home » What to wear with » How to distinguish sturgeon from sterlet. The royal fish of the sturgeon family - sterlet

How to distinguish sturgeon from sterlet. The royal fish of the sturgeon family - sterlet

In Rus', not a single royal feast was complete without fish dishes. Aspic and sterlet fish soup and large sturgeon baked with vegetables were considered special treats. These days these delicious dishes They are also a real table decoration. And although sturgeon and sterlet belong to the same sturgeon family, they have a number of differences, both external and taste.

Sterlet

Sturgeon- a genus of fish of the Sturgeon family. Includes 19 species of fish (including sterlet).

Sturgeon

Comparison

Sturgeon are often quite large fish, characterized by large weight (more than 100 kg) and size (up to 6 m). Sterlet is the smallest fish of this family. Its length rarely exceeds 125 cm, on average it is 60 cm. The weight of the sterlet is up to 16 kg. But this does not mean that all adult fish weigh that much; the average is 5-6 kg; adult fish weighing up to 3 kg are often found.

The sterlet, unlike the sturgeon, has a narrower head, as well as a long and sharp nose. Experienced fishermen say that, compared to sterlet, sturgeon has a “more seasoned” appearance. This small fish of the sturgeon family also has long, fringed antennae.

Sterlet can be recognized by a large number of lateral scutes (bone scutes). She has up to 70 of them (while sturgeon rarely has 58). Sharp spines emerge from the scutes located on the back of the sterlet.

Before spawning, sturgeon “fats up” in the sea, sterlet is a sedentary fish.

Sturgeon meat is not as fatty (up to 15% fat) and drier than that of sterlet, whose fat content is up to 30%. Sterlet has a more delicate and delicate taste.

The sturgeon miraculously “fits” into almost all existing fish dishes. The best dish made from sterlet is fish soup and aspic, although it can also be used to prepare many other dishes.

Conclusions website

Sturgeons are a genus of fish that belong to the sturgeon family. Sterlet is a species of fish in this family.
Sterlet differs from other sturgeons in its smallest size.
The sterlet has a small, narrow head.
The sterlet's nose is longer and narrower than that of other sturgeons. Her antennae are fringed and quite long.
The sterlet has more side bugs (up to 70 pieces) and has sharp spines on its back.
Sterlet is a sedentary fish.
Sterlet meat is fattier and more tender than that of other sturgeons.

European or common sterlet (Acipenser ruthenus) is a valuable commercial species of the sturgeon family with excellent gastronomic properties that justify giving it the title “royal fish”. This was facilitated by the regular presence of sterlet dishes at the meals of the famous sovereigns Ivan the Terrible and Peter I. For a long time, sterlet was banned from the table of non-privileged classes and peasants in Rus', which had a positive effect on the expansion of the taxon’s range and temporary population growth. In the 21st century, the species is endangered and is listed in the Russian and international Red Book.

Description of sterlet

The exterior of the fish is distinguished by a triangular body with a thin stalk and a sickle-shaped caudal fin with an elongated upper ray. Other features of the appearance of sterlet include:

small cone-shaped head;
elongated narrow nose;
small lower mouth with bifid lip;
small bulging eyes;
fringed antennae;
lack of scales;
5 longitudinal rows of bone scutes (bugs);
gray dorsal fin moved far back;
light yellowish-white abdomen;
ash brown or dark brown color of the ridge.

To distinguish a sterlet from a sturgeon or other members of the family, it is enough to pay attention to the number and arrangement of bony scutes. Acipenser ruthenus is characterized by their tight closure on the back (13-17 pieces). The abdominal 13-15 plates, on the contrary, leave clearly visible gaps between each other. In the lateral line there are many small diamond-shaped bugs adjacent to each other (60-70 pieces), which also make it easy to identify the species among its relatives.

There is a not entirely correct opinion that a sterlet can be distinguished by its elongated, pointed nose. This statement only works on wild and spawn-bearing fish. Cultivated and fattened barren (incapable of reproducing) specimens may also have a shorter snout, like a sturgeon.

Size and sexual maturity

Despite the high-profile title of the king fish, the sterlet is in fact the smallest representative of the family. The standard weight of adult individuals varies between 1-2 kg with a height of 50-60 cm. Much less often, trophy specimens weighing 4-8 kg are found. The largest weight of a sterlet is 15-16 kg with a body length of 120-125 cm. But there is information about particularly large one and a half meter individuals weighing 20 kilograms or more, caught in the Siberian wilderness on the banks of the Irtysh overgrown with taiga.

The relatively small species size determines the accelerated biological cycle of the sterlet (up to 30 years), which becomes sexually mature already in the third to eighth year of life. At the same time, the larger sturgeon, which lives up to 60-70 years, acquires the ability to reproduce only at the age of 8-20 years.

Lifestyle

Sterlet is a distinct river inhabitant, gravitating towards clean, deep, cool and fast water with plenty of oxygen. Even minor pollution of the environment with chemicals, household waste and elements of agricultural fertilizers can cause significant harm to livestock. Fish have a well-developed schooling instinct, so sterlets form small permanent groups of individuals of the same age, which regularly make short migrations over a distance of several kilometers in search of food. But overall the sterlet leads sedentary image life and nature never moves away from the place of its birth. The only exceptions were a few semi-anadromous forms inhabiting the Caspian basin and the Kamchatka River. These fish spend a lot of time on the food-rich, desalinated sea shelf, and to procreate they make long journeys upstream.

Throughout the daylight hours, the sterlet stays at a depth near the bottom and only at dusk moves to shallow water to feed. Nutritional activity is maintained throughout warm season and until mid-autumn. In October, sturgeon begin to gather in large schools and migrate to deep sections of the river where wintering pits are located. Thanks to the state of suspended animation, which slows down life processes in the body, fish are able to wait until spring without food and significant weight loss.

