Smoked Sturgeon Recipes

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SMOKED STURGEON



Smoked Sturgeon image

This is a dry cure approach to smoking fish, which I like a little better than the brine option: It seems to draw out excess moisture faster. The spices I use are what I like, but you can feel free to alter to your taste. Don't change the salt and sugar, though. If you can't use alcohol, skip that step and just dry the fish without the coating of booze. This method will work with any sort of fish you can cut into blocks: tuna, salmon, white seabass, big redfish or catfish, tilefish, swordfish, shark, marlin, albacore, etc.

Provided by Hank Shaw

Categories     Cured Meat

Time 3h15m

Number Of Ingredients 6

3 to 5 pounds sturgeon, (in large blocks)
1 cup kosher salt
1/4 cup sugar
1 teaspoon mace
1 tablespoon garlic powder
Brandy or whisky to coat salmon

Steps:

  • Trim the sturgeon of any fat or dark meat. Cut the pieces into regular blocks, like rectangles. Mix the salt, sugar and spices together, then coat the fish with it. Put into a covered, non-reactive container (plastic, ceramic, stainless steel) and set in the fridge to cure for as many hours as each block of sturgeon weighs, i.e., if you cut 1 pound blocks, they should be salted for only about 1 hour.
  • Remove the sturgeon from the cure and rinse. Pat dry with paper towels, then brush brandy or whisky all over the sturgeon. Set on a rack in the fridge uncovered until the next day.
  • Smoke over very low heat -- about 160°F -- until it's smoked the way you like it. I go for 4 hours.
  • Allow to cool fully before vacuum sealing and storing. It will keep for a week in the fridge or 6 months in the freezer if it has been vacuum sealed.

Nutrition Facts : Calories 51 kcal, Carbohydrate 1 g, Protein 7 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 22 mg, Sodium 28 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SMOKED STURGEON CAKES



Smoked Sturgeon Cakes image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 12 to 16 servings

Number Of Ingredients 13

3 large baking potatoes
2 eggs
1 pound smoked sturgeon, sliced and torn into bits
4 tablespoons melted butter, unsalted
1/2 cup minced chives
1/4 cup chopped parsley (flat leaf)
Black pepper
1 cup Japanese bread crumbs (panko)
Canola oil, for frying
1 cup sour cream
1/4 cup minced chives
1 tablespoon dried sumakh
Sevruga caviar

Steps:

  • Preheat oven to 400 degrees F.
  • Bake the potatoes until tender, about 40 minutes. Let cool, then scoop out the flesh. Pass through a sieve or ricer. Mix with the eggs, fish, butter, chives, parsley, and pepper. Shape into small patties and dredge in the bread crumbs. Fry the sturgeon cakes in batches, 3 minutes on each side, until browned. They may be held in a 300 degree F oven.
  • For the Garnish: Mix the sour cream and chives together. Serve a dollop on the side of the fish cakes, sprinkled with sumakh and topped with sevruga.

STURGEON BRINE



STURGEON BRINE image

Categories     Sauce     Fish     Appetizer     Marinate     Fourth of July     Healthy

Yield 6 12 filets

Number Of Ingredients 11

1 cup firmly packed brown sugar
3 tablespoons salt
1 tablespoon minced fresh ginger
3 bay leaves
1 teaspoon crushed allspice
1/2 cup mixed color whole peppercorns
1 cup apple and 2 small cherry wood logs or medium branches
1 tablespoon honey
In a 1 to 1.5 quart pan, bring 1.5 cups of water, sugar, salt, ginger, bay leaves, and allspice to boiling over high heat. Stir until sugar dissolves completely. Let cool.
Soak wood chunks in warm water for about 1 hour.
Rinse fish fillet, pat dry, and lay flat with skin down in a rimmed pan about 12 by 15 inches. Pour brine over fish, cover pan tightly and chill for 24 hours. Occasionally spoon brine over fish.

Steps:

  • make sure to rinse fish and pat dry before brine

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