We have taken the best part on the sturgeon file and cold smoked it after old Russian recipe. Pine wood and a long process where the smoke temperature never exceeds 30 degrees is the character of our cold smoked sturgeon.
When serving the cold smoked meat, first cut thin slices just before serving. The knife must be sharp and it is easier to cut the slices if the meat is cold. The sturgeon meat is best served naturally with only coarse dark bread and dill and lemon The meat is certified Friends of The Sea.
Ingredients: Sturgeon meat (Acipenser Gueldenstaedtii )
Allergens: Fish
Shelflife:See best before date
Thawed packaging should be consumed within 2 days do not freeze after thawing
Store:Frozen only (- 18°C)
Nutrition value per 100g
Energy (kcal) 1141(272) Fat 18.6g of which saturated 4.6g Carbohydrates 2.2g of which sugar 0.0g Protein 24.4g Salt 2.8g
Serving: Cold smoked sturgeon should be eaten naturally with dill and lemon. Served with some coarse dark bread. If you want to enhance the flavors of the sturgeon, add a small dollop of caviar.
