Cold Smoked Sturgeon
Sturgeon is a premium food fish with firm, creamy flesh that is excellent for cold smoking. A strong dry cure draws out excess moisture, improving shelf life and texture. The result rivals smoked salmon in exclusivity but surpasses it in flavor.
Ingredients(for 1 kg)
Instructions
Dry Curing
24 hoursCombine all cure ingredients. Rub sturgeon fillet evenly on all sides, vacuum seal and cure at 4 °C in the refrigerator. Turn the bag every 8 hours.
Rinsing and Drying
4-5 hoursBriefly rinse fillet under cold water. Dry on a wire rack at 12-15 °C until a firm, slightly tacky pellicle has formed. This step is essential for good smoke adhesion.
Cold Smoking
12-16 hoursSmoke at 15-20 °C with beech and oak. Divide into two smoking phases of 6-8 hours each with an 8-hour break to avoid condensation and allow smoke to penetrate deeply.
Resting
24 hoursRest the smoked sturgeon uncovered on a rack in the refrigerator for 24 hours. This maturing step mellows the smoke flavor and greatly improves sliceability.
Pro Tip
Sturgeon has a high fat content – let it rest in the refrigerator for at least 24 hours after smoking so the smoke flavors distribute evenly.
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