In Ancient Russia the economical hostesses put all parts of a sturgeon on use: head, tail, scales, etc., including to a vizig. It is a so-called chordate part of the ridge of large red or sturgeon breeds of fishes. The Viziga and dishes from it were enough commonplace in cookery of those times. Today you won't often meet in collections on cookery the recipe of dishes from a viziga. Business this troublesome, and not all on a pocket. So take this advice in order that it is correct to remove a viziga from a sturgeon.
Instruction
1. Prepare a sturgeon. If the fish who isn't cooled, and frozen, then it needs to be defrozen well. Thus, the viziga won't be shreded. Gut fish and drench with boiled water that scales were easier to be removed.
2. Decide for yourself that you want to prepare. Use a viziga of a sturgeon in different types: in dried, boiled, dried. But generally as a stuffing for pies, casseroles, coulibiacs.
3. Choose option of receiving a viziga. It is possible to remove a viziga from a spine of a sturgeon in two ways. After cutting of fish or before. As extraction of a viziga from a sturgeon demands certain efforts, entrust this business to the man.
4. If a sturgeon large, take a viziga after cutting of fish. Usually it is cut at first across on small parts. After that each its part is cut along a backbone, without cutting it, remove pulp. As the backbone large, a viziga is got from it, having hooked a finger from within. Thus you receive a viziga in the form of separate pieces
5. If the sturgeon not really large, then approaches the second way, faster and effective – removal of a viziga before cutting. At first cut off the head and make a pulp section along a spine of fish without injury of a backbone. Make an incision pulp around a spine of a sturgeon as if you wanted to cut off a tail. But at the same time without affecting the ridge. Further it is necessary to break with circular motions along an axis of the ridge a tail and it is careful, to slowly extend a viziga. If after all it broke, it is possible to continue its removal in the first way.
6. After all procedures the viziga is washed out and cleaned from the top soft layer as it is inedible. Before direct cooking of pie or coulibiac the viziga is usually displaced on small balls and dried up. In old times it was dried by several days on special wooden guards, and in our technological time this process can be accelerated by means of an oven. Dry it at a low temperature about four hours. Some furnaces are equipped with functions special for this purpose. Well, and the recipe of a dish chooses everyone from a viziga for itself.