Smoked Sturgeon Recipe

[Southpole]

I’ve been trying to find a good solid smoked sturgeon recipe on line but hesitant to try any of them. I don’t have a ton of it so it needs to be right the first time and trying to avoid trial and error. Anyone willing to share their recipe? Thanks!!

[NorseNW]

Definitely know what you mean by not wanting to do trial and error.  Several years back when we had a decent season I was able to do some trial and error.  I found this one to be pretty spot on.  My notes from the last run I did are on the bottom dated 2-20-2012.  I hope you find one that works for you!

Sturgeon candy brine

7 cups of water
1 cup kiko man soy sauce
4 cups brown sugar
1 tbl sp onion pwdr
1 tbl sp garlic pwdr
2 tsp all spice
20 whole cloves
2 teaspoons cinnamon
1/3 cup of non iodized salt

Mix all ingredients in a large container (stainless steel, plastic, or glass) set aside.

I usually cut the fish in three sections (tail,mid & forward) once I have my 3 sections I start making long horizontal strips, lets say 10-12 inches long- about ½ -1 inch wide and 3/8 inch thick. Keep them uniform.

Once you have all the meat in your brine, place something on the fish to keep it from floating to the top, I use coffee saucers or larger plates.

Leave the fish in the brine for 48 hours and stir every 12 hours.

Once your done brining, place on racks to dry for an 1.5 hours before smoking, I don’t rinse off the meat ( don’t jump the gun ) it doesn’t come out as well if you start smoking when it’s still wet.

2-20-12 = followed brine recipe (used ½ of all ingredients) did two racks of sturgeon as a test run.  Patted the chunks dry with a paper towel and then allowed them to tack up for about 4 hrs.  Smoked 1 hr @ 100 / 1 hr @ 150 / 1hr @ 175
Results = very good flavor and texture.  If it was a full batch would probably do 2 hrs @ 150 like the salmon smoke table.

[Southpole]

Thank you! I came across a recipe similar to this somewhere online. I’ll copy this one and try it in my next batch. No one responded to this thread until today so I had to pull the trigger on something. It was a dry rub with salt, sugar and mace. Let it set for an hour for every one pound, rinse off, glaze with whiskey, refrigerate over night then smoke. I only did a one pound chunk so if it went south it wouldn’t be a huge loss. I’ll let you know if it sucked. Thanks for sharing Norse.

[pianoman9701]

I've only ever grilled it, wrapped in prosciutto and served with mango salsa. Delightful...but not smoked.

[Southpole]

I've only ever grilled it, wrapped in prosciutto and served with mango salsa. Delightful...but not smoked.

That sounds amazing… gonna do that!

[Southpole]

So my smoked sturgeon turned out excellent! I was worried about it not getting enough brine time but it turned out perfect. Love the consistency of it, it’s like cutting into a tender chicken breast. Here’s the link I got it from.
https://honest-food.net/smoked-sturgeon-recipe/

[Southpole]

.

[NorseNW]

I would say you nailed it Southpole.  That looks amazing.  I'm adding that recipe to the list for the next go round!

[Southpole]

It’s a very basic flavor recipe, not wild one way or another, but just a nice simple recipe for cheese, crackers, wine, blah, blah, blah, lol. It’s solid.

[pianoman9701]

That looks incredible!

[Blacklab]

Well if it taste like it looks. You gotgood eats 🤑🤑🤑

[Angry Perch]

That's some Bon Appetit stuff right there! Wow that's pretty.

[Southpole]

Thanks! I wish I had some fancy lettuce to make a salad out of some of it. If you didn’t already know it was sturgeon you wouldn’t even know what it is, there’s zero fishyness to it. My next rainy day I’m going to can a little of it, heard that was really good too. But first I need to try and get another one!