What does a sterlet eat?

Small sturgeons are typical benthophages that feed on living organisms living on the bottom of the reservoir. The basis of the sterlet's diet is:

small crustaceans - daphnia, brine shrimp, amphipods, cyclops, shieldfish;
larvae - mosquito (bloodworm), dragonfly (naiad), hoverfly, horsefly, soldier fly, honeydew, caddisfly;
small mollusks – balls, mussels, shutters, coils, lithoglyphs, zebra mussels;
worms, tubifex, beetles, leeches, water scorpions, bedbugs, paddlefish, smoothies, etc.

During the season of mass emergence of insects, the fish changes its habits, rises to the very surface, turns over on its back and greedily collects droplets, midges, and butterflies that have fallen into the water.

Where is sterlet found in Russia

The original range of the species is the regions of the Russian Federation belonging to Eastern Europe And Western Siberia, including the Yenisei waters. But thanks to increased acclimatization by humans, the sterlet fish now inhabits many rivers in the basins of the Azov, Caspian, Black, Kara, Baltic, Barents and White seas. It is found in the Urals, Ob, Irtysh, Volga, Don, Klyazma, Kama, Vyatka, Dnieper, Dniester, Northern Dvina, Kamchatka, Angara.

«>

Attempts are regularly made to introduce the taxon into Lakes Ladoga and Onega, Amur, Pechora, Neman and other “free rivers”. But due to the climate and food supply, sterlet does not take root there well and often cannot reproduce on its own.

Related species

Despite the fairly large diversity of representatives of the family (dozens of types of sturgeon, stellate sturgeon, thorn, kaluga), all species are biologically very close and allow the formation of unique hybrids.

In 1952, a bester was bred in the USSR, whose name consists of the first syllables of the name of the “parents” - the largest generic taxon of Beluga (Huso huso) and the smallest - Sterlet.

This fish is characterized by tolerance to salt water (up to 18%) and a sharp contrast between the gray-brown or brown back and light belly. The original hybrid incorporated the accelerated growth of beluga and the rapid maturation of sterlet. The maximum weight of a bester reaches 28-30 kg with a body length of 170-180 cm. But these figures can be doubled subject to further crossing with the pure form of Huso huso - the beluga bester. In the basins of the Irtysh, Ob, Yenisei, Angara, Sayano-Shushenskoye and Krasnoyarsk reservoirs, a special subspecies of sturgeon lives - the Siberian sterlet (Acipenser ruthenus marsiglii). This taxon differs from the basic form by late maturation, lighter color and the ability to gain weight over 20 kg.

«>

Reproduction

The timing of sterlet spawning depends on geographical features and the rate of heating of water to a temperature of +10-15°C. IN different regions In Russia this is an impressive time period from April to June inclusive. As spawning grounds, the fish chooses deep-water flowing areas (7-20 meters) with a hard bottom substrate (stone, pebbles, snags), where it lays 25-150 thousand black eggs with a diameter of 2-3 mm. Thanks to a special adhesive coating, the masonry is securely attached to any surface and is not carried away by the current.

The incubation period of the larvae is 6-10 days. After hatching, they feed on the reserves of the yolk sac for another 1-2 weeks. Once the fry swims, they form schools and start feeding intensively on zooplankton and small benthic organisms. The young grow quite quickly; by the beginning of the cold season, the fingerlings reach 18-20 cm in length, and by the end of the second year of life - 25-30 cm. Young sexually mature females, 7-10 years old, spawn every year. As they grow older, the spawning schedule changes dramatically and usually amounts to one spawning trip every 2-4 years. Such biological pauses often harm the fish; many females manage to become too fat and lose their ability to reproduce.

Artificial breeding and cultivation

Sterlet aquaculture is widely developed in special cage farms, which consist of a number of pools or are located in open and enclosed reservoirs. The main condition for successful sturgeon keeping is good aeration, which allows you to saturate the water with oxygen to a level of 5 mg/l or more. It is necessary to maintain the optimal temperature regime of the environment +18-24°C, since in very cool water bodies (below +1-2°C) fish begin to die en masse.

In advanced cage farms, special equipment is used, which allows not only to settle, enrich with oxygen, disinfect and, if necessary, heat water, but also to organize its mechanical and biological treatment for reuse and cost reduction. The greatest difficulties when artificial breeding sterlet is associated with accustoming fish to feeding on compound feed. At proper organization process, in just 9-10 months you can “translate” a tiny fry weighing 5-7 g into a sought-after product category with a net weight of 400-500 g.

Catching sterlet

Innate unpretentiousness allows the species to successfully settle not only in rivers, but also in clean and deep flowing lakes, reservoirs and even large ponds with a hard, sandy or moderately silted bottom.

The new tackle for catching sterlet is a donka (0.3-0.35 mm), equipped with removable leashes 20-30 cm, medium hooks with a long shank and a streamlined sinker weighing 30-80 g. Large worms (crawl, dung worm) are used as bait , earthen, meadow, iron ore), shellfish or crayfish meat, piece of fish, dragonfly or butterfly, whitebait.

Before going to the river to catch sterlet, you will have to purchase a one-time license, which is valid for two days and allows you to fish from 6 am to 11 pm, excluding night time. The document states that the maximum permissible catch is 10 specimens with a length of at least 30 cm and a weight of 250 g. As fishing gear, you can use hooks (up to 5 pieces) or set nets (up to 2 pieces). It is also possible to purchase a monthly license, which gives the right to catch 100 sturgeon specimens.

The nutritional value

Sterlet fish is distinguished by a pleasant sweetish taste, complete absence of bonyness and culinary versatility, which allows the use of many different cooking techniques. Fish is used to make fish soup, balyk, aspic, shish kebab, grilled fish, pie filling, and solyanka. Sterlet meat lends itself well to salting, smoking, boiling, baking, frying, and steaming. Caviar, which is often dark gray in color, but can also be a rich black hue, is famous for its excellent gastronomic qualities.

The average calorie content of sterlet is 88-90 kcal per 100 g, which allows it to be classified as a dietary product. Regular consumption of fish helps normalize metabolism, prevent vascular diseases, reduce the risk of atherosclerosis and improve mood due to the significant inclusion of serotonin.
Sterlet also contains a number of other substances beneficial to the body:

vitamins of group B, PP, D, E, A;
fluorine, chromium, zinc;
sulfur, molybdenum, nickel;
calcium, iodine, selenium;
polyunsaturated fatty acids (Omega-3 and Omega-6);
easily digestible proteins.

Sterlet dishes destroy bad cholesterol, strengthen bones and joints, prevent the development of cancer, and improve the condition of nails, skin and hair.

How to cook a whole sturgeon or sterlet
SO THAT THE FISH IS PERFECT

How to cook a whole sturgeon or sterlet

Sturgeon is a white delicious meat that allows you to treat it as you please: it is good to smoke, salt, fry, boil and bake. But besides these advantages, the sturgeon has one more thing - an amazing primitive appearance, which is no less striking than its tender flesh: a long nose, mustache, strange spines and bugs. That is why sturgeon, sterlet and other belugas have long graced both large and small feasts.

How to cook a whole sturgeon or sterlet so that the fish does New Year's table as festive as possible, we learned from two chefs who do this very often.

The chef of the St. Daniel Monastery, Oleg Olkhov, and the chef of the Volna restaurant, Alexander Popov, tell the story.

Oleg Olkhov, chef of the St. Danilov Monastery:

“If you come to a large chain store and see that sturgeon is sold there, then know that it can be either sturgeon, sterlet or bester - a cross between beluga and sterlet. But these are all one sturgeon family. All these fish have the same structure - and they are also processed in the same way. Only the sterlet is smaller than the sturgeon; the average adult weighs on average up to 2.5 kilograms and reaches 60 centimeters in length. However, this is the kind of fish we need, no more: for a fish to fit in an average oven, it must weigh one and a half to two kilograms.

Both sturgeon and sterlet are covered on the outside with a layer of mucus, which is very difficult to remove - this is thick gray-black snot. If you try to simply wash away the mucus, you will not succeed. Therefore, it is best to first pour boiling water over the fish, and then walk over it with a sponge with an abrasive surface. However, there are people who like to cook sterlet fish soup with mucus and believe that it gives the main flavor to the soup.

Most often, sturgeon and sterlet are sold gutted, because, of course, if it is a mature fish, it may contain black caviar and no one will want to part with it for the price of the fish. If the fish is not gutted, it’s okay: gutting sturgeon is easy, everything is the same as with any other fish.

The viziga is removed as follows: a longitudinal incision about five centimeters long is made on the side of the gutted belly. The main thing is to pick up the vizig in this section (it is immediately visible: a white cartilaginous tourniquet) and pull out a small segment of it. Pierce the vizig with a fork, pick it up and pull it out of the chord, like a worm, very carefully, smoothly and slowly.

Then the belly of the fish will need to be cleaned of films and amber-colored fatty layers. Some fans add this fat, say, to the ear, but not everyone likes the rather pungent taste and smell of sturgeon fat.

It will not be possible to open the gills: the sturgeon has a very hard skull - and they are located like a shark. But it only seems that it is difficult to remove them; in fact, everything is simple: cut and pull out.

The surface of the sturgeon is not covered with scales, but with bone growths called bugs. These bugs are something like an exoskeleton, because the sturgeon also has no bones: only a notochord inside and five rows of bone growths-bugs outside. The bugs follow each other without touching: one chain goes along the ridge and two on the sides near the belly. In cross section they look like five pointed star. In addition to the five rows of bugs, the sturgeon’s skin also contains small bone growths: if you touch the fish from above, it seems as if you are rubbing sandpaper. What to do with these bugs? If it is a large sturgeon, then they need to be cut off. And if it is a small sterlet, you need to pour boiling water over it and scrape off the bugs with a knife, they easily bounce off. But you need to be careful with the knife: do not leave cuts on the skin, because it can then peel off unsightly.

We cleaned off the mucus, removed the gills and vizig, cut off or washed off the bugs: this completed the preparation of the fish. Next, dry the sturgeon with a paper or cloth towel. Then salt and pepper - outside and inside. Keep in mind: if you have a thick sturgeon, then even if you cover it with a thick layer of salt, it will still not be salted - you will have to first salt it in the solution for several days.

I’ll tell you about two ways to bake whole sturgeon or sterlet. First: just brush the fish with oil and bake until done. The second way is more interesting and elegant - when it is baked, poured with champagne or white wine.

They do it like this. Place sturgeon or sterlet in a deep tray. You can put onions, herbs and white roots - parsley, celery, parsnips - into the belly of the fish. Parsley root is preferable. Fennel goes especially well with sturgeon. Since we will not eat these roots and we only need them to give a certain flavor to the sturgeon and the broth in which it will be partially contained, you can add them by eye: one or two roots. But if you have celery root - and it is huge, then half is enough: just cut into large bars and put it in your belly. With fennel it’s a little different - you can put it inside and cover the outside of the sturgeon with it. After all this, the fish must be poured with a bottle of champagne or a bottle of dry white wine, so that it is one third or half covered with wine. There, in the wine, you can put onions or leeks, carrots, turnips, allspice and Bay leaf. Maybe a little fresh ginger. This mixture of wine, white roots, vegetables and herbs flavors the fish, and then you can use the remaining stock base to make a sauce. You won’t recognize the difference between champagne and just white wine in the taste of the fish, but based on champagne you can then make a champagne sauce, which really turns out more interesting than a sauce made from just dry white wine.

