Best Sturgeon Brine Recipes
SMOKED STURGEON
This is a dry cure approach to smoking fish, which I like a little better than the brine option: It seems to draw out excess moisture faster. The spices I use are what I like, but you can feel free to alter to your taste. Don't change the salt and sugar, though. If you can't use alcohol, skip that step and just dry the fish without the coating of booze. This method will work with any sort of fish you can cut into blocks: tuna, salmon, white seabass, big redfish or catfish, tilefish, swordfish, shark, marlin, albacore, etc.
Provided by Hank Shaw
Categories Cured Meat
Time 3h15m
Number Of Ingredients 6
Steps:
- Trim the sturgeon of any fat or dark meat. Cut the pieces into regular blocks, like rectangles. Mix the salt, sugar and spices together, then coat the fish with it. Put into a covered, non-reactive container (plastic, ceramic, stainless steel) and set in the fridge to cure for as many hours as each block of sturgeon weighs, i.e., if you cut 1 pound blocks, they should be salted for only about 1 hour.
- Remove the sturgeon from the cure and rinse. Pat dry with paper towels, then brush brandy or whisky all over the sturgeon. Set on a rack in the fridge uncovered until the next day.
- Smoke over very low heat -- about 160°F -- until it's smoked the way you like it. I go for 4 hours.
- Allow to cool fully before vacuum sealing and storing. It will keep for a week in the fridge or 6 months in the freezer if it has been vacuum sealed.
Nutrition Facts : Calories 51 kcal, Carbohydrate 1 g, Protein 7 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 22 mg, Sodium 28 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SMOKED STURGEON GLAZED WITH HONEY RECIPE - (3.9/5)
Provided by á-170456
Number Of Ingredients 10
Steps:
- Mix all ingredients except fish and honey in a large bowl. Add fish, and stir to coat thoroughly. Refrigerate for 12 hours. Place fish on cooking racks of a smoker. Add pieces of water-soaked applewood to the firepan, and smoke at 250 degrees for 5 to 6 hours. After about 3 hours, brush honey over each fillet. This recipe yields ?? servings.
STURGEON WITH CAPER, OLIVE AND TOMATO SAUCE
Steps:
- Preheat saute pan over medium high heat (hot pan, cold oil, food won't stick) until just warm and add the olive oil. Let oil heat and place fillets in the pan. Let sides brown for 1 minute or 2, then add onion. Stir until onion starts to become translucent. Add garlic and rosemary. Cook for 1 to 2 minutes until garlic just begins to brown. Flip fillets over to brown. Add olives and stir in. Then, add capers. Stir for 1 to 2 minutes, then, add white wine. Increase heat for a few minutes to reduce wine. Reduce heat to medium and add tomato sauce. Stir to combine all ingredients and let sit for a few minutes. Flip fillets so that both sides are coated with sauce. Fish is done when there is resistance to pressure. (Check also with your seafood market person about recommended cooking times for the fish.) Freshly ground pepper can be added during the cooking, but salting the dish isn't necessary since there is a lot of salt in the olives and capers. Serve with rice, pasta, or couscous. Garnish with a sprig of fresh rosemary.
TEA SMOKED STURGEON
Steps:
- Marinate sturgeon in olive oil, coriander, shallots and dill for 8 hours, refrigerated. Soak tea and applewood chips in water for 2 hours.
- In a stove top smoker place soaked tea and apple chips in bottom of pan and put over medium heat on stove. Drain of any excess oil and place sturgeon on rack and cover. Let smoke on stovetop until fish begins to flake, about 12 minutes. Remove from pan and garnish with onions, capers, and chopped eggs. Drizzle with creme fraiche and serve.
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