Author Topic: Teach me about cooking Sturgeon (Read 1980 times)

huntandjeep · « **on:** January 26, 2021, 05:31:49 PM »

Wife , kids and I are going after Sturgeon this Saturday and know nothing about them . Other then they are supposed to be good eating and fun . What's some ways to cook it , if we get lucky enough to catch 1 or 2 ?

mp.hunter · « **Reply #1 on:** January 26, 2021, 05:41:26 PM »

The best way I have done it is fish and chips style. Holds up great to frying and no bones. Very tasty fish for sure.

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High Climber · « **Reply #2 on:** January 26, 2021, 05:59:54 PM »

Quote from: mp.hunter on January 26, 2021, 05:41:26 PM

The best way I have done it is fish and chips style. Holds up great to frying and no bones. Very tasty fish for sure.

Sent from my iPhone using Tapatalk

I second fish and chips

fowl smacker · « **Reply #3 on:** January 26, 2021, 06:09:46 PM »

Fish and chips style is awesome. Also BBQ with butter and garlic.

Remnar · « **Reply #4 on:** January 26, 2021, 06:16:35 PM »

Beer battered or tempura Sturgeon nuggets is my favorite.

I have done the "poor mans lobster" (basically poach in suger water) years ago when we would/could fish for them alot more . Its good once in awhile .. I cant remember the exact recipe though .

Alot of people rave about smoked Sturgeon .Personally im not a huge fan of tradionally smoked Sturgeon .

Trim all the fat off (brownish stuff) the fillets however you cook it .

callturner · « **Reply #5 on:** January 26, 2021, 06:38:31 PM »

Also if you par boil it quick, Dunking you fillet in boiling water first, you will remove a lot of grease and oil. then cook as normal (deep fry or what ever. ) Your water will turn milky white.

h20hunter · « **Reply #6 on:** January 26, 2021, 06:51:42 PM »

Fish and chips..little thinner batter, panko, fry. Yum.

metlhead · « **Reply #7 on:** January 26, 2021, 07:10:20 PM »

Big fillet, stuffed with sausage and cheese, on the grill, basted in garlic butter.🤤

Limhangerslayer · « **Reply #8 on:** January 26, 2021, 07:25:20 PM »

Salt and pepper, flour then egg wash and panko with coconut and Parmesan, money!

NorseNW · « **Reply #9 on:** January 26, 2021, 07:45:13 PM »

Cut into bite sized cubes
Boiled in 7-up
Dipped in melted butter/ garlic butter
Poor man's lobster

If you have the ability smoke stuff or access to try it this was pretty amazing:

Sturgeon candy brine
7 cups of water
1 cup kiko man soy sauce
4 cups brown sugar
1 tbl sp onion pwdr
1 tbl sp garlic pwdr
2 tsp all spice
20 whole cloves
2 teaspoons cinnamon
1/3 cup of non iodized salt

Mix all ingredients in a large container (stainless steel, plastic, or glass) set aside.

I usually cut the fish in three sections (tail, mid & forward) once I have my 3 sections I start making long horizontal strips, lets say 10-12 inches long- about ½ -1 inch wide and 3/8 inch thick. Keep them uniform.

Once you have all the meat in your brine, place something on the fish to keep it from floating to the top, I use coffee saucers or larger plates.

Leave the fish in the brine for 48 hours and stir every 12 hours.

Once your done brining, place on racks to dry for an hour & ½ before smoking. I don't rinse the fillets just pat them dry a little bit to get excess off of them.

Smoked 1 hr @ 100 / 1 hr @ 150 / 1hr @ 175

hollymaster · « **Reply #10 on:** January 26, 2021, 07:55:57 PM »

Make sure to watch a couple YouTube videos on properly cleaning and preparing them.

pbg · « **Reply #11 on:** January 26, 2021, 08:58:05 PM »

Boiled in 7up is amazing

Magnum_Willys · « **Reply #12 on:** January 26, 2021, 09:49:52 PM »

Trim all the brown flesh off. Important! Cube. Dip in a very thin batter of pride of the west (a wash) . Shake in bag of panko ( grind panko in coffee grinder to make fine).
Drop in deep fryer or turkey fyer til golden. Awesome!

Magnum_Willys · « **Reply #13 on:** January 26, 2021, 09:53:06 PM »

Quote from: NorseNW on January 26, 2021, 07:45:13 PM

Cut into bite sized cubes
Boiled in 7-up
Dipped in melted butter/ garlic butter
Poor man's lobster

If you have the ability smoke stuff or access to try it this was pretty amazing:

Sturgeon candy brine
7 cups of water
1 cup kiko man soy sauce
4 cups brown sugar
1 tbl sp onion pwdr
1 tbl sp garlic pwdr
2 tsp all spice
20 whole cloves
2 teaspoons cinnamon
1/3 cup of non iodized salt

Mix all ingredients in a large container (stainless steel, plastic, or glass) set aside.

I usually cut the fish in three sections (tail, mid & forward) once I have my 3 sections I start making long horizontal strips, lets say 10-12 inches long- about ½ -1 inch wide and 3/8 inch thick. Keep them uniform.

Once you have all the meat in your brine, place something on the fish to keep it from floating to the top, I use coffee saucers or larger plates.

Leave the fish in the brine for 48 hours and stir every 12 hours.

Once your done brining, place on racks to dry for an hour & ½ before smoking. I don't rinse the fillets just pat them dry a little bit to get excess off of them.

Smoked 1 hr @ 100 / 1 hr @ 150 / 1hr @ 175

This is the kinda info that makes this site worth the time wasted on it!

