Cold Smoked Sturgeon Caviar Style
Sturgeon fillets are treated with a fine curing mixture of curing salt, sugar and aromatic spices and slowly cold smoked. The spice selection is inspired by classic caviar accompaniments such as dill and lemon. The result is an elegant, deeply smoky delicacy fish.
Ingredients(for 1 kg)
Instructions
Cure preparation
15 minutesThoroughly mix all dry ingredients. Rub sturgeon fillets with the mixture on all sides, paying particular attention to the thick dorsal side. Vacuum seal and label.
Curing time
24-36 hoursCure vacuum-sealed sturgeon fillets at 2–4 °C in the refrigerator. Turn the bag after 12 hours to ensure even distribution of the brine.
Drying & pellicle
4-6 hoursRinse fillets, pat dry and dry on smoking racks at 12–15 °C. A visible, sticky, glossy pellicle must form – it is essential for good smoke adhesion.
Multi-stage cold smoking
24-48 hoursUse alder and oak wood dust. Smoke in 6-hour cycles with 2-hour ventilation breaks. Keep temperature strictly below 18 °C. Complete 3–6 smoking sessions in total for full flavor.
Aging
24 hoursWrap the finished smoked sturgeon in parchment paper and allow to mature in the refrigerator for 24 hours. This harmonizes the flavor and allows the smoke to penetrate deeper into the flesh.
Pro Tip
Sturgeon has very thick skin and firm flesh – the curing time is longer than for other fish. Ensure good air circulation during smoking to prevent moisture build-up.
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