How to Smoke Sturgeon
Use fresh sturgeon that has been kept clean and cold., Remove the fins, tale, sautés (bony plates), innards and bones with a knife and your fingers. , Briefly wash the inside of the sturgeon with cold water. , Slice the fish into halves lengthwise...
Step-by-Step Guide
-
Step 1: Use fresh sturgeon that has been kept clean and cold.
Do not use fish with damaged flesh. -
Step 2: Remove the fins
,, Cut those pieces into smaller fillets, about 1 inch (2.5 cm) or 1 1/2 inch (3.8 cm) thick. ,, Brine recipes can vary widely based on preference.
You can add different spices to the brine or to the fish before smoking it.
A basic brine for 5 pounds (2.25 kg) of sturgeon is 1/2 gallon (2 liters) of water, 3/4 cup (230 g) of salt, 1/2 cup (100 g) of sugar, 1 teaspoon (5 ml) of coarse ground black pepper, and 1 teaspoon (5 ml) of onion powder. ,, Pieces an inch (2.5 cm) or thicker should sit in the brine for 8 to 12 hours.
Thinner slices should take 6 to 8 hours.
The longer fish are brine, the heavier their cure.
Do not pack the sturgeon fillets too tightly together or the brine won't soak into each piece. ,, A low-speed fan can help the drying process. ,, Typical woods used to smoke fish are hickory, oak, apple, maple, birch, beech or alder. , If you're using a vented barbecue, make sure it is adjusted to maintain a low heat. ,,,,, Keep the heat at about 180 degrees F (82 C), and add or remove coals as necessary. ,,, -
Step 3: sautés (bony plates)
-
Step 4: innards and bones with a knife and your fingers.
-
Step 5: Briefly wash the inside of the sturgeon with cold water.
-
Step 6: Slice the fish into halves lengthwise.
-
Step 7: Place fillets into a bowl.
-
Step 8: Prepare a brine.
-
Step 9: Stir the brine in a bowl until the salt and sugar dissolve.
-
Step 10: Completely cover the fillets with the brine and refrigerate.
-
Step 11: Remove fish from the brine and rinse in cold water.
-
Step 12: Pat fillets dry with paper towels and lay them skin-side down on wax paper for 1 to 3 hours
-
Step 13: until shiny coat forms.
-
Step 14: Ignite about 24 charcoal briquettes in a covered barbecue.
-
Step 15: Soak a few handfuls of wood chips in water for at least 20 minutes.
-
Step 16: Move the coals
-
Step 17: after they are covered in gray ash
-
Step 18: so that there are about 4 piles of 6 coals arranged around the sides of the barbecue.
-
Step 19: Grease the grill and lightly grease the skin side of the fillets.
-
Step 20: Drain the wood chips and sprinkle about 1/2 cup (120 ml) of chips onto each pile of coals.
-
Step 21: Set the grill about 6 inches (15 cm) above the coals.
-
Step 22: Place the fillets skin-side down in the center of the grill and cover it.
-
Step 23: Monitor the temperature with an oven thermometer.
-
Step 24: Pat fillets with paper towel each time you check the grill.
-
Step 25: Add wood chips when necessary to keep smoke flowing.
-
Step 26: Cook until the fillets are flaky in their thickest part when poked with a fork.
Detailed Guide
Do not use fish with damaged flesh.
,, Cut those pieces into smaller fillets, about 1 inch (2.5 cm) or 1 1/2 inch (3.8 cm) thick. ,, Brine recipes can vary widely based on preference.
You can add different spices to the brine or to the fish before smoking it.
A basic brine for 5 pounds (2.25 kg) of sturgeon is 1/2 gallon (2 liters) of water, 3/4 cup (230 g) of salt, 1/2 cup (100 g) of sugar, 1 teaspoon (5 ml) of coarse ground black pepper, and 1 teaspoon (5 ml) of onion powder. ,, Pieces an inch (2.5 cm) or thicker should sit in the brine for 8 to 12 hours.
Thinner slices should take 6 to 8 hours.
The longer fish are brine, the heavier their cure.
Do not pack the sturgeon fillets too tightly together or the brine won't soak into each piece. ,, A low-speed fan can help the drying process. ,, Typical woods used to smoke fish are hickory, oak, apple, maple, birch, beech or alder. , If you're using a vented barbecue, make sure it is adjusted to maintain a low heat. ,,,,, Keep the heat at about 180 degrees F (82 C), and add or remove coals as necessary. ,,,
About the Author
Ruth Martinez
Ruth Martinez has dedicated 5 years to mastering education and learning. As a content creator, Ruth focuses on providing actionable tips and step-by-step guides.
Rate This Guide
How helpful was this guide? Click to rate: