This species of fish has been considered noble for centuries reserved for serving on Christmas Eve tables in noble or magnate homes. As a symbol of luxury, it was a real delicacy served only at important occasions. Nowadays, it is being talked about more and more. Bred in Poland, it constitutes an interesting proposition of healthy and ecological fish for everyday use, as well as for important celebrations. Sturgeon, because that is what we are talking about, is worth particularly interested in in the context of the upcoming Christmas Eve.
In the 16th and 17th centuries, sturgeon was one of the most important ingredients of Old Polish cuisine, that’s why various recipes for its preparation can be found in old cookbooks. Over time, this fish fell into oblivion as the sturgeon population dropped dramatically. Currently, thanks to breeding, there is more and more talk about the taste, nutritional value and versatility of this fish.
Sturgeon meat is light, firm and exceptionally tender. Subtle and slightly buttery, it is devoid of the typical fishy aroma. The feature that makes it superior to many other species, including the Christmas carp, is . The characteristic cartilage present is easy to remove and, after proper treatment, almost imperceptible.
Sturgeon is therefore a tasty and universal specimen that also has unique nutritional values. It is famous, among other things, for its high protein contentbecause it is approximately 18-20 g per 100 g of the product. Moreover, this fish rich in valuable omega-3 acids, B vitamins, as well as numerous minerals, including selenium, potassium and phosphorus.
The presence of sturgeon in the daily diet supports, among other things, heart health, the nervous system and the body’s immunity. Plus it’s a good one a proposition for people who care about their diet, as well as for children and seniorsas it is an easily digestible meal option.
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There are several species of sturgeon available on the market, which are perfect for Christmas Eve dinner. This is one of the most interesting propositions when it comes to… an alternative to . It fits perfectly into the character of the holidays, adding a note of elegance and sophistication.
Fish can be served in many versions. It can be steamed, stewed in jelly, baked or classic, i.e. fried in fat. The structure of sturgeon makes this after processing keeps its form and does not fall apart. Therefore, it delights on the holiday table and is tasty even for those who do not really like fish dishes.
Staying with the classicsit’s worth serving fried sturgeon on Christmas Eve, coated in egg and breadcrumbs. To do this, simply wash and gut the sturgeon thoroughly, and then cut it into wedges. It is best to put the marinated fish in the refrigerator for about an hour to absorb the spices.
After this time, mix the egg with milk, dip the sturgeon wedges in them, and then roll them in breadcrumbs. Fry the prepared fish in hot fat until golden on both sides. Remove excess fat from the fried fish using a paper towel and enjoy delicate fish on the Christmas Eve table.
