1. INGREDIENTS & PREP (Serves 4–6)
- 1.2–1.5 kg sturgeon fillets, skin-on, trimmed
- 4 tbsp coarse salt
- 2 tbsp brown sugar (optional, for balanced glaze)
- 1 tsp cracked black pepper (optional)
- Wood chips or chunks (apple, alder, or oak) for smoking
- Charcoal or embers for indirect heat
- Optional finishers: fresh dill, lemon wedges, crusty bread
2. CURE THE FILLET
- Pat fillets completely dry—skin and flesh.
- Mix coarse salt, brown sugar, and pepper in a flat dish.
- Rub mixture all over the fish, especially into any slashes.
- Refrigerate (covered) for 2–4 hours—this dry cure firms texture and enhances flavor.
- Rinse gently and pat dry again after curing.
3. PREPARE THE SMOKER & EMBERS
- Build moderate charcoal fire; allow embers to settle—no direct flame.
- Add wood chips for aromatic smoke (soaked first if they burn too fast).
- Set up a rack or grate above the embers, ensuring indirect heat surrounds the fish.
- Aim for a temperature of 90–110 °C (195–230 °F) inside the smoker or oven.
4. SMOKE THE FISH
- Place fillets skin-side down on the rack.
- Close the smoker or oven and let gentle smoke curl around the fish.
- Smoke for 30–45 minutes, depending on thickness—fish is done when it flakes easily yet remains moist.
- Maintain steady temperature and smoke, adding chips and repositioning embers as needed.
- Rotate halfway if required for even exposure.
5. REST & SERVE
- Turn off heat; let fish rest inside (lid on) for 10 minutes—this helps smoke and flavor settle.
- Transfer to a serving board; garnish with dill and lemon wedges.
- Serve warm or at room temperature, accompanied by:
- Crusty bread or flatbread
- Pickled onions or cucumber salad
- A strong black tea or light white wine to balance the rich, smoky flavor
🔥 Notes
- Dry cure never rushed—it draws out moisture and builds savory layers.
- Low temperature + light smoke—no bitterness, just gentle aroma and silky texture.
- Resting inside the smoker seals in aroma and moisture.
- Serve simply—fish is star here, unmasked by heavy sauces.
