Stovetop smoking is one of the easiest ways to cook a piece of fish and make your kitchen smell heavenly at the same time. Sturgeon takes well to smoke, especially alder. Imagine smoked sturgeon with a bit of bacon, onion, celery, cucumber, dill pickle, cream and more dill. Aquaculture sturgeon is available year round on the west coast and is listed as a ‘good alternative” by the Monterey Bay Aquarium seafood watch. In The Herbfarm Cookbook Jerry Traunfeld suggests a simple smoker consisting of a cheap couple inch deep roasting pan with wire rack that just fits across the top and aluminum foil. You’ll find his description under herb smoked salmon where he brines and air dries the salmon. It’s a nice addition if you’ve planned that far in advance but not really necessary for sturgeon. It will take about a half hour to smoke so plan accordingly.
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