What is the best way to clean a sturgeon?

[DownTime]

I have only cleaned one sturgeon by myself and am looking for any tips from experienced people [img]graemlins/1zhelp.gif[/img] Pictures or diagrams would be good.

Thanks
JB

[TonTo]

Currious about the response myself we had this topic a while back and a various amount of technical support.I'll check some of the responses here an then maybee let ya in on the right way just kiddin guys but I still wonder why some remove the cord.And remember to bleed it well in advance you'll end up with a lot cleaner job.A sharp knife helps I have a curved blade skinning knife I find works best for removing the fillets.
First remove the diamond plating and the fins....
Starting behind the gill plates I use the curved blade mentioned earlier and take the fillets ,much like taking back straps from a deer....try not to poke the gut though they do stink...
then laying fillet skin side down I use a fillet knife to seperate the meat from the skin...don't worry about getting too close since anything missed on the skin side will probably be off colored and need to be trimmed any way....
next remove all red ,yellow,brown or otherwise off colored meat....
batter dip and deep fry...or smoke,broilor grill your choice and enjoy. :grin:

[5-Cents]

Yep remember to bleed the fish on the boat before heading in....

I like they way the do it at Sturgeon Pauls in Hammond...

Take off all the scutes and fins except for the tail fin. Slit from anus to gills. cut off head. Take out guts. Now just follow the spine down from the head with a sharp knife on each side. You should be left with two big fillets and the waste is the spine and tail.

Flip the fillet over meat side up and cut a notch near the tail for a grip then runt he knife between the skin and the fillet until you remove all the skin. Flip back over and tirm all the red fat off.

Very fast and easy

[Chromaflage]

Here's what I do....I have put to large nails side by side, about 3" apart into one of my vertical deck roof beams...you can use a tree or some other type of vertical post. I cut the heads off the nails...so I've got 2 headless nails sticking out - about 6.5 feet above the ground. I'll take the fish and hang it on the nails by the snout. You have to lift the fish up and kind of "pop" the snout onto the nails.

Once the fish is "hanging" I start filleting from the top of the shoulder down the side of the spine on each side, trying not to cut into the gut cavity. Use a very sharp fillet knife. Work your way from the spine, up and down the fish, toward the belly. Once you have the fillets hanging by the belly skin, slice it off of the belly and lay fillets on table - skin down. Fillet off the skin. Cut out all red meat and as much yellow and fat as you possibly can.

ORS

[ 01-03-2004, 08:10 PM: Message edited by: OregonRedside ]

[DownTime]

Thanks for the help guys.It looks like I have some new techniques to master.

JB

[STGRule]

I always carked them like tuna. I also use the nail method but on a horizontal surface. Slice through the skin around the head from ventral lateral scute row around to the other after removing the scutes (I don't bother with the fins). Then grab the pliers and peel the skin off just to the tail. Then I remove all the red meat from the surface of the loins. Starting at the dorsal scute line I carefully separate the top loins down to the lateral line using the knife and my fingers. Then remove the lower loins the same way. You end up with four loins and the skin, guts, head, and body are all still attached to each other so its easier to dispose of.

[ANDYCOHO]

I agree with 5 Cents, I like the way Sturgeon Paul does it.

It is very quick and you can do it just about anywhere, I usually use this method in my driveway on a piece of plywood.

[FishFreak]

Here's a site I found helpful. It includes pictures and a step by step guide. the first time I followed this the results were only ok but the second time the filets came out very clean.... I'd recomend taking a look...
http://www.socalsinker.com/cleaningsturgeon.htm

[Waterfish]

It sounds like some people remove the guts when cleaning a sturgeon, and others don't. What are the pros/cons of removing or not removing the guts?

[Smily]

Fish Freak,

Great job on finding cleaning instructions and pictures. I had been wondering that myself.Now if I can go find one to clean.

