Best Sturgeon ever

[wanafish]

Ok, after 3 trips this year and no keepers, then this post at lunch time..... too cruel! Thanks for the tips though, will try if ever successful.

[Beefcake]

RipNLips- The bacon wrap sounds good. How do you cook it? Pan fry, bake, or deep fry?

Fishbait- Thanks for the tip. I'll be buying some whole milk this week.

[CATCH AND EAT]

Gee thanks Steve. I had to choke down left over baked chicken and mashed potatos for lunch. But what you ate last night sounds darn good too.

[Rip'N'Lips]

You can either bake it or grill it, if you grill it keep a water bottle handy as the bacon will catch fire. We did it last night at about 450 degrees for 15-20 minutes. Watch it closely, don't overcook or the sturgeon will get tough...

Rip'N'Lips

[dampainter]

just curious, how much sturgeon do you all eat, I`ve never had a chance to eat any yet, hope that will change soon. I have talked to a few who said thay would never eat a sturgeon due to all the polutants...pcbs,fertilizers etc...that resident fish live in.

[Bait O' Eggs]

Sturgeon.... Yuck

I put this in the smoke house at lunchtime and told the wife to keep an eye on it, dont burn the house down and keep throwing some apple wood on the fire till I get home. About 5 pounds of vension from November that went in the brine last night and into my belly tonight :tongue:




Steve legs didnt look half bad when he shaved them last time. It is his beard that needs cut off to complete the sex change. [img]graemlins/1zhelp.gif[/img] then he will make somebody a nice wife :tongue:

[luguando]

CHE Fishbait,

That sounds like an awesome recipe and preparation method for sturgeon. Most of the sturgeon I've caught has been smoked but your recipe sounds like a must try. Thanks for sharing!

[fishbait]

Man o Man, I just gotta tell you all that I had the absolutely best Sturgeon of my entire life last night and I think it is due mostly to one thing.

After this fish was caught, cut up and trimmed as usual I soaked it in milk. Now this time I got busy and forgot it was in the fridge for a couple of days. Normally I soak it for 24 - 48 hours and then eat or vac pac and freeze, but this time it soaked for 4-5 days. And what a differance, it was the most tender and flakie Sturgeon that I have ever eaten. So...... if you are already soaking in milk (whole is best but not required) you might try leaving it for 4-5 days in a cold spot in the fridge, and if you are not soaking it PLEASE give it a try, you will be impresssed.

OK BTY here is how I prepared it. cut into about 3/4 inch thick slabs , coated in dry pride of the west with about 1/4 cup finely chopped walnuts mixed in the flower. Pan fried in olive oil. Then I used this sauce:

Sautee about half an onion in about 1/4 cup olive oil. Then add about 1/3 cup brown sugar, carmilize the B sugar for 3-4 min then add 1/2+ cup good Balsamic vinegar, simmer to reduce for about 5-8 min then add 1 cup chopped spinish leaves and serve over the fish......... Lordy lordy good stuff.......... Steve

[brshooter]

Fishbait,
It's not right to post these things around lunch time. For some reason, that sandwich I have sitting in front of me doesn't look real appealing anymore.

[kevray]

Thanks for the great ideas. Always looking for new ways to prepare that yummy sturgeon.

[Skipper]

Someone else in the office was raving about it too.

Cheerio'
Skipper

[BigFishFever]

Probably a stupid question...but I got a chunk of a sturg that was caught this last weekend..

I planned on deep frying it, would this milk soak be good for that as well? Sounds like it...

Other question, I was going to try the boil in 7-UP also,should I soak this as well?

[h20dog]

Nice Steve....now I have a big drool spot on shirt You will make someone a lovely wife someday :tongue:

[TundraIII]

h20Dog...too funny man! Fishbait, thanks for the tip, geez that sounds so good!

[Kentucky Hog Hunter]

Hmmm...

Sounds like a good way to cook Tuna as well...

Oops did I say that...

[Rip'N'Lips]

BigFishFever-

Hopefully I have caught you in time... don't I repeat, don't try boiling it in 7-UP. Someone once remarked that it tasted like poor man's lobster so I gave it a try. It tasted like boiled shoe that had been soaked in butt juice...

Cut it into 1" cubes, dip it in soy sauce/Teriyaki and wrap it with bacon. Cook until the bacon is done and enjoy...

Just say no to sturgeon and 7 up...

Rip'N'Lips

[Miss B Haven]

Originally posted by h20dog:
Nice Steve....now I have a big drool spot on shirt You will make someone a lovely wife someday :tongue:

<font size="2" face="verdana,arial,helvetica">I already proposed to Fishbait after eating his smoked springer belly. He turned me down :blush: , I'm so dejected :depressed: ... probably scarred for life. [img]graemlins/berry.gif[/img]

Gotta go see my therapist! :grin:

[BigFishFever]

Originally posted by Rip'N'Lips:
BigFishFever-

... don't I repeat, don't try boiling it in 7-UP. Someone once remarked that it tasted like poor man's lobster so I gave it a try. It tasted like boiled shoe that had been soaked in butt juice...

\

Rip'N'Lips

<font size="2" face="verdana,arial,helvetica">Ok, I guess that pretty much answers my question!
Thanks for the straight shot answer!

[fishbait]

My general rule of thumb is:

If I want it chewy, don't soak it

If I want it tender and flaky, soak it.

IE: I prefer not to soak the syurgeon if I am going to smoke it. most otherwise it gets the milk bath

MEl, try the sauce on your tuna, goes really nice