📝 About This Recipe
Sturgeon is often called the 'King of Fish,' prized not just for its caviar but for its dense, buttery, and steak-like flesh that transforms beautifully under the influence of smoke. This cold-smoking process preserves the delicate fats while infusing a deep, woody aroma, resulting in a texture reminiscent of silk and a flavor that is both oceanic and earthy. Perfect as a centerpiece for a high-end charcuterie board, this recipe honors the ancient traditions of Eastern European and Baltic preservation.
🥗 Ingredients
The Fish
- 2 pounds Fresh Sturgeon Fillet (skin-on, center-cut preferred for even thickness)
The Signature Dry Brine
- 1.5 cups Kosher Salt (do not use iodized salt)
- 1 cup Light Brown Sugar (packed)
- 2 tablespoons Black Peppercorns (coarsely cracked)
- 1 tablespoon Dried Juniper Berries (crushed to release oils)
- 4 pieces Dried Bay Leaves (crumbled)
- 1 tablespoon Lemon Zest (freshly grated)
- 1 teaspoon Pink Curing Salt #1 (optional, for preservation and color)
For Smoking and Finishing
- 2-3 cups Alder or Oak Wood Chips (soaked for 30 minutes if using a traditional smoker)
- 2 tablespoons High-Quality Vodka (for brushing the pellicle)
- 1 bunch Fresh Dill (for garnish)
👨🍳 Instructions
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1
Rinse the sturgeon fillets under cold water and pat them completely dry with paper towels. Trim any excess silver skin, but leave the skin on to help the fish hold its shape during the long smoking process.
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2
In a medium bowl, combine the kosher salt, brown sugar, cracked peppercorns, crushed juniper berries, crumbled bay leaves, lemon zest, and pink curing salt. Mix thoroughly until the aromatics are evenly distributed.
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3
In a non-reactive glass or plastic dish, spread one-third of the brine mixture. Place the sturgeon fillets skin-side down on the salt bed, then cover the top and sides of the fish with the remaining brine, ensuring no flesh is exposed.
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4
Cover the dish tightly with plastic wrap and refrigerate for 12 to 18 hours. The salt will draw out moisture, creating a liquid brine; this is essential for the firm texture of cold-smoked fish.
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5
Remove the fish from the brine and rinse thoroughly under cold running water to remove all salt crystals. Pat very dry with lint-free towels.
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6
Place the fish on a wire rack set over a baking sheet. Lightly brush the flesh with a thin layer of vodka. Place it back in the refrigerator, uncovered, for 12 hours (overnight). This develops the 'pellicle,' a tacky surface that allows the smoke to adhere properly.
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7
Prepare your cold smoker. The goal is to keep the internal temperature of the smoker below 80°F (26°C). If using a pellet grill or offset smoker, use a cold smoke generator or a 'smoke tube' filled with alder or oak pellets.
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8
Place the sturgeon fillets on the racks in the smoker. Ensure there is plenty of space around each piece for air and smoke circulation.
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9
Smoke the fish for 8 to 12 hours. The length depends on your preference for smoke intensity; 8 hours provides a delicate balance, while 12 hours offers a robust, traditional flavor.
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10
Monitor the temperature hourly. If the smoker gets too warm, place a pan of ice beneath the fish racks to keep the environment cool.
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11
Once smoking is complete, remove the fish. The exterior should be a beautiful golden-amber color. Wrap the fish tightly in parchment paper and let it rest in the refrigerator for at least 24 hours before slicing. This allows the smoke flavors to mellow and penetrate to the center.
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12
To serve, use a very sharp carving knife to cut paper-thin translucent slices against the grain, discarding the tough skin as you go.
💡 Chef's Tips
Use a 'cold smoke maze' or tube if your smoker doesn't have a cold-smoke setting; it generates smoke without heat. Always use a non-reactive container (glass or ceramic) for curing to avoid a metallic aftertaste. If the fish feels too salty after rinsing, soak it in fresh cold water for 30 minutes before drying. Don't skip the drying phase; the pellicle is the secret to a professional-looking, evenly smoked finish. Sturgeon is very fatty; if you see beads of oil on the surface during smoking, your temperature is too high.
🍽️ Serving Suggestions
Serve on toasted rye bread points with a dollop of crème fraîche and fresh dill. Pair with a glass of chilled, dry Polish vodka or a crisp, mineral-heavy Riesling. Accompany with pickled red onions and capers to cut through the rich, fatty texture of the fish. Incorporate into a luxury brunch spread alongside soft-scrambled eggs and chives. Arrange on a slate board with lemon wedges and a side of whipped horseradish cream.