We have taken the best part on the sturgeon file and hot smoked after old Russian recipe. You prepare the meat before smoking with a brine. In the hot smoked process, the smoke is warmer and the proteins in the fish are cooked. That is why the skin and sometimes the bones also remain here, mainly for the taste of the meat.
When serving your hot smoked sturgeon, it is easy to peel of the meat from both bones and skins. Hot smoked sturgeon is perceived as less fatty, and can easily replace the eel in most dishes and is a good option. Hot smoked sturgeon tastes like hot smoked eel.
Best to serve hot smoked sturgeon is above all just as is. You can also serve as a salad instead of hot smoked salmon. The accessories that fit, crème fraîche, honey, soy and herbs such as dill and coriander. Hot smoked sturgeon can be heated if you do it gently.
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: Hotsmoked sturgeon can 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.
