Our farmed white sturgeon is cured in a marinade that calls for a precise blend of salt, sugar and mild spices to enhance the subtle flavor of sturgeon meat, and the triple smoke process uses varying temperatures which allows the smoke to delicately enter the meat without cooking, over-drying or over-smoking the fish. The final product is buttery and moist with a fine hint of smoke. And the supple properties of the Triple Smoked White Sturgeon make it easy to slice.
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