Cold Smoking is low temperature smoking technology used on meat. The surface will gradually become dry through cold smoking so that the smoke aroma can more deep inside the meat. Usually if the meat surface gets dry too fast, it will not be helpful for the smoke aroma to get inside the meat. Sturgeon meat has a very special taste. It will help to retain the original taste of the meat by the use of cold smoking. Together with the smoke aroma, the fish meat will give out a good smell like baking almond.