Place the sturgeon in an oven preheated to 170 degrees and baste with wine mixed with the released fish juice every 5-10 minutes. Sterlet should be baked for about 20 minutes, sturgeon is denser, it will take a little more time, maybe 25 minutes. I advise keeping the fish in the oven longer - after 20 minutes in the oven, it begins to boil and move off the frame. (Although this does not affect the taste.)

Sturgeon is good to serve with fresh or boiled vegetables, rice, or buckwheat porridge. Or you can top it with boiled crayfish, especially if you are going to serve the fish on a long elongated stainless steel dish. Once upon a time, sturgeon was sprinkled with black caviar on top.

The remaining broth can be evaporated, cream added to it by two-thirds, evaporated again until thickened - and that’s it, the sauce is ready. They can either be poured over the top of the fish or served separately.”

How to choose fish and not make a mistake

Sturgeon (beluga, sturgeon, stellate sturgeon, sterlet, etc.) are expensive fish, so sometimes they can “stale” on the counter. So it is best to buy live sterlet or small sturgeon. Or take the simpler route - buy frozen fish. But please note that at temperatures from 0° to -2°C, frozen fish must be sold within 24 hours.

Sevruga of all sturgeons has the most tender, least fatty (up to 11% fat content) and fibrous meat. Sturgeon, whose meat can be compared in taste to veal, is the second most “fat” (11-15% fat content). This is followed by sterlet with tender and aromatic meat(up to 31% fat content). And the beluga, the largest of the sturgeons, closes this honorable list - it contains up to 33% fat.

How to cook stellate sturgeon

The stellate sturgeon is distinguished from other sturgeon by its unusually long nose, which has the shape of a dagger and gives it a very unusual appearance. The fish is sold frozen, hot and cold smoked, and in the form of balyk. It is good to steam it. And as a side dish for steamed stellate sturgeon, we suggest serving mushroom fricassee or vegetables stewed in wine, broth or cream. Stellate sturgeon accepts fruit sauces. As an option - kiwi sauce prepared in a steam bath. Rub the kiwi through a sieve, freeing the pulp from the seeds, add a few drops of Tabasco and a little butter. Evaporate and mix thoroughly.

Sturgeon dishes

Sturgeon, or, as it is also called, “river pig,” according to many chefs, is good in almost any form. His big pieces or even the whole can be stewed with vegetables, used boiled in salads and cold soups, baked in the oven in foil, simmered in fish broth with dry white wine. The traditional Russian version - sturgeon is poached in a concentrated broth with wine vinegar and big amount herbs and spices, then kept for two days and served cold.

Stewed sturgeon is especially tasty with spicy vegetables, capers and pickles. Pieces of fish can be slightly marinated in lemon juice. Cut carrots, celery tubers, small champignons, pickles and pitted olives into small cubes. Boil muscat wine, such as Madeira, cucumber pickle and some water with bay leaf and chopped parsley. Rinse the fish and simmer in wine broth for 20-25 minutes. Then remove the sturgeon and keep warm. Stew carrots and celery in butter, add olives, cucumbers, mushrooms, mix everything and simmer a little more. Strain the fish broth through a sieve, add capers and cook for 5 minutes. Mash a piece of butter in flour, combine with the broth and, stirring, cook until thickened. Pour the resulting sauce over the fish and serve with spicy vegetables.

Portioned pieces and fillets of sturgeon can be fried in a frying pan, grilled or in batter. The fillet can also be marinated and served cold - in this way we will pay tribute to Mediterranean traditions. To do this, the fish must be kept for a day in a mixture of white wine, 7% apple cider vinegar, coriander and white pepper, then rinse and cut into thin slices.

Sturgeon also makes excellent minced meat, which can be used for making cutlets and filling ravioli. Add sturgeon chopped in a blender minced chicken, cream, chopped parsley root and some torn Chinese lettuce.

Fennel, ginger, capers, garlic, marjoram, orange zest, parsley, lemon and pepper are suitable seasonings for sturgeon.

What to cook from sterlet

According to chefs, sterlet is best suited for aspic, fish soup, as a filling for kulebyak and pies, it can be baked and spit-roasted. At the same time, if you need sterlet in the form of fillets, then after cutting it should be frozen - this makes it easier to work with. And the skin is easier to remove, and the bones are more convenient to remove.

For a variation on the fish soup theme, you need to remove the skin from the fish. Boil the sterlet over low heat, fry the carrots and onions until dark golden brown, remove the seeds from the blanched tomato and add to the fish along with other vegetables. Roots are also appropriate in this soup - celery, for example. At the very end, you can add 50 g of vodka and red hot pepper to 3 liters of fish soup.

Keep in mind that sterlet meat is very tender, so a good dish can only be prepared from live or chilled fish; frozen fish is incomparably worse in taste. By the way, there is a hybrid of sterlet and beluga - bester. This fish is bred in ponds and is sold only fresh.

Balyk and beluga cutlets

Beluga meat makes the best balyki and excellent cutlets; in addition, it can be stewed and served with a sauce of mushrooms, olives, lemon and capers. Beluga meat is somewhat rough in taste compared to the meat of other sturgeons, but beluga caviar is the highest quality and most expensive.

You can make the following sauce from it: 4 tbsp. l. concentrated fish broth, 1 tsp. blanched and seeded tomato, cut into small cubes, mix 10 g of grated butter in a heat-resistant bowl and heat without bringing to a boil. The mass should become homogeneous. At the very end add 1 tsp. caviar, stir and remove from heat.

Break up and have no regrets

So, despite the fact that all of the above fish belong to the same family, each species requires its own approach and a decent environment. But still there is general rules working with sturgeon. These are the cutting rules. And further. The added beauty of all sturgeon is that the fish is 100% usable. The bone skeleton, cartilage and head are used for making broth and jellies, vizigu is used as a component of pickles and hodgepodges, for filling pies, kulebyak and pies, and liver and milk are used for pates.

