Hot Smoked Sturgeon ± 600g
Whole piece of sturgeon, hot-smoked to deep amber. Firm, meaty flakes with a rich, clean smoke. Serve with rye bread or blini.
Hot Smoked Sturgeon
A prized catch, slow-smoked to deep amber perfection
ATLANTIC & CASPIAN WATERS · HOT SMOKED · ±600 g
What it is
Sturgeon is one of the oldest and most prized fish in Eastern European cuisine. This whole piece is hot-smoked at high temperature until the flesh sets into large, meaty flakes with a deep amber colour and a clean, lingering smoke. The result is firm, rich, and unlike anything else from the river or sea.
Serve sliced on a board with rye bread, or flake over blini with a little soured cream. It holds its own at room temperature with no dressing needed.
Ingredients
Sturgeon, salt.
Typical recipe — actual ingredients on pack. No fillers or binders added.
Nutrition (per 100 g)
| Energy | ~900 kJ / ~215 kcal |
| Fat | ~14 g |
| of which saturates | ~3 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| Protein | ~18 g |
| Salt | ~1.5 g |
Typical values for hot smoked sturgeon — check label on your pack for exact figures.
Allergens & storage
Contains: Fish (sturgeon).
Store refrigerated. Once opened, consume within 2 days.
Net weight: ±600 g · Hot smoked
Cut a generous slice, lay it on dark rye, and let the smoke speak for itself.
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