Hot smoked sturgeon: calorie content, benefits and harms, recipes with photos

Sturgeon has long been known under the nickname “royal fish”, which it has earned due to both its size and taste. Any dish made from it is a real delicacy, but even against this background, hot smoked sturgeon stands out. It is quite possible to prepare it yourself, even at home, in the absence of special equipment. But in order not to spoil valuable fish, you need to learn in advance about all the nuances of the hot smoking procedure and technology.

What are the benefits of hot smoked sturgeon?

Sturgeon stands out not only for its original appearance (specific shape of the muzzle, “ridges” of bone tubercles), but also for its excellent taste. Its meat is very nutritious, juicy and tender. If not abused, it is also good for health.

Despite the prolonged heat treatment with smoke, hot smoked sturgeon retains most of the substances needed by the body:

• proteins and essential amino acids (absorbed practically “without loss”, necessary for the regeneration of bone and muscle tissue, normal functioning of joints, and providing the body with energy);
• all fat-soluble vitamins (A, D, E), as well as group B (without them, normal metabolism and functioning of the body as a whole, tissue renewal at the cellular level is impossible);
• polyunsaturated fatty acids (have a beneficial effect on the nervous and cardiovascular systems, the brain, normalize blood composition, provide effective prevention of atherosclerosis, hypertension);
• macro- (phosphorus, potassium, calcium, magnesium) and microelements (zinc, copper, iron, cobalt, iodine, fluorine), involved in most metabolic processes and cell renewal, necessary to maintain immunity.

Hot smoked sturgeon can be served both as an independent dish and as an appetizer

Calorie content and nutritional value of hot smoked sturgeon

During the heat treatment process, fish is soaked in its own juices and fat, so it cannot be classified as a dietary product. The calorie content of hot smoked sturgeon per 100 grams is 240 kcal.But at the same time, it is extremely rich in easily digestible proteins and fats. 100 g of hot smoked sturgeon contains 26.2 g and 16.5 g, respectively. There are no carbohydrates in it at all.

Rules and methods for smoking sturgeon

This smoking technology involves treating sturgeon with hot smoke. As a result, properly cooked meat is tender, juicy, crumbly, and literally melts in your mouth.

If the hot smoking technology is followed, the finished meat does not lose its shape

When starting to smoke fish, you need to consider the following important nuances:

• the smokehouse can be either purchased or homemade, but it must have a hermetically sealed lid, a compartment at the bottom for wood chips, hooks or grates for placing fish;
• The optimal temperature for hot smoking sturgeon is 80-85°C. If it is less, the fish simply will not be smoked, and it will not be possible to get rid of pathogenic microflora that is dangerous to health. When it rises above 100°C, the meat loses its juiciness and tenderness and dries out;
• You cannot try to speed up the smoking process by increasing the temperature. The only way, if you want the fish to be ready faster, is to cut it into smaller pieces - steaks, fillets.

To preserve the natural taste as much as possible, you should limit yourself to salting the sturgeon using a mixture of salt, ground black pepper and chopped bay leaf. Various marinades will add original notes and flavor to the fish, but it is important not to overdo it, so as not to “lose” the natural taste.

What is the best way to smoke sturgeon?

It is best to smoke hot smoked sturgeon using alder, linden, aspen or beech wood chips. To obtain an exquisite aroma, chips of apple, pear, cherry, currant, and bird cherry are added to it in a ratio of approximately 7:3.

They use wood chips, not sawdust or small twigs. With its “participation”, the smoke formation process proceeds as required for hot smoking.

Alder chips are a universal option for any smoking

How to select and prepare sturgeon for smoking

When buying sturgeon for hot smoking, pay attention to the following criteria:

• absence in the smell of even the slightest notes of mustiness, rottenness, only a light “fishy” aroma;
• the gills should not be much darker in color than the rest of the carcass;
• “clear” eyes, not covered with a cloudy film;
• skin without damage, tears, blood clots, or a layer of mucus on it;
• the abdomen is a uniform pinkish color, without spots or swellings;
• elastic meat (when pressed with a finger on this place after 2-3 seconds, no traces remain);
• fish cut into pieces has skin tightly adjacent to the meat (a small layer of fat is allowed), the color of the meat is somewhere between cream, grayish and pale pink.

The taste of hot smoked fish directly depends on the quality of fresh sturgeon

Hot smoked sturgeon can even be cooked whole. This fish looks very impressive on the table. But it is not always possible to find a smokehouse of a suitable size, so most often the head and tail are removed from the carcass and the entrails are removed through a longitudinal incision in the abdomen. If desired, they can also get rid of bone growths.

