Northwest Fishing Reports

Frying fresh sturgeon seems a good way to not fully enjoy the texture and taste.Id go more for a good hot sear or on a bed of lettuce or cabage leaves.Grilled sturgeon is quite good. Frying tends to make it taste more oily fried then the full flavor of sturgeon.JMO
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yield: Makes 6 servings

This piquant Indian marinade adds depth of flavor to the sturgeon's meaty white flesh.
Active time: 40 min Start to finish: 1 3/4 hr

Ingredients1 teaspoon fennel seeds, toasted
2 cups plain yogurt (16 oz)
1 garlic clove, minced
1 teaspoon minced peeled fresh ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
1/4 teaspoon turmeric
1/8 teaspoon cayenne, or to taste
1 teaspoon salt
6 (1-inch-thick) pieces skinless sturgeon fillet or halibut fillet with skin (6 oz each)
3 tablespoons finely chopped fresh mint
1/2 teaspoon finely grated fresh lemon zest


Special equipment: an electric coffee/spice grinder
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PreparationFinely grind fennel seeds in grinder. Whisk together fennel and 1 cup yogurt with garlic, ginger, cumin, coriander, black pepper, turmeric, cayenne, and 1/2 teaspoon salt. Coat fish with yogurt mixture and marinate in a shallow baking dish, covered and chilled, 1 hour.

While fish is marinating, whisk together remaining cup yogurt, mint, zest, and remaining 1/2 teaspoon salt to make sauce.

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.

Lift fish out of marinade, letting excess drip off (discard marinade), and grill fish, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until just cooked through, about 12 minutes total. (If using halibut, grill skin sides down first and grill, turning once, 8 to 9 minutes total.) Serve fish with sauce.

Cooks' note:
If you aren't able to grill outdoors, sturgeon can be grilled in a well-seasoned large ridged grill pan (without crowding) over moderately high heat, turning once

I love this site for recipes from Gourmet Magazine. They have the most interesting recipes. Some ingredients they call for arent in your local supermarket.

I love Sturgeon! You can also just wrap it in tinfoil with butter, onion, garlic, lemon and a little salt & pepper and throw it on the BBQ and cook it until it is flakey.

I've heard it is good smoked, but never tried it.

Simplicity is always good.

I cant say ive ever had sturgeon any other way then smoked, but let me tell you. Smoke sturgeon is good! :chef:

I love smoked sturgeon. The problem that I saw for Toni was that someone gave her a piece. If its a steak its not worth the effort to smoke 1 piece of fish imo.Id prefer to cook it and enjoy it fresh and now.Ifin I had a large roast or even a half of fish Id do the smoking bit.

Try cutting it up into 1" chunks and putting it in boiling lightly salted water until it floats. When it floats it is done. Now dip it in a butter (not margerine) garlic sauce. Has a taste and texture very similar to lobster. Try smoking it also with your favorite brine recipe. I use a simple dry brine 4:1 dark brown sugar and kosher salt with a little minced Garlic and pepper.
Frying it with a spicy cajun coating is really good also but fry it in extra virgin olive oil. It will save on the fat content and add a little to the flavor. UUUUUUMMMMMMMMMMMMM!

Nothing I cook on my Traeger is ever ruined. The Traeger to me is One of the best cooking utensils I got.

treagers rule!!!!!! we did some 2'' thick ribeyes last night that turned out awsome

saltyseadog wrote:treagers rule!!!!!! we did some 2'' thick ribeyes last night that turned out awsome

I just had hamburgers but rib steak sounds great.

i havent done burgers on it yet. do you do them on high?

I think there is a recipe for boiling it in 7-up if you can find it. taste like lobster, sooooooo good

When I was younger, I remember many a fish fry when someone brought home a sturgeon. Smoked is good, but 1 inch chunks battered and deep fried, with home made tarter sauce, a couple of spears of picked okra on the side, a few hush puppies, some fries and a green salad makes for a good outdoor dinner.