Caspian-native sturgeon are critically endangered in the wild. Our Osetra sturgeon (acipenser gueldenstaedtii) are raised in a one-of-a-kind recirculating aquaculture system (R.A.S.), which guarantees the highest water filtration possible in the world. Sturgeon meat raised in R.A.S. is ranked a best choice for sustainability by the Monterey Bay Aquarium Seafood Watch. We spend hours with each fish harvest, ensuring the highest quality standards are met for each filet. Often referred to as the “bacon of smoked fish” for its savory, mouth-watering flavor, our smoked sturgeon flies off the shelves! The filet cut is smoked in-house using local wood from coastal Live Oak. Unlike many purveyors of smoked sturgeon, we hot-smoke* instead of cold-smoke. Ships frozen and vacuum packed.
Smoked Sturgeon Ingredients: Osetra (Acipenser Gueldenstaedtii), Salt, Sugar. Smoked with wood from local Live Oak.
4oz piece. Vacuum packed for maximum shelf life. Keep refrigerated.
For larger amounts, contact us.
*Hot smoked sturgeon is much different than cold smoked sturgeon. Cold smoking results in a very moist texture like salmon lox, while hot smoking results in a drier texture, comparable to smoked turkey. More about smoking methods
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AS YOUR U.S. PRODUCER, WE OFFER EXCLUSIVE BENEFITS:
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• R.A.S. sturgeon farming methods that are ranked a”Best Choice” for sustainability by Seafood Watch
• No borax, hormones, antibiotics or other illegal food additives
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Susan (verified owner) –
The smoked sturgeon is amazing!
Stephen Anderson (verified owner) –
As others have said, this smoked sturgeon is quite different from what is often sold in delis: hot vs. cold smoking. This was outstanding, sliced, with cream cheese on a (sadly not so great) bagel. Firm and smoky, not too salty. Just great.
Dale (verified owner) –
We have had the smoked sturgeon three times. We served it as an appetizer and also served it as a first course with the smoked scallops and caviar, paired with a Cava. The following morning, we cooked separate omelettes, one using Marshallberg Farm sturgeon and the other, salmon…the sturgeon won, hands down! Wish we could have it more often.
Morgan (verified owner) –
I was taken aback at how delicious smoked sturgeon is! Long ago we would get smoked sturgeon in new york, but it was very oily. This one is not oily and has bold flavor. I had it with brie and toasted sourdough – yummy! It is a tad on the salty side, so good to eat with something neutral. Will order again, for sure!
Lauren (verified owner) –
I LOVE this smoked sturgeon. I’ll slice and eat it plain as a snack, or with with cream cheese on a bagel or english muffin. Like another reviewer mentioned, it’s great mixed into a dip or a bagel spread also.
Every time I order from here I’m sure to throw in some smoked sturgeon. Wish I could buy it locally!
Bert Sackman (verified owner) –
I have been a regular consumer of smoked sturgeon (both cold and hot) ever since childhood when my parents served it as part of Sunday brunch. Marshallberg Farm’s hot smoked sturgeon occupies a constant space in my refrigerator. I eat it on a bagel with cream cheese. A club sandwich, made with this smoked sturgeon instead of bacon, make for an elegant lunch. Minced, hot this smoked sturgeon is the basis for a delicious smoked sturgeon dip. I also include thicker slices of smoked sturgeon with assorted pickles as a seafood charcuterie. Diced hot smoked sturgeon raises fish consommé to the highest level for an elegant dinner.