cleaning/filleting a sturgeon

high_arc · 11-19-2002, 09:33 PM

Any tips or websites on how to do this. I have only fished for them once and caught an oversize. Hope to go soon and don't know what to do with one if I get a keeper.

Dan Christopher · 11-19-2002, 09:37 PM

i dont clean i just fillet.

i cut the spines off the back in a long strip.then just fillet down the backbone and around the gut. once the sides are off i fillet the skin off and leave only the meat.cleaning is a mess i dont deal with on the sturgeon. hope this helps

[ 11-19-2002, 10:39 PM: Message edited by: MADWIZERD ]

high_arc · 11-19-2002, 09:45 PM

Thanks, so you don't even cut the belly open first?
Do I have to be careful with the back bone cartilidge?

Dan Christopher · 11-19-2002, 09:56 PM

no and no

treat is as if it i any other back bone.alot easier then a salmon.

when you fillet down the back around the ribs it will get in to the gut. no biggie and dont worry about the belly meat leave it on the fish.not enogh meat to deal with.just the back and the sides.

Herring Impaired · 11-19-2002, 10:39 PM

If you ever get a chance, check out Sturgeon Pauls in Warrenton near Astoria. For $5 he or one of his crew will filet a sturgeon in minutes. And you can watch it being done! Best $5 I ever spent!

ReelMcCoy · 11-20-2002, 05:09 AM

I do the same thing as Madwizerd except after I cut the scuts off I then make a small cut under the skin on the top on both sides then I take a pair of pliers and peel the skin off like a cat fish. Works great. The other thing I would add is there are parts that need to be trimed. There is a layer of fat that is yellow there is a layer of redish orange meat along the latteral line and after skinning there is a layer off grey meat that all need to be trimed off. These will all give your meat a strong flavor if not.

Best of luck finding a keeper they are great eating both fresh and smoked.

skrimmy · 11-20-2002, 06:07 AM

Realmccoy, I do 'em much like you and madwizerd, however I was shown to string the sturgeon with a rope through the gills and mouth and hang it over a fence post. Then it's easy to make your needed cuts behind the head and down the back and with a good pair of skinning pliers pull the skin from head to tail. Then fillet it from there.....piece o cake!

Pitch Pocket · 11-20-2002, 07:08 AM

The belly meat on a sturgeon (or a salmon) is the oiliest meat and is excellent smoking material. Why waste it?

Also, Sturgeon Pauls does an quick and efficient job, but have you ever noticed them cutting a slice in the center of the fillet for a hand hold? Its a gash about 4" long in the thickest part of the fillet and exposes more meat to the air.

If I pay $5 for someone to fillet my sturgeon, I expect the fillet to be intact, not hacked up for the filleter's convenience. They filleted 4 of my fish one day and gashed them all. I haven't let them do another sturgeon since.

Killertraylor · 11-20-2002, 10:21 AM

The sturgeon cleaning place in Chinook next to the boat ramp does that too - if you take them a sturgeon, you get back 4 fillets instead of two big ones. I like the pliers suggestion - I've never skinned one that way - I'm guessing you have to then trim all the red and grey stuff off of the fillet, which could be time consuming. I always cut the fillets off the side and then skin them - I can get most of the red and grey stuff off this way. I've filleted hundreds of sturgeon and it's still the most difficult fish to do good every time. Sportsmans cannery in Ilwaco does it the best for my $5 and I take them there when I have time.

Blue Water 23 · 11-20-2002, 12:37 PM

1. MAKE SURE YOU BLEED THE FISH. It will make filleting and eating a lot easier. Cut slices in the gills ON BOTH SIDES so there will be no blood to dig through, but don't worry about the guts. Let bleed on a stringer for 45 minutes to 1 hour.

2. DON'T TEAR OFF THE SKIN. It will create even more work. Cut the fillet away but leave it attached to the back down at the tail so you can use the body as leverage while cutting the meat away from the skin. The fillet and the fish will be on opposite sides of the tail. All you have to do is push down on your knife, agianst the skin on the bottom, with it slightly tilted up at the blade. Find the right angle so you cut off the skin and the fat but leave the meat. As long as you are pushing down your knife will stay against the skin and once you learn the right angle it is easy. If you tear the skin off with pliers it leaves all of the fat which is a b%#@% to take the time to cut off.

Dan Christopher · 11-20-2002, 02:36 PM

oh and these fish dont die easy, so even if bleed along time ago it might flip around on the table a little be ready for it. now go get a fish.