Keep in mind that milk is a perishable product, so it should only be used on very fresh fish.

After thawing - if necessary - you should first separate the head with pectoral fins. Then the dorsal bugs (cartilage), vizig (dorsal notochord) and tail are separated. To remove “bugs” there is one very simple but effective technique. It is recommended to sear the fish on the cooking surface of the stove. The “bug” should hiss—after that, removing it will not be difficult. This is followed by stratification: the fish is placed back up and cut from head to tail.

The resulting halves have their own culinary name - “links”. Then the entrails are removed, and the links, depending on the size of the fish and the cooking needs, are cut into pieces. Thus, a link of beluga, the largest fish, is usually cut into two or three parts lengthwise, and then crosswise into pieces 40-50 cm long. Many cooks recommend scalding the links. This process, firstly, facilitates the removal of bone plates, and secondly, the pieces prepared in this way will not be deformed during the main heat treatment.

Biological differences between sterlet and sturgeon

In addition to belonging to different classes, there are a number of biological characteristics of sturgeon and sterlet that help to understand the difference between these two representatives of the same genus.

1.Size of the individual. Most fish of the sturgeon family are impressive in size (up to 6 meters in length) and gain a lot of weight (more than 100 kilograms). Sterlet is an exception in this series. The length of an adult fish rarely exceeds 125 centimeters, and Weight Limit is 6 kilograms.

2.Shape and size of the head. You can distinguish a sturgeon by its large and wide head and short nose. The sterlet's head is small, and its nose is very long and pointed, with a mustache in the form of a fringe. Such differences can be seen even in photographs of these sturgeon representatives.

3.Color and body structure. Color sturgeon fish can be from light gray to black, and there is practically no difference in the color of sterlet and sturgeon. But the number of lateral bony scutes (bugs) that both sturgeon and sterlet have will help to accurately determine which class the individual belongs to. The sturgeon can have up to 70 bugs, while the sterlet has 10-15 fewer scutes.

Moreover, all sturgeons belong to one of the most ancient zoological branches, which is called cartilaginous. Their main difference from other known species of fish is the absence of a bony spine, the function of which is performed by a cartilaginous chord. Fry of any type of fish have a similar structure until their skeletal system becomes stronger.

Habitat and gastronomic properties

These are two classes of sturgeon fish that are similar in appearance, but significantly different in their habitat and feeding method. Sterlet prefers to lead a sedentary lifestyle in the bottom part of clean flowing water bodies, feeding on larvae, zooplankton and small fish. The sturgeon can migrate long distances; during the spawning season it goes to sea; its food is based on fish, aquatic worms, crustaceans and shrimp. That's why taste properties Sterlet and sturgeon meat have certain differences. A true gourmet can easily distinguish them by taste.

Gastronomic properties. The main taste differences between these representatives of the sturgeon family are that sterlet meat is very tender and quite fatty (up to 30% fat). Sturgeon has a denser and more fibrous meat structure, and its fat content exceeds 15%.
Caviar. The most valuable product, which is given by sterlet and sturgeon, is the caviar of the High Quality, and can be distinguished by size and color. Sterlet caviar is smaller, dark, very rich in color. Sturgeon caviar is much larger and has a greenish tint.

The difference between sterlet and sturgeon is quite noticeable, despite the fact that visually they have certain similarities. But at the same time, both representatives of sturgeon are considered not only a very expensive and delicious type of fish, but also a product that contains a large amount of substances and microelements useful for the human body.

intellifishing.ru

It has a typical appearance for the sturgeon family: a fusiform body with five rows of bony bugs, an elongated snout, a lower retractable mouth and a heterocercal (asymmetrical) caudal fin. The skull is cartilaginous; the head has well-developed integumentary ossifications.

On the snout below, in front of the mouth opening, there are 4 antennae. In sterlet they are fringed, which distinguishes it from other species of the sturgeon family. Another defining feature is the number of bugs in the lateral row. The sterlet has more than 50 of them. Based on the length of the rostrum (the front part of the head), long-snouted and blunt-snouted forms of sterlet are distinguished. The debate about whether these forms are independent groups or reflect morphological variability in a single population has been going on in the scientific literature for more than a hundred years.

Sexual dimorphism in sterlet is weakly expressed. The easiest way to determine the sex of fish is before spawning. During the breeding season, both males and females acquire a “nuptial plumage” in the form of a whitish coating on the head. In males, as a rule, the “nuptial plumage” is more pronounced. Sometimes it is so intense that the integumentary ossifications turn white not only on the head, but also on the entire body, and the fish looks covered with a pearly rash. Egged females can be quite easily distinguished by their swollen abdomen. The color of the back and sides of the sterlet is usually uniform, depending on the season, the color of the soil and the turbidity of the water. Gray-brown shades usually predominate. The pectoral fins are large with light edging. The color of the ventral side of the body is usually white or yellow, but sometimes there are individuals with a spotted belly color.

The sterlet, which lives east of the Ural Range, is classified as a special subspecies - the Siberian sterlet, Acipenser ruthenus marsiglii Brandt, 1833. Lifestyle in nature Sterlet is a bottom-dwelling schooling river fish. It can live in lakes and ponds, but never reproduces. There are known cases of sterlet being caught in the brackish water of the Caspian and Azov seas. Prefers in rivers deep places with a strong current. After river regulation, sterlet, like other rheophilic fish species, leaves the lake part of the formed reservoir and stays mainly outside the backwater zone, in areas that maintain the river regime. In autumn, sterlet lies at the bottom of the river, in holes, and becomes covered with mucus. In winter, the sterlet does not eat anything and by spring it loses weight. During the rest of the year, sterlet food consists of aquatic insect larvae: midges, bell mosquitoes, and caddis flies. During the mass flight of mayflies, she feeds only on them for several days. In this case, the sterlet rises to the surface of the water and floats belly up, collecting fallen insects from the surface. Crustaceans and molluscs play a lesser role in its diet. On occasion, a large sterlet can grab an unwary fish. Sterlet is a big fan of caviar, and is considered an undesirable guest on the spawning grounds of migratory sturgeon species.

The average weight of sterlet is 1.5-3 kg. Having reached this weight, she practically stops growing. However, there are outstanding specimens whose sizes significantly exceed the average. Sterlet weighing 6-8 kg, although rare, is still not unique phenomenon. Ancient literature mentions the capture of 16-20 kg fish. The lifespan of a sterlet is about 30 years.

Sturgeons quite often hybridize into natural conditions. Hybrids are of theoretical interest and as objects of commercial cultivation. It is believed that hybrids between low-chromosomal species (sterlet, stellate sturgeon, thorn, beluga) and between multi-chromosomal species (Russian, Siberian, Persian, Adriatic sturgeon, Kaluga) species are fertile, and hybrids between low- and multi-chromosomal species are sterile. The introduction of hybrids into water bodies where pure sturgeon species live and breed is undesirable, since as a result of crossings, pure sturgeon lines may be lost. Reproduction The age of sexual maturation of the sterlet is greatly extended. The first sexually mature individuals begin to appear at 3-5 years of age. Males mature slightly earlier than females. Sterlet breeds in the spring, usually during high water. Experiments at a fish hatchery showed that sterlet eggs develop without disturbances at water temperatures from 6 to 20 °C. A similar range of spawning temperatures (8–20 °C) is observed in natural conditions, however, the greatest intensity of reproduction occurs at 10-15 °C. Spawning grounds can be channel or flood, but always with fast current. The soil on them can be pebbly, sandy-rocky or gristly. At spawning sites, males usually predominate over females. Females spawn eggs at once, over several hours. However, due to the approach of new fish general period Reproduction can last more than a month. This allows sterlet to use the same spawning grounds up to 6-7 times per season. Sterlet caviar is sticky and attaches quite firmly to pebbles, stones and other underwater objects. The duration of embryonic development, depending on temperature conditions, is 4-10 days.

Males typically spawn annually. Females can skip a year or more. The absolute fecundity of sterlet, depending on the size of the spawners, varies widely (from 3 to 140 thousand or more eggs), the relative fecundity is less variable and is about 20-30 thousand eggs per kilogram of fish weight. One gram of flowing sterlet caviar contains about 120 eggs. No one has ever succeeded in breeding sterlet in an aquarium. Even if the farmed fish collects eggs, it will be impossible to obtain them without organizing the cooling of the fish (artificial wintering) and hormonal stimulation. The same can be said about the reproduction of sterlet in various kinds of decorative reservoirs in the open air, which have become widespread in last years.

Sterlet inhabits the rivers of the Black, Azov, Caspian, White and Kara seas. The eastern border of distribution is the Yenisei River. Sterlet has long attracted the attention of specialists as an object of acclimatization. According to literary sources, it was transplanted to the Neva as early as 1763. There is information about numerous sterlet transplants in the 19th century within Russia and exported abroad. Sterlet has been successfully acclimatized in the Onega rivers (basin White Sea), Pechore (swimming pool Barents Sea) and Shuya (Lake Onega basin). Attempts to introduce sterlet into the Western Dvina and Amur were less successful. In recent years, sterlet has been spreading in large numbers into the Kuban River basin.

Environmental certificate.

Sterlet is very sensitive to lack of oxygen. When the oxygen content in water drops to 3.5 mg/l, the sterlet leaves the wintering pits and migrates in large numbers to places with a more favorable oxygen regime. Mature females suffer from death the worst. Sterlet is quite sensitive to water quality. In polluted rivers, its reserves are in a depressed state. Conversely, if the water becomes cleaner, this immediately leads to an increase in numbers, which was noted, in particular, in the Kama basin after the reduction of industrial production and harmful discharges in the 1990s. Some populations of sterlet are listed in the regional “Red Books” and in the “Red Book of Russia”. The species is included in the IUCN Red List.

The most common wish expressed in restaurants when ordering celebrations is “that it be rich!” And if sturgeon, stellate sturgeon or sterlet are served on the table in this case, all expectations will be fully justified. However, there are a number of nuances in the preparation of this delicious fish.

How to choose fish and not make a mistake

Sturgeon (beluga, sturgeon, stellate sturgeon, sterlet, etc.) are expensive fish, so sometimes they can get stuck on the counter. So it is best to buy live sterlet or small sturgeon. Or take the simpler route - buy frozen fish. But please note that at temperatures from 0° to -2°C, frozen fish must be sold within 24 hours.

Sevruga of all sturgeons has the most tender, least fatty (up to 11% fat content) and fibrous meat. Sturgeon, whose meat can be compared in taste to veal, is the second most “fat” (11-15% fat content). This is followed by sterlet with tender and aromatic meat (up to 31% fat). And the beluga, the largest of the sturgeons, closes this honorable list - it contains up to 33% fat.

How to cook stellate sturgeon

Sturgeon dishes

Sturgeon, or, as it is also called, “river pig,” according to many chefs, is good in almost any form. It can be stewed in large pieces or even whole with vegetables, used boiled in salads and cold soups, baked in the oven in foil, or simmered in fish broth with dry white wine. The traditional Russian version - sturgeon is poached in a concentrated broth with wine vinegar and a large amount of herbs and spices, then kept for two days and served cold.

