SAUCE MAGAZINE
Cold-Smoked Sturgeon
Serves
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Courtesy of Sidney Street Cafe’s Kevin Nashan | Photo by Greg Rannells
April 2010
April 2010
INGREDIENTS
1 lb. kosher salt
1 lb. brown sugar
Zest of 1 orange, lemon and lime
1 Tbsp. five spice
1 Tbsp. chopped Chimayo chile
2 Tbsp. thyme
4 to 6 6-oz. pieces sturgeon
PREPARATION
• Combine all ingredients except the sturgeon.
• Coat the sturgeon with the cure mix and
refrigerate for 1 hour. Rinse and then air-dry
in the refrigerator.
• Cold-smoke the sturgeon for 1½ hours.
