Cold-smoked sturgeon

Fillet or balyk sheets of sturgeon cured and treated with cold smoke, with firm layered-fibrous meat and a saltish-smoky taste, sliced thin onto boards and canapes.

Cold-smoked sturgeon is fillet or balyk sheets of sturgeon cured and treated with cold smoke without heat cooking, with firm white or slightly pinkish layered-fibrous meat, a saltish-smoky rich taste, a light oiliness and a subtle aroma. It is sliced thin onto meat and fish boards, canapes, tartlets, with pancakes, into salads and served as a delicacy cold appetizer.