Crisp Catering Recipes
Almond Smoked White Sturgeon
Sturgeon flesh isn't like fish. It's more like meat. And it doesn't taste fishy at all, either. Because of that, it doesn't need a lot of added flavors to make it good. Just a simple brine and simple seasoning is all it takes to bring out the best of this fish.
INGREDIENTS
- 5 pounds sturgeon fillet, sliced 1 inch thick
- 1/2 gallon cold water
- 3/4 cup salt
- 1/2 cup sugar
- 2 teaspoons coarse ground black pepper, divided
- 1 teaspoon onion powder
Combine the brine ingredients; water, salt, sugar, onion powder and one teaspoon of the black pepper. Stir until the sugar and salt are complete dissolved. Drop in the sturgeon and brine overnight in the fridge.
Remove the brined sturgeon from the bucket and rinse well. Pat dry and season lightly, both sides, with the remaining teaspoon of black pepper. Place the fillet sections on raised racks to air dry for an hour or two, until the surface becomes slightly dry, and not tacky to the touch.
HOW TO SMOKE STURGEON
Sturgeon is best smoked at between 180-200 degrees. If you can, keep it closer to 180. Use a mild wood for smoke so you don't overpower the mild flavor of the fish. I prefer alder. Apple would be good, too.
Smoke the sturgeon, using two handfuls of chips or a couple of chunks of your alder or apple. Watch the sturgeon as it smokes. If it starts weeping, blot off the liquid as it forms. A hotter smoker will cause the sturgeon to weep more.
After one hour of smoking, start checking the internal temperature of the sturgeon with a thermometer. When it reaches 150 degrees, remove it and let it air cool. Then store it in tight sealing containers, in the refrigerator. This smoked sturgeon recipe will keep for one week in the fridge.
