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Rich, smoky sturgeon — a Russian and Eastern European table classic.
Hot-smoked white sturgeon (осетрина горячего копчения), cured simply with natural wood smoke and salt, then smoked hot for a fully-cooked, ready-to-eat steak.
Dense, flaky, and richly smoky — heartier and more savory than cold-smoked sturgeon.
Serve chilled, sliced, as part of a zakuski spread, or on its own with dark bread and mustard.
Ingredients: White sturgeon, natural wood smoke, salt
