Boiling Sturgeon ???

[Diehard]

A guy I know says that boiled sturgeon is like eating lobster. Has anyone out there tried this? :shrug: I hate to waste a fillet.

[U. I.]

I can't imagine it would be like lobster?

['ZZZZzzzzzz']

It's true. I wouldn't say it's Lobster, but it is good. I cut the fillet into 1 to 2 inch cubes and blanched them in boiling water so that they were barely cooked all of the way through and dipped them in a little butter.

Pretty tasty! :cool:

Z's-

[kevray]

It is okay that way-but if you are a lobster lover as I... nothing compares.

[Diehard]

I guess he lets it boil until it floats, then it's done. Dips it in garlic butter and thats all there is to it. Just curious, I'm always looking for different ways to cook fish.

[Pilar]

If you crab, you will soon make this a habit.

Use Old bay spice bags and/or a handful of pickling spice. Add 2 gallons of salt water, a Qt of Rice vinegar and use a 5 gallon pot.

I cook my crabs whole but will soon try the clean it first method, now that the boat is raring to go again. Cook the crabs as always and 4 to 5 minutes before done, throw in corn broken into 3 pieces, and a pound or two of sturgeon filet cut into 1/2" by 1" by width of filet strips.

Remove the fish immediately when the crabs are done to prevent overcooking. Serve with butter, lemon, salt and pepper to taste.

You won't believe how good it tastes. Firm and chewy like lobster and tasty like lobster too.

Eat the crab as always, just take a minute to get out the fish pieces before they overcook. The corn will not need butter, maybe a little salt. You can also add whole red potatoes (cook potatoes for at least 10 minutes), quartered lemons and other things.

This also works with shrimp, crawfish and other shellfish boils. Don't spare the spices, the water should be red!

[ 02-17-2003, 03:06 PM: Message edited by: Pilar ]

[Diehard]

Thanks for the tip Pilar. It sounds great!

[U. I.]

whoa! that sounds awesome. Im getting hungry...i'd give that sturgeon/lobbster a try? Dont you have 100lbs of it? Must have crabs to flavor it though???

[Pilar]

Crabs are not a must but they sure make the show.

[Fish Hawk Adventures]

As I remember the way I used to do it was take 2 quarts of water and a cup of brown sugar, bring to a boil and drop 1" cubes of sturgeon in the water until they float, About 60 to 90 seconds. Then take and dip them in a garlic and butter sauce. Tastes very good and close to lobster. That is one of the best ways I like to eat the fish

[reeldick]

We have used most any white meat fish like that for years.
Halibut is another one that firms up nicely when boiled then dipped in melted butter. We always cut it into 1" to 1 1/2" peices, put in boiling salt water for a minute ot two, then drain and eat.
Another thing to try is after boiling, refrigerate, then serve cold with a red cocktail sauce dip. Like shrimp and cocktail sauce. This also works well with panfish fillets such as sunfish or crappies. They all firm up just like boiled shrimp.
These are a great snack to eat while watching a game on TV.

[Re:Play]

We have been to Charleston NC two times and had "Frogmore Stew" both times on plantations. It is fresh shrimp, cut up red potatoes, corn on the cob, and hot spiced sausage all cooked together with seasoning. Wow what a feed. Pilar, sounds like your recipe could match it. Looking forward to trying it.

[Pilar]

I first saw this boiled fish thing at Norma's Crawfish hole, in Nachitoches (pronounce, knack-a-dish), Louisiana. They had no fast food restaurant there. Just BBQ in any one of several tin roofed restaurants, and several foofy New Orleans high dollar places with 3 story ornamental iron and 'Est. in 1755' signs on the front doors along the waterfront and Norma's across the tracks. The crawfish place looked like a converted Dairy Queen or something.

The rest of the town was pretty special too. Nicest people you would ever want to meet anywhere.

The best part was the drive thru liquor store where you could actually buy a mixed drink in a cup with stretch wrap over the top. This was considered a 'closed container'. What a weird deal that was. And the cop shop was like right across the street from the liquor store.

I spent about a millennium there over 43 days doing the startup from hell for Wellons. The job sucked, the customer sucked but we ate like kings. Is it wrong to eat at the crawfish place every day and sometimes twice in the same day? Sometimes this keeps me up at night. :grin: :grin: :grin: Looking for the same dillemma here, local.

Yeah, buddy. Picnic tables with a hole in the middle and a garbage can undeneath. You ordered your 'boil' by the pound and the boiled corn, fish and taters by the each. This was served in a plastic lined paper sack (to go) or on a cafeteria lunch tray in a steaming pile. The fish was catfish, boiled in with the crawfish or of course fried with hushpuppies. The paprika/salt/ohmygod hot mix was in a 48 quart cooler in the back and the guy used a dog food scoop to measure it out for each batch. 3 or 4 scoops in 20 gallons of water. The steam made your eyes burn.

Oh and Northwestern University, did I mention the girls ..... Ahhh the memories ............

I discovered deep fried turkey and a few other things in the same little town.

[ 02-17-2003, 04:38 PM: Message edited by: Pilar ]

[Threemuch]

boil halibut or sturgeon cubes in 7-up. Serve with melted butter. It's good.

[crabbait]

For the "like lobster" deal you need to add sugar. One half cup of white sugar to a quart of water is one recipe. Cut sturgeon into small lobster tail size pieces, cook 'til it floats and dip in garlic butter.

Have served it this way several times and have never had to throw any out! I think Pilar's fish boil sounds awesome, too.

[Thumper]

Try boiling in salt water, dill and pickling spices. Unbelievably good for any light-meat fish and a real winner for bite-sized steelhead pieces.

[Norski]

:grin:

I have hade the same way cook in 7 up and no left overs.

[Fishen Fool]

At the Sportman's show last week, one of Herb Goods demonstrations featured boiled sturegon. I didn't try any but most of the people that did seemed to like it.

[Diehard]

OK. Tried it last night. Boiled it in about 2 qts. water, tsp of rice vinager, chopped garlic, lemon pepper and 1/2 cup brown sugar. Dipped it in garlic-buter. MMMM Good!
Thanks for the tips!

[dawhunt]

Try this , cut your sturgeon into thin strips melt some butter and garlic salt or crushed garlic and spread some over the sturgeon on a broiling rack.Broil for just a few min.(untill done) it dosen't take very long at all, then put on a plate and use the extra butter to dip the strips in. Um UM GOOD !!
Bob :cheers:

[ 02-18-2003, 06:13 PM: Message edited by: dawhunt ]

[Lured In]

I truly respect many of those offering this boiling sturgeon recipe. I had a friend suggest the 7up thing and I tried it. To me it was a complete was of sturgeon. :whazzup: Granted I was going off a 'hand me down recipe' so it could be way off. Personally I will NEVER boil my own sturgeon again. Until someone can feed me thier version to try, mine goes on the grill or is fried. :wink:

[parthur]

Ever heard of "Poor man's lobster" ? :shrug:

It's the same recipe, but using sturgeon.
It's so simple you don't even have to write it down :shocked:

1/2 cup of sugar, 1/4 cup of salt to a gal of water. Bring to boil, add (ice cube size chunks) halibut/sturgeon. When it floats its done. Serve with melted garlic butter.

It's not Lobster but its pretty darn close.........enjoy :wink: