due to overfishing, this sturgeon is almost depleted.
Small sturgeon: This type of sturgeon lives mainly in the Black, Caspian, Azov, Baltic, White, Barents, Kara seas and upstream in the rivers of Russia. They are highly valued for their excellent meat quality as well as providing the best eggs. These small sturgeons do not exceed 1 meter in length.
There are also other types of sturgeon such as: star sturgeon, lake sturgeon, Beluga sturgeon with different characteristics and living waters.
In Vietnam, Sapa sturgeon is mainly raised in Sa Pa, Lao Cai, Bac Kan… and some areas in the Northwest. Sapa sturgeon meat is tough and fatty. There are 2 types of Sapa fish: raised for meat and for eggs.
When looking for sturgeon eggs, there are many types with “sky high” prices. Personally, I say sky high because you will be extremely surprised when you know its selling price. Sturgeon meat is not what the super rich care about, but sturgeon eggs. Ranked as one of the 10 most luxurious dishes on the planet when 1kg of sturgeon eggs costs about 180 million VND/kg, some types cost up to 1.8 billion VND/kg (According to Dan Tri).
Considered black gold, a noble dish that costs a whole tael of gold per meal, caviar is only enjoyed by the super-rich. In the world, caviar in Russia is the most famous.
Through research, the price of Caviar ranges from 1,000-10,000 USD/kg depending on the quality, size, and shine of each type. The larger the caviar and the brighter the color, the more expensive it is.
The most popular today is Sevruga sturgeon with moderate price (ranging from 1,000-2,000 USD/kg), giving bright, dark colored eggs with great flavor.
Osetra caviar is a little more valuable than the above type (ranging from about 3,000-5,000 USD/kg), dark brown with golden hue, very delicious.
Beluga caviar is higher quality than both of the above types, with a common dark gray color, large egg grains, very fragrant, and priced at about 8,000 USD/kg.
The highest quality is the “Golden Caviar” which has an amber color. This type is the most expensive because it is extremely rare and has extremely high nutritional value, about 9,000-10,000 USD/kg.
The reason why white sturgeon caviar is so expensive is because a white sturgeon must be over 20 years old before it starts producing eggs.
The process of collecting and processing eggs is also very strict and rigorous. Large sturgeon have their eggs removed by cutting open their belly. After being collected, the eggs are processed in two ways: traditional salting and thermal salting.
Great source of nutrition: Caviar adds a lot of nutritional value to the human body. Eggs contain many nutrients such as calcium, phosphorus, protein, magnesium, iron and various vitamins.
According to scientific research, fish eggs also contain many minerals and amino acids that help reduce the risk of depression, prevent heart disease and increase blood circulation.
In addition to fish eggs, sturgeon meat also contains many nutrients that are especially good for pregnant mothers and the elderly. Fish meat contains a lot of vitamin A, vitamin 12, phosphorus, selenium and B vitamins such as B6, B12, Niacin, which is a natural source of DHA, omega3, omega6.
Sturgeon cartilage is used to make some medicines that are beneficial for bones and joints, helping children grow taller and restoring joints in the elderly.
Especially for women, sturgeon meat is considered a natural beauty elixir because fish meat and cartilage help rejuvenate the skin naturally, care for nails and hair.
Since ancient times, things that have high demand will inevitably have smuggled goods (supply). Sturgeon is no exception. If you compare Vietnamese and Chinese sturgeon by eye, it is difficult to distinguish. However, you need to pay attention and observe carefully, from there you can also recognize genuine goods through the following characteristics.
– Chinese sturgeon is fat and short, black and rough, with a very sharp nose.– Chinese sturgeon often has many scratches, red blood streaks on the belly, ulcers and sturgeon often lie still and do not swim. This is thought to be due to the long-distance transportation process.– Choose reputable, quality establishments to ensure safety.
If you are wondering what delicious dishes can be made from sturgeon, the suggestions below will be extremely necessary. As I said above, sturgeon has no bones, so eating fish is very safe. Sturgeon meat is very firm, along with containing high nutritional content, so it can be processed into many attractive dishes. However, among the countless delicious dishes, the two most popular dishes are sturgeon hotpot and grilled sturgeon.
The back of the sturgeon has the most meat and is usually grilled, while the head and tail are put into a rich sour bamboo shoot hotpot. There is nothing more to describe the attractiveness of these two dishes.
Nowadays, there are some delicious ways to prepare grilled sturgeon. You can refer to grilled sturgeon with salt and chili and grilled galangal and me. People often make grilled sturgeon with Vietnamese coriander and green chili salt.
Ingredients to prepare
– Sturgeon: 1 fish about 2kg – White wine – Fresh chili, ginger, dried garlic – Sesame oil, oyster sauce – Spices: Sugar, salt, MSG, fish sauce – Accompanying vegetables: Star fruit, lettuce, herbs, green banana.
How to grill sturgeon with salt and chili
Step 1: Prepare sturgeon
– Sturgeon has slippery, slimy skin, so when you buy it, you should blanch it in boiling water and scrape off the white layer first. Then, cut off the cartilage under the belly and sides of the fish, remove the scales. Use a knife to cut out the intestines and wash it with water. – Next, rub the fish meat with white salt and wash it again to clean it. Then cut it into pieces for easy grilling and eating.