You can continue cutting by removing the sturgeon (the vein running along the ridge) and dividing the sturgeon into two fillets. Or it is cut crosswise into steaks 5-7 cm thick. The skin should not be removed, it absorbs harmful smoke decay products. It is removed when the hot smoked sturgeon is ready.

When preparing sturgeon for hot smoking, it is imperative to remove only the entrails

Salting sturgeon for hot smoking

Before salting, cut fish is thoroughly washed in cool running water. Next, the easiest way is to salt the sturgeon before hot smoking using the dry method, thoroughly rubbing the carcasses outside and inside with coarse salt. They are placed in a container, having previously poured salt in a thick layer and onto the bottom, and again covered with it on top. The fish is covered with cling film and sent to the refrigerator. The salting time depends on the size of the carcass and personal taste preferences, but in any case, the required minimum is 4-5 days. In addition to salt, you can add sugar (in a ratio of 10:1), as well as ground black pepper and chopped bay leaf (to taste).

The wet salting method allows you to reduce its time to 3-4 days. To do this, sturgeon is poured with brine:

• water – 1 l;
• salt – 5-6 tbsp. l.;
• sugar – 1 tbsp. l.;
• bay leaf – 7-8 pcs.;
• black peppercorns – 10-15 pcs.

All ingredients are added to water and heated on the stove until the sugar and salt crystals dissolve. After this, the liquid is allowed to cool under a tightly closed lid to 35-40°C. Pour the prepared brine over the sturgeon and put it in the refrigerator.

How to marinate sturgeon for smoking

An alternative to salting is marinating sturgeon before hot smoking. There are many recipes for marinades; you can easily create your own using your favorite herbs and spices.

With wine and soy sauce:

• soy sauce and dry white wine – 100 ml each;
• sugar and citric acid - 1/2 tsp each;
• bay leaf – 3-5 pcs.;
• black peppercorns – 8-10 pcs.;
• fresh thyme, rosemary, oregano, basil - one sprig each.

All ingredients, except greens, are mixed, the liquid is brought to a boil, and cooled to room temperature. The herbs are finely chopped, shallow transverse cuts are made on the sturgeon skin and stuffed with herbs. Then the fish is poured with brine and sent to the refrigerator. You can start hot smoking after 18-24 hours.

The main thing when marinating is to remember: the point is to emphasize, and not “kill” the unique taste of the fish

With honey and butter:

• olive oil – 150 ml;
• liquid honey – 75 ml;
• freshly squeezed lemon juice – 100 ml;
• salt – 1 tsp;
• garlic – 3-4 cloves;
• any fresh herbs - 1 bunch (you can mix herbs);
• ground black pepper - to taste.

Beat the marinade components in a blender, after chopping the garlic and herbs. When the liquid becomes homogeneous, pour it over the sturgeon. It needs to be marinated for at least 10-12 hours before hot smoking.

With lime:

• lime – 2 pcs.;
• olive oil – 150 ml;
• salt – 2 tbsp. l.;
• ground black pepper – 2-3 tsp;
• garlic – 4-5 cloves;
• fresh mint and lemon balm - 5-6 sprigs each.

The limes, along with the peel, are cut into small pieces, the garlic and herbs are finely chopped. Whip all the ingredients with a blender, coat the sturgeon with the resulting “gruel” and leave for 8-10 hours.

With cherries:

• soy sauce and olive oil – 100 ml each;
• liquid honey and white wine – 25-30 ml each;
• dry cherries – 100 g;
• garlic – 2-3 cloves;
• fresh ginger root – 2 tsp;
• sesame seeds – 1 tbsp. l.;
• salt and ground black pepper - 1 tsp each.

The components of the marinade for hot smoked sturgeon are blended in a blender. The ginger root must first be grated, the garlic and cherries must be finely chopped. The fish is kept in the marinade for 12-14 hours.

Hot smoked sturgeon recipes

In order to prepare hot smoked sturgeon at home, it is not necessary to acquire a special smokehouse. You can get by with kitchen utensils and household appliances. In any recipe, especially if you have no experience, you must follow the instructions, otherwise the fish will not be smoked, but simply cooked.

