CATDOLL : CATDOLL: How to clean the Chinese sturgeon

The cleaning method of Chinese sturgeon is as follows:

Prepare tools: Chinese sturgeon, cleaning tools.

1. Kill the fish. Place the sturgeon on the board with its back facing downwards, cut the fish neck quickly, cut off the fish head, and then quickly cut off the fish tail, then insert a water pipe into the fish throat, and let the water flow through so that the fish blood will be flushed out from the fish tail.

2. Descaling. An experienced person can use various knives to scrape the scales of fish at will, but for a novice, using a fish-killing knife to scrape the scales and scales is likely to hurt your hands, and the action is also difficult. In order to scrape the scales quickly and safely without hurting your hands, you can go to the market to buy a special scaler. If you can't buy a scaler, you can also buy an iron scraper. Use a coarse iron scraper to scrape large scales, and an iron brush to scrape small scales.

3. Remove the fish fins and gills. After removing the scales, chop off the fins with a knife. Fish gills are organs that filter waste when fish breathe, so fish gills often have a strong muddy smell and need to be cleaned.

4. Remove the internal organs. Next is to clean the fish's internal organs. Cut open the fish's belly and remove the internal organs. When removing the internal organs, be careful not to break the fish's gallbladder, otherwise the fish meat may taste bitter. Once the fish's gallbladder is broken, rinse it with plenty of clean water.

How to deal with sturgeon

Li Zao Chinese sturgeon first scrapes the scales and removes the gills. Then wash the surface of the fish with clean water, boil some hot water in a pot, and pour it on the fish. After that, some small scales will appear on the fish body, and then you can clean it with a knife for hanging fish.

Kill the fish and wash it clean, especially leaving no internal organs. Then, put it in a fresh-keeping bag and put it in the freezer of the refrigerator. Note that one fish should be put in one bag, so that you can take it out and thaw it when you want to eat it. There is also a method, which is to use hot water and steel wool to wipe off the outermost sandy black skin and mucus of the sturgeon after cutting the fish, until the fish body is grayish white with patterns, and then scald the whole fish with boiling water. Be careful, if you don’t scald it well, the fish skin will be scalded. It is best to prepare a hot water basin first, hold the fish tail in the basin with your hand and scald it a few times, and then scrape off the hard scales on the sturgeon with a knife. This way you will feel relieved.

Then cut it again, lightly apply salt and marinate for a few minutes, steam for 5 minutes and turn off the heat, pour the white vinegar and sugar steamed fish sauce on it, it is best to taste the sauce first, and pour it on if you think it tastes right, sprinkle a little red dry pepper, a lot of scallion, ginger and coriander, and finally pour the cooked oil on it. Basically all parts of the sturgeon can be eaten, and the bones are all cartilage, which is suitable for the elderly and children to eat, and it will not get stuck in the throat, especially the tendon in the middle of the fish body is a good thing.

Sturgeon

Stir-fried sturgeon with pepper, prepare the ingredients: one sturgeon about 1 kg, 50 grams of Chinese cabbage. Seasoning: 100 grams of scallion oil, 5 grams of sesame oil, 15 grams of dark soy sauce, 5 grams of cooking wine, 8 grams of salt, 5 grams of MSG, 10 grams of millet pepper, and 10 grams of green pepper.

1. First, kill and clean the sturgeon, take out the clean meat, cut it diagonally into small pieces of 5 cm square, add cooking wine and salt to season for 5 minutes and set aside.

2. Place the fish fillets on a plate, arrange them neatly, surround them with blanched Chinese cabbage, and steam them in a steamer over high heat for 5 minutes.

3. Put scallion oil in the pot, when it is 50% hot, add chili pepper and green pepper and stir-fry on low heat until fragrant, add dark soy sauce, 3 grams of salt and MSG for seasoning, pour in sesame oil, remove from the pot and pour on the fish fillets, that's it.

Steamed sturgeon rolls, 400 grams of sturgeon meat. Ingredients: shredded mushrooms, shredded bamboo shoots, shredded Jinhua ham, shredded green onions, shredded ginger, seasonings: refined salt, monosodium glutamate, pepper, Shaoxing wine, seasoning oil. First, cut the sturgeon meat into large slices, roll it with various seasoned shredded ingredients, place it neatly on a plate, then steam it in a steamer, and pour white sauce after steaming.

How to cook delicious sturgeon

Garlic-roasted sturgeon, ingredients: sturgeon, yellow bell pepper, onion, scallion segments, ginger slices, 2 heads of garlic, homemade chopped pepper, lemon juice, pepper, cooking wine, oil, salt, and sugar.

