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I know there are a lot of EXCELLENT ways of preparing sturgeon out there. Here's an idea to add to your repertoire that we've enjoyed for years. BEWARE - don't let your fishing buddies know you tried this or they may tease you mercillesly, save this for when you are having your boss over for dinner and want to make an impression:

Try making Coquille St. Jacques using sturgeon instead of scallops. It is truly awesome! The texture and taste is perfect.
 

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Or on REALLY special occasions, you could substitute in Tule without having to do any cooking at all, right? :laugh:
 
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