Stewed sturgeon is especially tasty with spicy vegetables, capers and pickles. Pieces of fish can be marinated a little in lemon juice. Cut carrots, celery tubers, small champignons, pickles and pitted olives into small cubes. Boil muscat wine, such as Madeira, cucumber pickle and some water with bay leaf and chopped parsley. Rinse the fish and simmer in wine broth for 20-25 minutes. Then remove the sturgeon and keep warm. Stew carrots and celery in butter, add olives, cucumbers, mushrooms, mix everything and simmer a little more. Strain the fish broth through a sieve, add capers and cook for 5 minutes. Mash a piece of butter in flour, combine with the broth and, stirring, cook until thickened. Pour the resulting sauce over the fish and serve with spicy vegetables.

Sturgeon also makes excellent minced meat, which can be used for making cutlets and filling ravioli. Add minced chicken, cream, chopped parsley root and a little torn Chinese lettuce to the sturgeon chopped in a blender.

Fennel, ginger, capers, garlic, marjoram, orange zest, parsley, lemon and pepper are suitable seasonings for sturgeon.

What to cook from sterlet

Balyk and beluga cutlets

Break up and have no regrets

So, despite the fact that all of the above fish belong to the same family, each species requires its own approach and a decent environment. But there are still general rules for working with sturgeon. These are the cutting rules. And further. The added beauty of all sturgeon is that the fish is 100% usable. The bone skeleton, cartilage and head are used for making broth and jellies, the vizigu is used as a component of pickles and hodgepodges, for filling pies, kulebyak and pies, and the liver and milk are used for pates.

Keep in mind that milk is a perishable product, so it should only be used on very fresh fish.

After thawing - if necessary - you should first separate the head with pectoral fins. Then the dorsal bugs (cartilage), vizig (dorsal notochord) and tail are separated. To remove "bugs" there is one very simple but effective technique. It is recommended to sear the fish on the cooking surface of the stove. The "bug" should hiss - after this, removing it will not be difficult. This is followed by stratification: the fish is placed back up and cut from head to tail.

Sturgeon and sterlet - the differences between these fish are insignificant, since they belong to the large sturgeon family, it includes 19 species, which includes the favorite of all gourmets - the sterlet. In Rus', these fish were considered royal, and this delicacy was a rather private treat at any feast. Under Peter the Great, sterlet breeding was established in Peterhof. They have not lost demand in modern world. These majestic, sought-after fish will grace any table. They have certain differences.

How do sturgeon and sterlet differ in appearance? Differences in magnitude are the first main criterion. Sterlet is considered the smallest in this family. In average individuals, the length can be up to sixty centimeters. They weigh from one to two kilograms. Male sterlet matures early. They go to spawn at about five years old, and females a little later: at seven or eight years old. The value of this commercial fish is undeniable. It can be bred in ponds and lakes. The record weight reaches 16 kg. Sturgeons are usually distinguished by the fact that they are larger and can weigh up to 100 kilograms, their length is about 5 meters.

In addition to length and weight, a number of characteristics of these two breeds are given below:

The sterlet's head has a narrower shape and a long, thin nose. In addition, she has a mustache in the form of a fringe.
A characteristic feature of sturgeon is the presence of scutes instead of scales, which differ in number. On the back of the sterlet there are spines that come out of the bony scutes, there are 70 of them in total. The sturgeon has 58 of them.
Before spawning, sturgeon live in the sea, and only during the period when it is necessary to take care of the offspring, the fish go out into fresh waters - these are migratory fish. But sterlet is characterized by sedentism, unlike sturgeon.
Sturgeon has a dry taste, and the fat content of sterlet is slightly higher, it is 30% versus fifteen for sturgeon. The delicate and delicate taste of sterlet was appreciated by all gourmets.
These two subspecies differ even in their caviar. Due to the small size of the sterlet, the caviar in it is much less than that of the sturgeon. Its size is almost like beads and the color is more saturated.

So, we know the main differences between the two fish: all zoological reference books almost unanimously state that sturgeon is a genus of fish within the sturgeon family. The sterlet is included in this subgroup. Characteristic signs: a narrow head and a long pointed nose, the presence of fringed antennae and a large number of spines on the back - these are a number of main differences. The weight and dimensions are significantly smaller than those of other sturgeons. In addition, the sturgeon is more mobile than the sterlet. She is a homebody and leads a sedentary lifestyle and does not wander from freshwater to sea. Sterlet has fatty meat and a delicate taste.

Sturgeon fish dishes will decorate any table. The most valuable sterlet dish is rich fish soup and aspic. Sturgeon or sterlet, whichever you prefer, choose for yourself. Both of these options can decorate any table.

The most famous types of sturgeon fish are:

stellate sturgeon;
Kaluga;
beluga;
Russian sturgeon;
sterlet.

Among the record holders of this family there were specimens about three meters long and weighing about two centners. The largest among the sisters is the beluga. Unique specimens are known whose length reaches four meters and weighs one ton. Beluga can be considered one of the most large fish on the planet.

Sturgeons feed mainly on animal food. These are worms, mollusks, insects. They do not disdain more small fish. Thus, this family can be classified as predators.

Sturgeon, unlike sterlet, are characterized by late puberty. In terms of life expectancy, the beluga can be called an old-timer, it lives about a hundred years, the sturgeon is a little less, about fifty years, for the stellate sturgeon this figure is thirty years.

Once upon a time sturgeon species V large quantities lived in the waters of the Volga and other rivers of Russia. Now the modern environmental situation threatens the existence of many valuable fish species. Sturgeon are no exception. Some species are on the verge of extinction, so the state is strengthening measures to combat poaching.

Beluga and kaluga are considered the largest of their freshwater relatives. These migratory fish live for a very long time, sometimes the age of some centenarians reaches one hundred years.

The following subspecies are hybrid forms:

beluga and sterlet (bester);
sturgeon and beluga;
beluga and thorn;
sturgeon and beluga.

