A fish

Sterlet barbecue

Ingredients for making sterlet barbecue

  1. Sterlet 5 pcs. (preferably fresh fish)
  2. Lemon 1/2 pcs.
  3. Mayonnaise 100 gr.
  4. Onions 1 pc.
  5. Dill bunch
  6. Green onion bunch
  7. Salt to taste
  8. Pepper to taste
  9. Seasoning to taste
  • Main Ingredients
  • Serving 5 servings
  • World Cuisine


Kitchen Knife, Bowl, Barbecue, Skewers

Preparation of barbecue from sterlet:

Step 1: Prepare the sterlet.

First of all, we need to clean the fish and gut it. It is not necessary to clean the sterlet from the scales, as is done with river fish, despite the rather tough skin of the fish. The sterlet needs to cut off the growths on the skin (they are called "bugs"), which are located in a row on the sides and on the back. We cut off the "bugs" on the back with a knife, and clean the side ones like the scales of an ordinary fish - by dragging a knife over the skin from tail to head with a knife. Now you need to gut the sterlet. We make an incision along the abdomen along the entire body from head to tail and get the insides. The last nuance is to get a screech. Viziga is a white long vein located in the cartilage spine of the sterlet. In order to get it, you need to make an incision in the spine, put your finger or fork in there, pick up the screech (it looks like a white ribbon) and gently pull. Take out the screech carefully so as not to tear. It is necessary to remove the screech, as the fish cooked with it - inedible and even poisonous. After processing, sterlet is thoroughly washed under cold running water and wiped dry with a paper towel or napkin.

Step 2: Pickle the sterlet.

Wash onions and dill under cold water, scald with boiling water and chop finely. Onions are peeled and cut into rings or half rings. We put the prepared sterlet in a bowl, cover it with salt, pepper and any spices of your choice, add chopped onions, sprinkle with the juice of half a lemon and coat with mayonnaise. Stir the sterlet thoroughly so that the fish are coated with marinade on all sides. In addition, sprinkle sterlet with chopped green onions and dill. We put the pickled sterlet in the refrigerator on 40-60 minutes.

Step 3: Cook the kebab.

While the sterlet is pickling, put the brazier and start a fire, prepare the coals. We put pickled fish on skewers along the whole carcass and fry them over hot coals, gradually turning the sterlet from all sides for even browning. We check readiness with a fork: gently spread her fish meat on one of the pieces. Finished meat looks opaque and matte. If it is still glossy, let the fish fry for another couple of minutes. Average fish skewers prepare for 20-25 minutes. Try not to overexpose the kebab, otherwise the meat of the fish may become coarse.

Step 4: Serve the barbecue from the sterlet.

Remove the finished fish from skewers, put it on a serving dish and decorate with fresh vegetables. You can cut the fish into portions. Enjoy your meal!

Recipe Tips:

- - Instead of barbecue, sterlet can be cooked in the oven.

- - If you do not have greens for the marinade, you can do without it.

- - Instead of skewers, you can use a barbecue grill.

- - Before cooking, let the wood in the barbecue burn properly, otherwise you will burn the kebab.