Sturgeon (Caviar Fish) Cuisine Examples
Sturgeon is edible from head to tail
When eating the fish raw, you can immediately feel that it has a similar consistency to fugu (pufferfish). Also, after several days of aging, a unique flavor comes out. Cooking examples - sashimi, sushi, tataki, battera, marinated, meunière, salt grilled, saikyoyaki, smoked, stewed and many more.
Since the back bone of sturgeon is filled with cartilage, after cutting out 3 slices, it can be deep-fried and all eaten as tempura.
The skin of sturgeon is thick and firm, so by boiling and marinating it you can get a nice consistency.
In China and Russia, the head is used to make fish stock and soup.
The liver and soft roe are extremely delicious and the other offal are perfect for cooking together and served with sake.
When talking about sturgeon, caviar is the most well-known. When the eggs of the sturgeon are cured with salt, the fishy smell is removed and it becomes rich and creamy. Caviar is praised as one of the top three delicacies in the world, alongside foie gras and truffles.
Sturgeon has a refined flavor and consistency. That charm is why eating it raw is the best way to eat it. You can enjoy the charm of the fish meat by eating it as sashimi, sushi and marinading it.
Even when boiled, you can enjoy the tender texture of sturgeon. When eating it in a shabu-shabu hotpot, the meat becomes firmer and the umami flavor is increased. Also, the skin is delicious when parboiled and marinated.
Sturgeon will be delicious even when grilled, such as meuniere, basil oil pickling and Kyoto-style miso pickling. Although it is given that the fish meat will be delicious, you can also enjoy many flavors by frying the bones and also serving the fins with hot sake.