Sturgeon of hot smoking

We smoke our sturgeons wholly, at a temperature of 120-140° during one hour on the alder chip we specially bring from Siberia.

So, the fish gets the rich color of dark gold, and its meat becomes soft, flashy, and loaded with fragrance of smoke.

Package: each fish we pack in vacuum

Shelf life: 2 weeks

Readme! We do not use colorants, conservatives, food additives and liquid smoke!