Step 2: Prepare other ingredients
– Peel the fresh ginger, crush it, and squeeze out the juice.– Wash and drain the accompanying vegetables.– Finely chop the dried garlic and fresh chili.
Step 3: Marinate the sturgeon
– To make the grilled sturgeon delicious, the marinating step must be noted. Use ginger juice, minced garlic, minced chili, add oyster sauce, seasoning powder, MSG, a little sugar, white wine (The amount of marinade depends on the amount of grilled fish you have).– Next, you stir the marinade evenly over the fish and marinate for about 30 minutes so that the fish meat absorbs the spices evenly.
Step 4: Grill the sturgeon
Using a charcoal grill is the best, but if you don't have one, you can use an oven.
– If you use an oven, preheat the oven for about 10 minutes, then put the fish on the baking tray and bake for 20 minutes. – If you choose to grill with charcoal, place the fish on the grill, wait until the charcoal is red, then put the fish on to grill until cooked. Occasionally, brush the marinade on the surface to prevent the fish from drying out and turn it frequently to prevent it from burning.
Step 5: Finished product
When the fish is golden brown, put it on a plate and present it with herbs, lettuce, and sliced pineapple. When eating, serve it with salt, chili, pepper, and lemon for a great taste. The grilled sturgeon is chewy and crispy, combined with the fragrant aroma of spices and dipping sauce.
Grilled sturgeon with galangal and fermented rice is similar to the above method, just change the ingredients a bit.
– Sturgeon: 1kg – Fresh galangal: a few roots – Lemongrass: 3 roots – Fermented rice: 1 small bowl – Cooking oil, seasoning powder, sugar, MSG, fish sauce.
Step 1: Prepare ingredients
– Do the same as above for the sturgeon you bought.– Peel and chop the galangal.– Wash and chop the lemongrass.
Step 2: Marinate
Put the sturgeon in a bowl, then marinate with the following ratio: 3 tablespoons of fermented rice, 2 tablespoons of fish sauce, 1 tablespoon of sugar, half a tablespoon of MSG, and chopped lemongrass. Stir well and marinate the fish for about 30 minutes to let the spices soak in.
The baking process is similar to the above method, using an oven or charcoal water is fine.
This hot pot is similar to other hot pot dishes, the longest part is the preparation and processing. You also need to process the fish marinated in hot pot carefully so that it does not have a fishy smell when eaten. Please refer to the following recipe for sturgeon hot pot.
– Sturgeon: 1 fish – Bones – Chili, green onion, dill, ginger – Flour – Onion, dried onion, garlic, tomato – Lemon – Hot pot vegetables: Mushroom, celery, chrysanthemum greens… – Vermicelli or instant noodles.
Step 1: Prepare the fish
Buy sturgeon, put it on a tray, rub flour on the fish and then stroke from head to body to clean the slime. Then wash the fish again with clean water and cut off the fins, gills and intestines. Cut the fish into sesame-sized pieces (about 3-4cm) and put them on a plate. The head and tail of the fish are used to make hot pot broth.
Step 2: Cook hot pot broth
Put the pot of water and the bone on the stove to boil to make hot pot broth (fish head and tail later). Peel the shallots, peel and cut the ginger in half, peel the onion, wash and cut it in half. Put everything in the oven or grill on charcoal until fragrant, then crush and put into the pot of boiling water.
Next, reduce heat to simmer.
Use another pan, add a little cooking oil, heat it up and fry the shallots until fragrant. Add the head and tail of the fish and stir-fry briefly. Next, add the tomato sauce to give it color, then season with a little fish sauce, pepper and enough spices to soak into the fish, then turn off the stove. Put everything in the hot pot and boil for about 15 minutes to get the sweetness of the fish. Season to taste. Note: when cooking the sturgeon hot pot broth, you must keep the heat low from the bone simmering process and skim off the foam to keep the hot pot clear.
Step 3: Prepare other ingredients
Remove seeds from chili peppers, chop finely and pound. Wash green onions and dill. Cut remaining green onions into small pieces and pound finely, then add to hot pot after seasoning to taste.
Note: the onions and chili must be pounded in a mortar and not ground because when pounded, the green onions will release their aroma and green color, and the chili will release its red color, creating a very distinctive flavor and color for the hot pot.
Step 4: Finish
Pour the hot pot broth into the induction cooker and enjoy.
-> See more: How to cook Thai hot pot
Except for the slightly high price of sturgeon eggs, sturgeon fish is now easier to buy than before. Although not as popular as tilapia, grass carp, carp, etc., sturgeon also has a different position compared to the fish you eat every day. That is not to say that sturgeon meat is something too luxurious. If you want to entertain guests, friends and relatives, delicious dishes made from sturgeon will be a great choice. There are not only two dishes: grilled sturgeon and sturgeon hotpot, but many more. I will update more in the daily delicious dishes section. Hope this article will be useful if you are interested in this type of fish. Wish you success!
Nguồn: https://truonglehongphong.edu.vn
Danh mục: Cẩm nang
This post was last modified on %s = human-readable time difference 4:23 chiều
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