Viziga

Viziga is the dorsal cartilage of sturgeon fish. The viziga is a dorsal notochord that runs along the cartilaginous spine of sturgeons.
Vizigu is obtained from fish that is used to prepare balyks or to an ambassador.
To do this, a longitudinal incision is made in the gutted fish in the middle of the spine, through which, picking up the chord with a finger, pull it out of the spine with a strong movement.

Vizigu is obtained from fish

The removed vizigu is immediately washed in clean water, changing it 2-3 times, and then dragged between the edge of the tub and the hand pressed against it to remove the central cartilaginous mass – “squeak”.
After that, the casing is cut lengthwise with a knife, washed thoroughly in water and hung to dry.

All actions with the vizig should be done quickly, since it is easily soaked in blood and acquires a brownish tint that does not disappear later, from which the quality of the product is greatly reduced.
In warm weather, the hung screech dries up within 3 days, in cold weather – a little longer.

The vizigu is stored in a dry, well-ventilated place.
A good quality vizig has a light fawn color with a pearlescent sheen, well dried.

It is usually used boiled, for making saltwort, minced fish, and as a filling for a pie.
Dorsal cartilage is also used in the preparation of some Russian sauces.

Vizigu is obtained from fish

Vizigu is obtained from fish

Vizigu is obtained from fish

Vizigu is obtained from fish Vizigu is obtained from fish

Vizigu is obtained from fish

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