Classic recipe for smoking sturgeon in a smokehouse

The classic recipe for hot smoked sturgeon is smoke treatment in a smokehouse (purchased or homemade). You need to act according to the following algorithm:

1. Wipe off remaining liquid and salt crystals from salted or pickled fish with a dry cloth or soak in clean water for 2-3 hours, changing it several times.
2. Hang the sturgeon for airing in a cool room with good ventilation or just in the open air. This will take 2-3 hours.
   
3. Prepare the smokehouse: grease the grates with vegetable oil, if any, install a tray to drain excess fat, put several handfuls of wood chips in a special compartment, previously moderately moistened with water, build a fire or light a fire in the grill.
   
4. After waiting for translucent white smoke to appear, place grates with fish laid on them inside the smoking cabinet or hang them on hooks. In the first case, the sturgeon can be covered with foil. Carcasses or pieces should not touch.
   
5. Smoke until done, opening the cabinet lid slightly every 40-50 minutes and releasing excess smoke.
   

How to smoke whole sturgeon in a hot smoker

Whole hot smoked sturgeon is prepared in the same way as fillets and steaks. The only problem is finding a smoking cabinet large enough to hang the carcass in. After all, the larger the fish, the tastier it is.

Before hot smoking sturgeon, the fish must be cut. To make the finished dish more spectacular, the head, tail and bone growths on the back must be preserved and only the entrails removed.

When whole fish is smoked, the heat treatment time also increases.

How to smoke sturgeon with lemon in a smokehouse

Lemon makes the meat more tender and gives it an original flavor. To prepare hot smoked sturgeon in a smokehouse with lemon, the carcass is first kept in the marinade for 8-10 hours:

• water – 1 l;
• medium-sized lemon – 1 pc.;
• fresh dill, parsley, other herbs - 3-4 sprigs.

Cut the lemon and herbs, put them in water, bring to a boil, and let it brew for 3-4 hours under a tightly closed lid. The sturgeon removed from the marinade is washed with water and smoked hot, as described above.

Lemon goes very well with any fish, sturgeon is no exception.

Another option is to make transverse cuts on the carcass just before placing it in the smokehouse, placing thin slices of lemon and finely chopped herbs inside and into the belly.

With this option, the sturgeon must first be salted in the usual way.

How to smoke sturgeon on the grill

For grilling, sturgeon is cut into fillets or steaks. Next you need to do this:

1. Light charcoal cubes (20-25 pieces) on an open barbecue. While the fire is burning, pour a couple of handfuls of wood chips for smoking with water for 15-20 minutes.
2. Rake the coals, slightly covered with gray ash, approximately equally over the corners and perimeter of the barbecue. If you have a fan, adjust it to maintain the required temperature.
   
3. Grease the grill grate and fish with any vegetable oil. Pour the wood chips removed from the water into the corners of the barbecue - about 1/3 cup for each pile of coal. Place the grill with the fish over the coals, adjust its position, raising it above them by about 15 cm. It is advisable for the sturgeon to be closer to the center of the grill.
   
4. Cover with a lid and smoke until done. To control the temperature, use a stove thermometer; if necessary, add coal to the barbecue or remove it from it. If there is practically no smoke, add wood chips.
   
   Important! The degree of readiness of hot smoked sturgeon in the grill should be checked approximately once every half hour. Opening the lid, gently pat the fish with a paper towel, removing excess fat.

Recipe for hot smoked sturgeon in a barrel with spices

To prepare this recipe, sturgeon is cut into portions - into steaks. Then the pieces are kept in the marinade:

• medium-sized lemons – 2 pcs.;
• olive oil – 150 ml;
• fresh herbs (parsley, mint, rosemary, coriander) - about a bunch;
• salt – 3 tbsp. l.;
• ground black pepper - to taste.

Beat all the ingredients for the marinade in a blender, cutting the lemons into small pieces and finely chopping the herbs.

The sturgeon is kept in the marinade for 5-6 hours before hot smoking.

The role of the smoking cabinet in this case is played by the barrel. Otherwise, the algorithm of actions is the same as when smoking in a classic smokehouse. Wood chips are thrown into the bottom of the barrel, a fire is lit under it, the fish is hung on hooks, covered with a lid and smoked until cooked.

A homemade smokehouse made from a barrel turns out to be quite functional

How to make hot smoked sturgeon in the oven

This hot smoked sturgeon, cooked at home, is more like baked fish. But it also turns out very tasty. The carcass is pre-cut into steaks or fillets. Necessary ingredients (for 2 kg of prepared fish):

• salt – 2-3 tbsp. l.;
• sugar -1 tsp;
• cognac – 125 ml.