:smile: Smily :smile:

[shalom]

I like to hang the fish by a rope .I put a pully on a rafter and hoist it up to a comfortabe level to work on . I tie the end of the rope off to a cleat like you would have on the side of your boat . It does!t seem to matter if i hang it from the head or the tail .I doin!t cut any of the scutes off. I start my cut to fillet on the top next to the spine and work my way down to the belly . After you get started a little ways the meat will fall down by graivity and it will allmost pull away from the skelaton by it!s self . As soon as i remove the filley i lay it on a cutting board skin side down and cut the skin off . When you get close to a scute you will feel it with your knife it will feel like you are cutting through a bone . Just back tour knife up a little and cut into the meat a little deeper . Work your knife back to the skin and continue on till you come to the next scute .Contine on untill you are done . You will not waste an meat after you have done this a couple of times. This works for me and this is the easiest and fewes steps which makes it the fastest way for me . Be sure that you have bled your fish well . I leave it in the water and check on it a couple of times as the cut will sometimes reseal themseft and not bleed comepletely out . I like to hang it over the boat on a rope and cut the gills with a pair of dikes. Good luck and i hope that this will help .

[Tacklebuster]

This question is an easy one, hands down.

With a five fish limit this year, gather all you eaters in the estuary this spring and summer. Take them to Sturgeon Pauls and leave a happy camper.

The fish are much better eating in the estuary when you have fresh fish from the ocean coming in with the tide gorging themselves on anchovies.

Remember, every place else on the river is all pre season practice.

[ 01-04-2004, 04:43 PM: Message edited by: Tacklebuster ]

[Green Machine]

FishFreak-

What the heck is that!!! I've field dressed deer cleaner than that. The guy is filleting it on his driveway!! :shocked: :shocked:

Sturgeon Paul's is well worth it, but also nice to know how in a pinch. I do not gut them. I just remove top scutes, then run the knife down around the spine and down to the belly like a salmon, but not cutting into the gut cavity. I then remove the skin and side scutes with a fillet knife. I can do it pretty fast and easy, but I have been told I "clean them up too much". I don't like any red fat. Just my $.02. Everyone has there own way that works.

Green Machine

[Mrdorkfish]

Uh... i'm a keeper sturgeon virgin, after seeing that, :shocked: I don't think i want to keep one. "like, Oh my god" :tongue: there has to be a better way than that.... I heard that if you put it on a cyclone fence post it works just the same as the nail thing. Sturgeon has never touched my tender taste buds...all i hear is how good it is and also smoked from my Bro. oh man...it's cold outside [img]graemlins/eek13.gif[/img]

MrDorkfish [img]graemlins/dork.gif[/img]

Louis

[Herring Impaired]

Y'all need to go see Sturgeon Paul do it in Warrenton Oregon. He can butcher a sturgeon in a few minutes and hand back a couple filets.

He makes it look easy, and it does make it a lot easier to do it yourself once you see it.

Right behind the Texaco/Mini-mart as you enter town. Too bad we can't get him to do a demo at the Sportsmans show!

[5-Cents]

Louis... wanna go sturgeon fishing! :grin:

[SHLEPROCK]

I trim off the upper and the belly scutes. When you cut off the belly scutes you have to continue the cut to just before the tail. Cut the skin all around the head and tail. Grab the tail with one hand and strip the skin with pliars with the other hand. After the fish is skinned lay the fish on it's belly and filet both sides over half of the way down the ribs then turn the fish over and trim the fitets off starting at the head and rolling back the filet as you go.
I don't trim the colored meat until I am ready to eat the fish. When I am ready to eat the fish I take my electric knife and trim off colored meat and cut each filet into 1/4 inch filets.

[Mrdorkfish]

Shane, That almost looks like an invite :whazzup: But the punctuation is a little off :grin: Yes! :smile:

MrDorkfish [img]graemlins/dork.gif[/img]

Louis

[DAB]

Now the way we pros do it No I aint no pro, the way I have found that works great for me is--1- hang from tail-2-cut off in a strip those dimond shape things down the back-3-cut off fins, except for tail-4- cut down belly and take out guts-5-just cut through skin at tail,start to peel skin off,grab with visegrips and finish peeling off skin from both sides all the way to the head-6-cut off head-7-wash down carcus-7- this is where my wife helps or fishing partner helps,,,they grab hold of carcus while I cut down to the spinal cord,and then pull out cord-8-then cut it up.
My $.02 worth........DAB

[ 01-06-2004, 10:24 AM: Message edited by: DAB ]

[5-Cents]

I wonder if the guy that did that step by step ever heard of bleeding his fish :shocked: :shocked: