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Beluga: the beneficial properties of Beluga
Beluga is a very large sturgeon fish, currently listed in the IUCN Red list. It has a massive, cylindrical body of ash-gray color and a pointed, short nose. It lives in the Black, Azov and Caspian seas, while spawning in the rivers. It feeds on shellfish and crustaceans, as well as all kinds of fish: sprat, gobies, Hamsa, sturgeon fry, roach, walleye, carp, bream.
Beluga: the beneficial properties of Beluga
Has a fairly fatty meat, coarser than that of other fishes of sturgeon breeds.
The color of Beluga fat is white, sometimes with a greenish tinge. The largest amount of it accumulates in the testis, near the anal opening. As you move towards the head, the fat content decreases. In the back, the fattest part is the head, and the leanest (skinny) part is the tail stalk.
In former times, Beluga meat was smoked or dried (teshi, bokovinki), salted or deep-fried, baked or cooked (Beluga ear turns out to be amber in color, it tastes great!), canned, including in tomato, or frozen. In addition, Beluga was used for cooking shish kebabs and festive gourmet snacks.
Beluga milk was also used for food, but only in fresh form (you can't use it any other way!): it was used to make pate.
