Description
Want to create a delicious smoked sturgeon at home? This recipe blends time-tested smoking techniques with the perfect mix of seasonings that enhance sturgeon’s natural flavors. The method works great whether you’re new to smoking or have years of experience.
The sturgeon transforms over two days into a tender, flavorful dish with a beautiful golden exterior and juicy interior. A straightforward cure and careful low-temperature smoking results in perfectly smoked sturgeon that keeps its signature buttery texture.
Ingredients
- 1 pound sturgeon filet, bloodline and excess fat removed
- 1 cup kosher salt
- 1 cup brown sugar
- 1 tablespoon garlic powder
- ¼ cup whiskey
- Wood chips (alder, fruit woods, or oak) to smoke
Instructions
- Day 1 – Preparation and Curing
- Mix salt, sugar, and garlic powder in a bowl
- Clean the sturgeon filet by removing excess fat and bloodline
- Pat the filet dry with paper towels
- Cover the fish generously with salt mixture
- Place in refrigerator one hour per pound
- Wash off salt mixture and pat dry
- Let it dry overnight in the refrigerator
- Day 2 – Smoking
- Set smoker temperature to 160°F
- Brush the sturgeon with whiskey and place in smoker
- Let it smoke about 3 hours
- Check internal temperature reaches 135-140°F
- Take it out and cool completely
- Wait until fully cooled before slicing
Notes
– Let your sturgeon cool down completely to get the cleanest cuts.
– Place coals on one side and fish on the other if using a charcoal grill.
– Soak wood chips first and drain extra water.
– Keep the smoker’s vent slightly open so smoke flows properly.
– Stay away from pine, fir, spruce, or other green woods.
- Prep Time: 12 hours
- Active Prep: 30 minutes
- Cook Time: 3 hours
- Category: Seafood
- Method: Smoking
- Cuisine: American