Hot smoked fish is prepared as follows:

1. Rub the sturgeon with a mixture of sugar and salt and leave in the refrigerator for 15 hours. Next, pour cognac into the container, salt for another 5-6 hours, turning over every 40-45 minutes.
   
2. Remove the fish from the marinade, wipe with napkins, dry, and tie with twine or thread.
3. Preheat the oven to 75-80°C. If there is a convection mode, turn it on. Bake the sturgeon placed on a baking sheet for 1.5 hours, then turn over and leave in the oven for another 40 minutes.
   
   Important! The finished fish should be left in the switched off oven for half an hour, and only then cut off the threads from it. Otherwise, the hot smoked sturgeon will simply fall apart.
   

   You can “smoke” sturgeon even if you don’t have a smokehouse

How to properly smoke sturgeon with liquid smoke

“Liquid smoke” is essentially a chemical that allows you to give fish a smell reminiscent of the aroma after regular smoking. Many people believe that it only spoils the fish, especially such a “noble” one as sturgeon, but you can try cooking it that way.

To do this, for 1 kg of fish you will need:

• “liquid smoke” – 1 tbsp. l.;
• salt – 1.5 tbsp. l.;
• sugar – 1 tsp;
• dry red wine – 70 ml.

Prepare sturgeon with “liquid smoke” in the oven, as described above. But first, the cut up carcasses are rubbed with a mixture of salt and sugar and placed in the refrigerator for a day. Then pour in wine and “liquid smoke” and salt for another 6 hours.

Sturgeon carcasses when using the chemical are noticeably darker than usual

How to smoke sturgeon in a cauldron at home

Before smoking in a cauldron, sturgeon cut into steaks is kept in any marinade for at least 12 hours. Next, hot smoked fish is prepared as follows:

1. Line the bottom of the cauldron with 2-3 layers of foil, pour a couple of handfuls of wood chips on top of it for smoking.
   
2. Install a grill grate for preparing manti, or another device that fits in diameter.
   
3. Place pieces of sturgeon on a greased grate with vegetable oil and cover with a lid.
4. Turn on the burner to medium power. As soon as light white smoke comes out from under the lid, reduce the heat to low.
   
5. Smoke for at least an hour without opening the lid.
   
   Important! The finished hot smoked sturgeon is removed from the cauldron along with the wire rack and cooled on it.

How long does it take to smoke sturgeon?

The hot smoking time for sturgeon varies depending on how it is cut. Steaks are cooked the fastest (in 1-1.5 hours). The fillet takes 2-3 hours. Whole carcasses can be smoked for up to 5-6 hours.

The readiness of the fish is determined by the beautiful golden-brown hue of the skin (it can be compared to a photo of hot-smoked sturgeon).If you pierce it with a wooden stick, the puncture site will remain dry and no juice will appear there.

How to store hot smoked sturgeon

The finished delicacy spoils very quickly. Even in the refrigerator, hot smoked sturgeon can be stored for a maximum of 2-3 days. In this case, the fish must be wrapped in foil or waxed parchment paper to “isolate” it from other products.

The shelf life of hot smoked sturgeon in the freezer increases to 20-25 days. The fish is placed in small portions in sealed plastic ziplock bags or containers. If the freezer provides a “shock” freezing mode, it is better to use it.

You cannot defrost sturgeon in a microwave oven or hot water. The texture of the meat deteriorates greatly, the taste almost disappears. First, the bag or container should be placed in the refrigerator for 2-3 hours, then the process should be completed at room temperature.

Conclusion

Hot smoked sturgeon is a delicacy even for the most demanding gourmets. And if possible, it is better to cook the fish yourself to be sure of the quality and naturalness of the product. You can hot smoke sturgeon even without special equipment - home kitchen utensils and household appliances are quite suitable. The main thing is to strictly follow the recipe and follow the instructions, otherwise the result may be far from expected.

Recommended Posts

Hot smoked carp: recipes at home, calorie content, photos, videos

How to smoke hot-smoked crucian carp in a smokehouse, at home

How and how much to smoke greens in a hot and cold smokehouse

Hot smoking catfish: calorie content, recipes with photos, videos

How to smoke sterlet in a hot or cold smokehouse

Hot smoked pink salmon in a home smokehouse: delicious recipes with photos, videos

Hot and cold smoked squid: calorie content and benefits, recipes with photos

Recipes for cold and hot smoked silver carp

Cold smoked sturgeon: calorie content, recipes with photos