Smoked sterlet

Sterlet or Acipenser ruthenus belongs to the family of sturgeon noble fish, which have long been valued for their excellent taste characteristics as well as beneficial properties. As a rule, the body length of fish sterlet does not exceed 125 cm, and the weight of the largest individuals is 16 kg. For culinary purposes, not only fish meat is used, but also sterlet caviar. Sterlet fish refers to valuable commercial fish.

It is worth noting that sterlet fish are nowadays bred in artificial conditions. Fish are found in the Black, Red and Azov Seas, as well as in the basin of rivers such as Lena, Dvina, Yenisei and Ob. The chemical composition of sterlet deserves special attention, which contains a fairly large amount of compounds that are undoubtedly useful for the human body. In addition, the level of sterlet calorie content is also distinctive, which is at an all-time low and is only 88 Kcal, which falls on 100 grams of the product.

In addition, the chemical composition of sterlet contains such compounds as molybdenum, fluorine, zinc, chromium, nickel and others. Sterlet is enriched with vitamins of the PP group, as well as amino acids indispensable for the human body, including fatty polyunsaturated Omega-3 and

6. Polyunsaturated acids help regulate blood cholesterol levels.

A variety of culinary products are made from fish such as sterlet. In the old days in Russia, sterlet was called nothing more than "royal fish. " That is why you can often find the adjective "royal" in the names of products with sterlet. For example, the royal ear with sterlet. Smoked sterlet is no less popular than fresh. Like other species of fish, sterlet smokes in two main ways - hot and cold smoking.

Nowadays, smoked sterlet can be purchased ready-made in grocery stores. You can make smoked sterlet at home. Of course, without a smokehouse, you will not get a real one hundred percent smoked sterlet. However, nowadays smoked sterlet can be prepared at home. To prepare smoked sterlet, you will need fish, as well as salt and liquid smoke. Sterlet is well gutted and then thoroughly washed.

The fish is salted and applied with a special culinary brush with liquid smoke, then left for half an hour to soak the sterlet. The fish is then wrapped in foil and cooked for 40 minutes at a 180S temperature in an oven or aerogrile. It is worth noting that the smoked sterlet prepared by the above method will not differ from the store version in terms of taste, aroma and appearance.

However, smoked sterlet prepared using liquid smoke can become a dangerous food for human health when consumed in large quantities. This is primarily due to the chemical composition of liquid smoke, which transmits part of the harmful compounds when using smoked sterlet.