Sturgeon help

[Nemo]

Never had or cooked sturgeon before. I was told I can bake or bbq it...so far bbq has my vote, but what else would you recommend?

http://www.ifish.net/gallery/data/500/medium/Fishin_005b.jpg :food:

[puddles]

dthey are all good,but my favorite is fish n chips.cut sturgeon in 1 in. pieces and then flour then egg wash then PANKO and then fry.doesnt take too long either,PANKO can be found in any super market with the asian foods.look for green box.or you can use any bread crumb type stuff that you like.

[MattPark]

The reason for the egg is to make the panko or whatever you are using to fry to stick to the meat. Dipping the meat in flour first is counter-productive as far as I'm concerned, and it doesn't affect the taste.

Just make sure all the meat you cook is not red or yellow. The white meat is what you want.

[?who da ville?]

The flour provides a base that helps the panko stick. This isn't essential with sturgeon, but it helps some. If you ever fry razor clams, the flour coating is essential, or the batter won't stick.

My favorite way to prepare sturgeon is poached:
-Heat a seafood broth or chicken stock to boiling
-Pour over sturgeon fillet or steak in a shallow pan
-Place in hot oven (400-425)
-Cook for 10 minutes/inch of fillet thickness...it should be a little rare when you remove from the oven...it'll finish cooking on the hot platter.
-Serve with wild rice
-Add cheese sauce, hollandase sauce, or whatever

Poaching gives the sturgeon a great, pork-like texture...it's the best!

[Chromaflage]

Here's a recipe I posted a while back. This is simply delicious! Balckened Sturgeon Fillets (http://www.ifish.net/forum/showflat.php?Cat=&Board=recipes&Number=679468&Sear chpage=1&Main=679468&Words=sturgeon+Chromaflage&to pic=&Search=true#Post679468)

:food: :food: :food:

CrF

[STGRule]

I use tempura as the base for the Panko when I deep fry. As long as the meat is dry (which is essential for frying anyway) the tempura sticks and so does the Panko.

I use the tempura and Panko for razors, sturgeon and halibut fish and chips.

[MattPark]

The egg is what makes the breading stick. The other breading doesn't even touch the flour if there is egg on top of it.

I have cooked probably 1000 razor clams with just egg and saltine cracker crumbs, and sturgeon the same way with different kinds of breading, and it does NOT come off. You can take a bite off the clam or cut it up, and it still wont come off.

[rwgoody5]

Congrats on your fish nemo :clap: The best and fastest way i`ve found to cook sturgeon is to cut it into 1 inch or smaller chunks and dip it into some Pride of the West batter and drop it in the deep fryer! :food: I`ve never had a problem with the batter falling off :whazzup:ever :shrug: Even if you dont try it on this fish, you`ll have to try it with your next one!!!!!! Good luck fishin n eatin :cheers: