Sterlet fish

Sterlet is a rare species of fish that is on the verge of extinction and is listed in the Red Book of Russia. Sterlet fish belong to the sturgeon family and live in the Black, Caspian or Azov Seas. Sterlet belongs to marine species of fish, but it can often be found in such rivers as Dvina, Yenisei, Pyasina, Ob, as well as in Onega and Ladoga lakes.

Sterlet uses fish not only in cooking, but also in heraldry. For example, cities such as Saratov, Rybinsk, Beloozersk, Yeisk and Yeisk district, as well as the former coat of arms of Tsaritsyn contain an image of a sterlet. Sterlet fish have long been considered a delicatessen product. Such fish in the old days, along with sturgeon and salmon, became the main decoration of feasts.

Sterlet fish is not only incredibly tasty, but also useful. The chemical composition of sterlet is dominated by water and natural proteins. There are so few fats in fish that the sterlet calorie content is at 88 Kcal per 100 grams. Sterlet fish is rich in vitamins of the PP group or Niacin equivalent, and it also includes such useful elements as chlorine, fluorine, zinc, nickel and molybdenum.

Nutritionists and doctors have long agreed that the high content of polyunsaturated fatty acids such as Omega-3 and 6 combined with the low calorie content of sterlet makes this fish an excellent component of a healthy and balanced menu. Essential fatty acids are found in excess in fish and seafood, these substances are vital for humans.

Omega-3 helps people in the prevention and treatment of the cardiovascular system, as well as in depressive disorders of the nervous system. Scientists have deduced a pattern between good mood and the use of sterlet fish. It turns out that fatty acids increase the content of serotonin, which helps to improve human mood.

Sterlet has exceptional taste qualities, so dishes from this fish belong to a delicacy and masterpieces of world cooking. Fish can be baked, extinguished or steamed. It turns out delicious fried sterlet, as well as fish filling. Sterlet fish in any form will be distinguished by the magnificent taste of their white meat.

In Russian cuisine, there were many recipes from sterlet. Merchants and boyars loved to bite off Tsarskaya Ukha from sterlet or stuffed fish. Modern foodies combine sterlet with wine or champagne. The author's recipes involve adding champagne to a fish soup made of sterlet or wine in dishes made of stewed fish. Sterlet will be most useful when cooked, steamed or baked. Such fish will retain a large amount of nutrients, elements and vitamins.