The sterlet is a traditionally Russian fish, mostly caught on the Volga River. It was called the "Tsar fish" back in the day.
A hot-smoked sterlet is a delicate, aromatic and absolutely delicious dish. A lot of people believe that having tasted it once, they will no longer wish to eat the other fish. We cook this fish due to the traditional recipe of the Ancient Rus. It is rather simple. The fish must be washed and gutted, rubbed both with salt and black pepper and left still for 1-2 hours. After that, the sterlet is placed into a smokehouse for 1-1.5 hours at a temperature from +65 to +75 degrees. The main thing here is to keep fish from a dark bloom that may appear on the product, in this case it will give bitterness to the meat.
The fish should cool down together with a closed smokehouse, at this very time it is being saturated with smell and juice.
The tsar fish has a bright and memorable taste, its meat is tender and juicy, melting in the mouth.

Storage requirements 
Hot-smoked fish is stored within 2 or 3 days at а temperature from 0 to +5 degrees Celsius wrapped up in craft paper

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