1. Cut the sturgeon into three-finger-wide segments and divide it into two pieces along the spine.

2. Put the sturgeon pieces in a bowl, add cooking wine, lemon juice, a little oil, salt, sugar and pepper to marinate.

3. Cut the yellow bell pepper and onion into diamond-shaped pieces, put a layer of green onion slices on the bottom of the baking tray, and then put a layer of bell pepper and onion.

4. Add ginger slices, then a layer of garlic cloves, place the marinated sturgeon pieces on top, sprinkle with chopped pepper, then cover with scallion segments, and pour the marinated fish sauce on top.

5. Preheat the oven to 200 degrees, put the baking tray in and bake for 30 minutes.

Fish head soup with Chuanxiong and Angelica dahurica, main ingredients: one sturgeon head, weighing about 500 grams. Ingredients: Chuanxiong, Angelica dahurica, ginger slices, seasoning, chicken essence, salt.

This dish is extremely simple to prepare. All you need to do is wash the fish head, cut it into pieces, and cook it in a clay pot along with the other ingredients for 3 hours.

Braised sturgeon ribs, main ingredients: about 100 grams of sturgeon ribs. Ingredients: minced ginger, minced green onion, eggs. Seasoning: soy sauce, chicken essence, salt, oyster sauce.

Preparation: Cut the fish bones into sections, rub with flour for seasoning, stir-fry eggs, and fry until golden brown. Add ginger, scallions, fish bones and seasonings to the pan, thicken and serve.

Gillette sturgeon balls, main ingredients: 250g sturgeon. Ingredients: bread sugar, eggs, flour. Seasoning: salt, chicken essence, wine, salad dressing.

Cut the sturgeon meat into strips, add seasoning, marinated powder, eggs, and bread sugar, fry in a pan until golden brown, serve on a plate, and top with salad sauce.

Stir-fried sturgeon slices with celery. Main ingredients: 200 grams of sturgeon meat. Side ingredients: celery, minced garlic, ginger, and green onions. Seasoning: chicken essence, salt, and oyster sauce.

Cut celery into sections, drain water, stir-fry garlic and set aside, peel the sturgeon and cut into two pieces, add egg whites, fry in oil, add garlic, thicken with ginger and dragon fish, serve on a plate, and surround with celery. ...

Edible value of sturgeon

Sturgeon is a large economic fish with excellent edible value. All parts of the body (including bones) except the surface bone plates are edible, with extremely high nutritional value and is listed as a high-end tonic.

Sturgeon has long been a favorite food of the ancients. It is also a world-renowned caviar in Europe and the United States. It is a national banquet delicacy and is known as the emerald. Sturgeon smoked meat, fresh meat, fish glue, etc. are always popular and in short supply. In ancient my country, it has long been famous throughout the country.

Sturgeons have been used as medicine in ancient times.

The book "Sturgeon" quotes Chen Zangqi's words: "Its liver is mainly used to treat malignant sores, scabies and ringworms. Do not roast it with salt and eat it." It also quotes under the entry "Sturgeon" that "Its meat nourishes the mind and replenishes the qi, strengthens the body, boils the juice and drinks it to treat blood stranguria; its nose meat can be made into jerky to nourish the mind and relieve gas; its seeds are like small beans, eat them to make you healthy and kill small insects in the stomach."

According to the Institute of Oceanology, Chinese Academy of Sciences, muscle contains more than ten kinds of essential amino acids for the human body, and fat contains

12.5% ​​"DHA" and "EPA" (also known as brain gold), which have good effects on softening cardiovascular and cerebrovascular, promoting brain development, improving IQ, and preventing senile dementia; cartilage and bone marrow (commonly known as "dragon tendons") have anti-cancer factors and can be eaten directly. They are known as "shark fins and sturgeon bones".

Is the sturgeon head edible?

Fish heads are not poisonous and can be eaten. As for the bitter taste of the fish soup, it may be that the fish gallbladder was broken and not cleaned during processing, or the fish gills were not removed cleanly, or the coriander in the seasoning is possible. I have eaten it many times and there is no other abnormality. Wild fish are protected by the state, very precious and difficult to get. Generally, domestic fish are also very delicious. As long as they are not rotten or spoiled, you can eat them boldly without any problems.

The whole body of sturgeon is a treasure and has a very high utilization rate. In addition to sturgeon meat, its belly, nose, tendons, bones, etc. can be used to make unique Chinese famous dishes, all of which are top-notch delicacies with endless aftertaste after meals and often appear on the tables of state banquets; fish skin can be used to make glue and is also a raw material for high-end leather; high-calcium delicious foods made from fish bones have unique medicinal value and are very beneficial for preventing osteoporosis in the elderly, enhancing the body's immunity, improving brain vitality, and promoting human health.

The nutritional value of sturgeon roe is basically the same as that of sturgeon. It is a dark brown transparent granular body containing high protein, trace elements and multiple vitamins. The sturgeon roe sauce treated with salt is collectively called black caviar sauce. It is the leading product of sturgeon processing. Because of its high price, it is known as black gold.