These hybrids are mainly inhabitants Sea of Azov, and sometimes found in some reservoirs.

Beluga flesh is a little coarser, but very suitable for making balyk. The best black caviar comes from this representative.

The hybrid obtained by crossing beluga and sterlet is called bester. This species is in great consumer demand due to its dietary properties. It is also a delicacy because it attracts those who want to try an extremely amazing-tasting product due to its visual appeal and aesthetics. The taste of caviar is in no way inferior to beluga caviar.

Bester was bred by Professor Nikolyukin more than half a century ago. The subspecies is the most successful specimen. It is unpretentious and can be kept in any conditions, even in not entirely favorable ones.

Sterlet fish is a type of sturgeon. It has its own characteristics and differences from others. It is considered a delicacy and has exquisite taste.

Sterlet differs from other varieties of sturgeon appearance. The length of an adult individual is on average from 40 to 60 centimeters. Weight up to 2 kilograms, but there are also large specimens up to 6-7 kilograms. Character traits:

fusiform body
long narrow nose,
the lower part of the mouth is extended,
lower lip bifid,
the mustache is long and fringed,
a large number of side shields (50-70 pieces).

Individuals of this species with a sharp or blunt snout are rarely found. Instead of a scaly covering, the sterlet has bony scutes. They cover the body of the fish in five rows: one along the back, two on the sides and two on the edges of the belly. The arrangement of the scutes is longitudinal. The rest of the cover is bare or with small scutes of various shapes. The head is also covered with bony scutes.

Sturgeon varieties of sterlet can be different in color, it all depends on their habitat. Usually these are shades of gray, brown, yellowish. The fins and back are darker than the ventral part.

The age of maturation for males is 4-5 years of age. Females - for 6-7 years. The weight of the sterlet at this moment is about 3 kilograms. There is a variety of Siberian sterlet in which sexual maturation occurs 1-2 years later than the usual European species.

Photo 1. Beauty and elegance!

Habitats and behavior

Sterlet river fish. Hides in deep places almost at the bottom. Does not live in shallow rivers. It can swim into shallow waters only in search of food. For the same purpose, it swims to the surface in the evenings or at night. Known for its "candles" - when it jumps out of the water to catch insects in its mouth. Sterlet is found in swimming pools:

Volga,
Yenisei,
Kama,
Danube,
Ural,
Lake Ladoga,
Lake Onega.

Attention! The fish lives where there is a sandy bottom and especially loves red river sand. It is also found in places with a cartilaginous bottom.

The sterlet chooses fast-flowing, cold and clean rivers; it also lives in clean lakes. Avoids slow, silty bodies of water. He likes to “crawl” along the bottom, moving at a short distance from it (10-15 centimeters).

In winter, sterlet lies in the deepest places at 15-20 meters. Large groups of fish hide in bottom holes and remain there almost motionless all winter. The fish chooses such shelters in the lower reaches of rivers; it is almost never found in the upper parts of reservoirs during the cold season.

This species is characterized by a gregarious lifestyle. From hibernation schools come out after the river opens up and the water remains. The schools are large, the younger the fish, the more numerous the school of fish.

When fishing with nets, they are installed almost along the bottom. The leashes are attached no higher than 30 centimeters from the bottom, sometimes they are lowered directly onto it. In places with fast currents, nets with checkers are used. If the bottom is rocky, then the hooks are raised, otherwise they may be damaged by the stones.

The best time for fishing for sterlet is from late spring to early autumn. Active biting time is night. In rare cases, you can catch it during the day, and even in winter. It is better to go fishing where the bottom is sandy and gristly.

Important! Sterlet fishing during the period after spawning (late May - early June) is the most successful. At this time, she fattens up and is caught at any time of the day. Fishing for sterlet at a later time is possible only after dark and before dawn.

The fish does not feel pain and does not offer much resistance when hooked. Therefore, you can use a cheap rod and reel. She almost never gets off the hook. The sterlet bites briefly and confidently. She is tenacious and can remain without water for a long time. In autumn, it can lie in the grass from night until morning and not die.

Advice! When removing a fish, it is important to remember its scutes. They hurt easily. Because of them, you should not choose a long and thin leash, as it may get tangled or break on its thorns.

Almost all regions have the same rules, subject to which sterlet fishing is permitted:

10 individuals in 2 days according to the license.
You cannot catch fish weighing less than 250 grams and less than 31 centimeters in length.
You can use five hooks (5 hooks each).
It is allowed to catch sterlet with two or one bottom net (up to 25 centimeters).

It is better to think about a license in advance, long before the start of the season, the average period of which is from mid-July to the first half of September.

A variety of sterlet - bester

Bester – sterlet crossed. The species was bred artificially in 1952 in a Saratov nursery. Bred for trading purposes. The main quality of a hybrid is the combination rapid growth beluga and early puberty sterlet.

External features:

Varieties of color: from light gray to black, from light brown to dark brown with a yellow tint.
The intermediate shape of the mouth is transverse from the sterlet, and semilunar from the beluga.
Bone bugs are arranged in 5 rows.
The snout is rounded.

Photo 3. Bester in person.

Bester is fertile - up to 300 thousand eggs. Unlike sterlet, it is less capricious to the salinity of water. Can live in water with a salt content of up to 18%. Has two related species:

Sterling bester,
Beluga bester.

The beluga bester reaches a weight of up to 63 kilograms and a length of up to 230 centimeters. Its spawning can consist of up to 500 thousand eggs. The sterlet bester grows to a maximum height of 110 centimeters and 10 kilograms. Lays up to 100 thousand eggs. The sterlet species matures at the same age as the common sterlet. Beluga is 5-7 years later.

Bester is bred exclusively in artificial conditions. Like other types of sturgeon, it is considered a delicacy and has a delicate, special taste.