I have a question for the Sturgeon fishermen, whats the best way to butcher these fish? I don't fish for them often just a few times a year. But after filleting 3 this weekend, I wonder is there an easy way? -Steve
<font size="2" face="verdana,arial,helvetica">Hint: I use a sharp serated skinning knife to cut the skin and a filet knife that I got at GI Joes on sale for $2.95. Keeping it razor sharp is the trick. Don't waste 80 bucks on a knife if you are not using it as much as thge commercial guys. Buy a fairly inexpensive one and learn how to sharpen it or find one like mine that has the ceramic sharpener built right into the sheath.If your gonna do it yourself invest in a good knife. I priced the ones they use and they are about 80 bucks a piece. Sure these guys deal with high volume but after pulling anchor all day and with boat clean up etc., I'm not interested in fileting a 40 lb sturgeon with my 15 dollar knife.