• Oscietra Sturgeon Filet
  • Canola oil
  • White wine
  • Coarse salt
  • Black pepper
  • Merkén pepper
  • Keveri H1
  • Charcoal
  • Wood – non-resinous or debarked, preferably cherry
  • Sprayer or mister
  • Internal thermometer


A new style of home fish curing

Keveri is the name of this grill/oven/smoker for making exquisite professional-level dishes. Sturgeon is another thing a Keveri can handle, so today we’re passing along a delicious recipe from great grilling gourmet Germán Sims, sharing his secrets for perfect smoked fish.


  1. Cover sturgeon with a light layer of canola oil. Season all over with coarse salt, black pepper and a little merkén. Leave 1 hour in the fridge.
  2. Set Keveri H1 on Low & Slow mode. As it goes, set pieces of non-resinous, bark-free wood (preferably cherry). Prepare a solution with 2 parts water to 1 part White wine in a mister or sprayer.
  3. Place sturgeon, with internal thermometer, on indirect heat while the Keveri is on and throwing heavy smoke on the middle grille. On the lower grill just above the fire, place a recipient with freshly boiled water, so it evaporates. This steam will make the sturgeon cure better.
  4. Every 10 minutes in the Keveri, spray the sturgeon with the solution from step 2. This avoids drying and improves smoking. Keep Keveri at no more than 110 °C.
  5. When the sturgeon reaches 54 °C, remove and serve it immediately.

We recommend serving this on the plate or in an appetiser, together with Argentine chimichurri (parsley, fresh oregano, shallots, a garlic clove, coarse salt, freshly ground black pepper, canola oil, red wine vinegar) and homemade mayonnaise on crackers or toast.