Pies with a screech or an original fish appetizer from it are traditional dishes of Russian cuisine along with borscht and pickle. They will appeal to any modern Russian, even if only slightly interested in the customs and recipes of their ancestors. But what is a viziga? This issue should be considered in more detail.
General information
Screech, or vyaziga is a chord in sturgeons. It is located along the spine, is a long dense cord of soft vesicular cell tissue, covered with a connecting layer with cartilage included in it. What is a screech is now more or less clear. I wonder what fish it occurs in?
Where to look?
As mentioned earlier, the screech is found in those fish that belong to the sturgeon family. This is, first of all, sterlet, stellate sturgeon, beluga, kaluga, spike. The fish of this family are quite large. For example, a beluga reaches 4 meters in length.
Sturgeons belong to a subclass of cartilaginous ganoids. They are freshwater or anadromous. They are highly prolific. For special valuerepresentatives of sturgeons are called "red fish". Their meat, black caviar, bladder, and, in fact, screech are of great commercial importance. What is it, we have already considered.
Sturgeon is mined in the delta of the Volga and the Urals, as well as in Iran. Special fish-breeding firms around the world are widely used. Well, you can, of course, buy sturgeon representatives for your table at any grocery market or in a store.
Why delete?
The fish chord is removed from the carcass, because in the process of thermal action on the fish, the squeal is deformed, spoiling the appearance of the product. The finished sturgeon representative will turn out to be curved, which will look unattractive. Therefore, the question arises of the need to remove the chord.
How to get a screech?
So, the fish is on the table. Now it has to be divided. The process consists of several steps:
1. First of all, we remove the mucus from the surface. To do this, heat the water and water the fish. If the growths are hard, you can cut them off.
2. We remove the skin (if the recipe requires it) according to the stocking principle. We hook at the head, lead to the tail.
3. Next, cut the abdomen and take out caviar or milk. They can also be used for food. Both caviar and milk are valuable delicacies.
4. The gallbladder is removed carefully to prevent damage. Otherwise, the meat will taste bitter.
5. We remove all films from the abdomen, thoroughly rinse the fish under running water.
6. Next comes the removal phase.sturgeon screeches. What it is? This is an important point in cutting fish. First, we make incisions at the tail and at the head. They should be deep enough to reach the white lace. In large fish, you need to make several such holes. We hook the chord with a fork, tweezers or pliers, carefully remove the screech, preventing it from breaking. We move from the tail to the head.
How to simplify the process?
Faced with the need to remove a sterlet's screech, any hostess understands that this procedure is not easy. Is there anything you can do to make your life easier? Yes, if you pre-freeze the fish, and then carry out the process of removing the chord. The peel will not be preserved, this should be borne in mind. But then it will be possible to cook steaks, barbecue, bake in the oven.
The purchased fish is washed for 20 minutes under running water, rinsed with boiling water, put in the freezer for a couple of hours. Further, the process is similar to cutting unfrozen sterlet or any other sturgeon fish.
If the representative of sturgeon is large, first you should pull the fin on the chest, cut holes with a knife throughout the carcass, reaching the cartilage. Then remove the head, remove the bugs on the back, fins. Make an incision at the tail, pull out the chord with a knife or fork. You can cut the abdomen and, removing all the insides from there and washing the fish, then remove the screech.
For fresh large fish, the layering method is used. To do this, the carcass is cut into two halves along the back (layer). In this case, the chord is very easy to get intact, with a whole lace.
Poisonous or no squeal?
Many housewives ask this question if they have not met sturgeon representatives before and have not prepared dishes from them. Nowadays, squealing is often thrown away along with other fish waste - gills and entrails.
But the screech is not poisonous, it has an original taste. It contains vitamins A, C, group B, minerals. However, you should be aware that the viziga deteriorates quickly, so you should not store it for a long time.
How to cook?
In Russia in ancient times pies with a screech were popular. To prepare them, the chorda is washed, boiled in spices and spices for about four hours over low heat. Then they roll it into minced meat, add onions, parsley, boiled rice and hard-boiled eggs, s alt, pepper. The filling is used in the preparation of pies, adding a little broth to taste, where the chorda was cooked.
In addition to pies with a screech, you can cook a lot of original dishes from a chorda. For example, Fyodor Chaliapin was very fond of an appetizer of squeals under horseradish.
To bring the idea to life, you will need 300 grams of vizigi (3 chords), 50 grams of dry white wine, two eggs, 4 s alted gherkins, two tbsp. l. sour cream, 1 tsp mustard, dill, tarragon.
For its preparation, the remote vizigu is soaked in s alt water for 4 hours. Then scroll on minced meat, adding greens to taste. Dill and tarragon are excellent. Add some white wine and simmer covered. Then mixed with finely chopped pickles, grated boiled egg,sour cream and horseradish. Snack is ready!
So, we have looked at what a screech is, what its value is and how to use it for food.
