Smoking sevryuga

1.We clean and gut the Sevryuga, wipe it with a napkin.

2. Cumin seeds are poured into a mortar, here we also pour salt and white pepper, rub with a pestle.

3. We rub the fish with the resulting spicy mixture, wrap it in plastic wrap, and send it to the refrigerator for 8 hours.

4. After the specified time, we take out the fish, unpack it, remove the thin skin from it, leave it at room temperature for 2 hours, the carcass should dry properly.

5. Dried sevryuga is placed on the grill of the smokehouse and smoked at high temperature until ready.

Let the fish cool down, cut into thin pieces, serve beautifully and serve on the table.

Eat with pleasure!