The Chinese sturgeon is a fish of the family Acipenseridae, class Osteichthyes. The common individual is 0.4-1.3 meters long and weighs 50-300 kilograms; the largest individual is 5 meters long and weighs up to 600 kilograms. It is the largest fish in the Yangtze River, so it is called the "Yangtze River Fish King".

The body is spindle-shaped, with a pointed head and a long snout. There are four barbels in front of the mouth. The mouth is located on the ventral side, is elastic, and can be stretched into a cylindrical shape. The body is covered with five rows of large and hard bony scales, one row on the back, and two rows each on the sides and ventral sides of the body.

The caudal fin is crooked, the paired fins have a broad base, the dorsal fin is opposite to the anal fin, the pelvic fin is located in front of the dorsal fin, the base of the fins and caudal fin has spinous scales, the intestine has spiral valves, the anus and cloaca are located near the base of the pelvic fins, and the opening of the oviduct is far away from the ovary.

The Chinese sturgeon is a benthic fish with a very narrow feeding range. It is a carnivorous fish that mainly feeds on some small or slow-moving benthic animals. In the ocean, it mainly feeds on fish, followed by crustaceans, and less on mollusks. The main food of young Chinese sturgeons is benthic fish of the genus Snake and Pupa, as well as shrimps and clams. They generally stop eating during the spawning period.

In summer and autumn, the Chinese sturgeons living in the shallow waters outside the Yangtze River estuary return to the Yangtze River, and after more than 3,000 kilometers of upstream fighting, they return to the Jinsha River to spawn and reproduce. After the fry grow to about 15 cm, they are taken to live in the open sea. In this way, they are born in the upper reaches of the Jiangxinbian River and grow up in the sea for generations.

The Chinese sturgeon has a long lifespan, with the longest lifespan reaching 40 years. It is a first-class protected wild animal in China and a living fossil, known as the "giant panda in the water".

Distributed in China, Japan, South Korea, Laos and North Korea. Mainly distributed in the Yangtze River in China from the Jinsha River to the estuary, and occasionally appears in other river systems such as the Ganjiang River, Xiangjiang River, Minjiang River, Qiantang River and Pearl River.

Since the Gezhouba Dam damming the Yangtze River in 1981, the Ministry of Agriculture has taken decisive measures. It has strictly limited the number, location and time of catching parent sturgeons for artificial breeding and scientific experiments, protected young sturgeons along the river and in the estuary, expanded the scale of artificial breeding and release of Chinese sturgeons, and released Chinese sturgeon fry into the Yangtze River every year in Yibin City, the upper reaches of the Yangtze River, so that this rare species of Chinese sturgeon can survive and reproduce for a long time. In order to compensate for the adverse effects of the Gezhouba Project on Chinese sturgeons, the 330 Engineering Bureau established the Yichang Chinese Sturgeon Research Institute.

Research shows that comprehensive protection measures have been taken for the Chinese sturgeon, slowing the decline of its resources and basically preserving its spawning parents. This has laid a foundation for its natural reproduction, research, and release, and the number of Chinese sturgeon species has begun to recover.

The Yangtze Fisheries Research Institute of the Chinese Academy of Fishery Sciences made a breakthrough in the artificial breeding of Chinese sturgeon in 1983. The 330 Engineering Bureau established the Yichang Chinese Sturgeon Research Institute, which also made a breakthrough in 1984. The artificial breeding and release of Chinese sturgeon have been successfully tested.

Since 1983, the Yangtze River Fisheries Research Institute has released artificially bred young sturgeons into the Yangtze River every year. However, due to the limitations of breeding technology and breeding scale, only less than 10,000 young sturgeons with a length of 8-10 cm and a weight of 3-5 grams that meet the design specifications can be bred each year, and in most years the number is almost zero. Therefore, the replenishment of the Chinese sturgeon population mainly depends on young sturgeons bred naturally in the Yichang spawning grounds.

, Place the sturgeon on the board with its back facing down, quickly cut the neck of the fish, cut off the fish head, and then quickly cut off the tail. Then insert a water pipe into the throat of the fish, and let the water flow through so that the fish blood will flush out from the tail of the fish with the water until the water is clear! 2. Use a flat knife to remove the back, spine, abdomen and scales on both sides from the tail to the neck. 3. Open the abdomen and take out the internal organs, scrape off the black film on the belly with a knife, and rinse it clean! In addition, I would like to inform the original poster that the whole body of the Chinese sturgeon can be eaten. The gills can be cleaned and fried with the scales to make fish soup! Fish intestines can also be eaten! The fish skull is also very valuable. It is the essence of the whole fish and should be preserved carefully. When making fish meat into sashimi or fish balls, the fish skin needs to be peeled off.