Thk you for sharing.

nwwanderer · « **Reply #14 on:** January 27, 2021, 05:30:45 AM »

Great ideas and the optimism is epic!! Thanks all

CoryTDF · « **Reply #15 on:** January 27, 2021, 05:44:03 AM »

Step 1: Get Fish
Step 2: Add Heat

Done.

Skyvalhunter · « **Reply #16 on:** January 27, 2021, 05:44:59 AM »

Some delicious recipe's there

STIKNSTRINGBOW · « **Reply #17 on:** January 27, 2021, 06:39:54 AM »

I like to cut in nuggets, eggwash and crusted with crushed cheese-itz.
Quick fry until golden..
.
But honestly, where is retention open?
.
I want one, so does my neighbor...
.
Everything is closed, as far as I know..

ASHQUACK · « **Reply #18 on:** January 27, 2021, 08:50:42 AM »

The entire Columbia system has reached it's quota numbers already this year. With coastal rivers being boatless lots of guides targeted them in the pools and were successful. Not knocking on them. But the quotas went quick.this year.
.
But honestly, where is retention open?
.

2MANY · « **Reply #19 on:** January 27, 2021, 08:57:46 AM »

Why not knock on them?

The guides are completely out of control.
They are consuming everyone's publicly funded, recreational opportunities these days.
It's BS.

ASHQUACK · « **Reply #20 on:** January 27, 2021, 09:03:22 AM »

I don't knock them mostly because the way the states managed by WDFW. If we had opportunity on more systems the guides wouldn't be concentrated in single areas with small quotas. They're just trying to survive like everyone else.

2MANY · « **Reply #21 on:** January 27, 2021, 09:08:07 AM »

On your $$$$$$$ and your resources.
Not to mention while consuming your opportunity.

It's high time they have the brakes applied to their wide open exploitation of our public resources.

metlhead · « **Reply #22 on:** January 27, 2021, 12:26:05 PM »

Guides are not consuning those resources, the public is. Guides are just a means of access for more opportunity.

fowl smacker · « **Reply #23 on:** January 27, 2021, 12:53:59 PM »

Quote from: metlhead on January 27, 2021, 12:26:05 PM

Guides are not consuning those resources, the public is. Guides are just a means of access for more opportunity.

You beat me to it. Who do you think the guides clients are???The public! Just because they are out almost every day some of you are butt hurt? Take some days off, heck, hire a guide yourself. I'm not a guide nor do I love all guides, but they have every right to bring Joe blow out fishing if Joe blow is willing to pay.

Ghost Hunter · « **Reply #24 on:** January 27, 2021, 01:04:46 PM »

Joe Blow here

Used to have my own river boat. Now I just hitch rides.

Limhangerslayer · « **Reply #25 on:** January 27, 2021, 01:09:50 PM »

John day pool is still open. I don’t know why you point to guides, were you Down there fishing? I was 4 of the 7 days. On the second to last day we saw 12 fish kept counting our three. Not one guide counted towards those. But there was a guide there that I haven’t seen before, maybe doing exactly what you’re talking about. But he was getting his a$$ handed to him. We caught 5 keepers total in an hour and a half and they never touched a fish. If you would of been down there for the opener you’d of seen more boats then ever. Mostly all sport boats. Warmer then normal water and weather plus fishing pressure was the cause. Also there are more slot fish in those sections then there’s been in a long time with their restricted quotas the last few years.

ASHQUACK · « **Reply #26 on:** January 27, 2021, 02:46:50 PM »

Limb, valid points.
I wasn't there, but not because I didn't want to be. My point, maybe misguided, was that there was more pressure than there ever has been and I saw a lot more guides advertising for sturgeon trips than normal. I truly believe that it was due to the regulations on our steelhead rivers.

Badhabit · « **Reply #27 on:** January 27, 2021, 02:57:57 PM »

I shook lemon pepper on mine and cooked it like chicken. Was not bad for the first time cooking sturgeon.

2MANY · « **Reply #28 on:** January 27, 2021, 03:48:18 PM »

And when they are done raping the sturgeon resource they will move on to the next one.

Commercialization of the resource is the enemy.

fowl smacker · « **Reply #29 on:** January 27, 2021, 04:08:11 PM »

Quote from: 2MANY on January 27, 2021, 03:48:18 PM

And when they are done raping the sturgeon resource they will move on to the next one.

Commercialization of the resource is the enemy.

Who is "they"

Ghost Hunter · « **Reply #30 on:** January 27, 2021, 04:47:54 PM »

Raped on a harvest quota?

huntandjeep · « **Reply #31 on:** January 27, 2021, 08:11:09 PM »

WOW didn't know this would be such a touchy subject. Thanks for all the recipes guys .
@ ASHQUACK Pretty sure McNary stretch is still open for retention , or it was a couple days ago , when I talked to the guide we will be using . Yeah we are using a guide

Stein · « **Reply #32 on:** January 27, 2021, 08:39:20 PM »

Good luck, hope you get some keepers.

Sutherland · « **Reply #33 on:** January 27, 2021, 10:05:56 PM »

Fish on and keep calm all lol

Dwrecknfish · « **Reply #34 on:** February 18, 2021, 02:01:13 PM »

Only had sturgeon once and it was fish and chips style. They were actually cut into smaller chicken nugget sizes. Pride of the west batter and for some reason as I was told plain old coors light worked the best for the batter. Let’s just say they were the best fish n chips I ever ate

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Author Topic: Teach me about cooking Sturgeon (Read 1980 times)

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