Marshallberg Farm smoked sturgeon is made from Russian sturgeon (Acipenser gueldenstaedtii). Raised sustainably and without hormones or antibiotics, our sturgeon is smoked weekly to ensure optimum freshness. Sturgeon meat is not fishy. It is mild and very savory, slightly oily and loaded with healthy Omega 3’s. The meat is very firm and dense, more like pork, veal or turkey. Like salmon, sturgeon meat has a higher fat content than most fish. Smoked sturgeon can be used as a superior substitute for quality lunch meats, shrimp, scallops, chicken and much more. At Marshallberg Farm, we hot smoke our sturgeon, resulting in a dryer, denser texture than that of cold smoked meat (ex: salmon lox). Before smoking, we trim each filet carefully as to remove darker meat and fat. This ensures a beautifully clean, mild flavor that is not too oily. We smoke at optimum time and temperature to ensure perfect moisture and long shelf life. At our farm tours and tastings, it is always a pleasure to watch tasters test the smoked sturgeon, as their eyes light up and they go for their wallets!
The majority of our smoked sturgeon is from male fish. Once we can determine which fish are males, we can separate them from the precious caviar-producing females (which take 7+ years to mature) and begin harvesting them for the smoker. Russian sturgeon are very unique fish. They have no physical characteristic that determines gender. At around 4 years of age, it is possible to determine the gender of Russian sturgeon by using ultrasound.