Sturgeon Meat

Years ago I got talking to a guy who told me that sturgeon meat is sorta soft and no good for traditional frying. He said he would smoke it and use it for cracker dip. Today I fished with a friend of a friend. He told me that sturgeon meat is really firm and tasty. He compared it to Tuna, saying that you could throw it on the grill like a tuna steak. Now I don’t know what to believe
I’m just asking out of curiosity and have no immediate plans to cook up a sturgeon, but what is their meat like, soft and only good for smoking or white and firm and good for grilling and frying? Thanks for help curing the curiosity of this cat.

I have never heard of fried or grilled sturgeon, but smoked sturgeon is very common.

This may help http://www.ifish.net/board/showthread.php?t=185243

I had some white sturgeon in at a mn resturant about 4 months ago. I believe it was either broiled or baked. I can’t imagine that lake sturgeon is much different.

It certainly had a lot of flavor, but I really didn’t care for the flavor. It had a texture similar to tuna. I think it is kind of an acquired taste, but not one I’d order on a menu again. If you’re adventurous, I’d recommend giving it a try.

I’m sure you can find some recipes or cooking tips with a google search.

Because it’s a very oily fish, it’s great for smoking.

Grilling like salmon steaks is likely the second most common way to prepare sturgeon.

It certainly is note soft or mushy.

Smoked Shovelnose is available on-line at Schaffers Fish Market<<

If you do happen to order an item from Schaffers, try the smoked silver carp. It’s close to the best smoked fish I’ve ever tried although very bony.

A restaurant I worked at had it on their menu a few years back. I remember doin a double take when I saw it. Very tasty fish, fairly certain the fish they had were white sturgeon from northwest for what that’s worth.

Smoked is great,as far as cooking them any other way I have not tried it and probly never will,has to be the best smoked fish I have ever had

I have a friend who spears on Winnebago. His was a pretty large fish, 90+ lbs. He brought me some and fried it just like any other fish. Can not remember what he used for coating but it was great.

Mmm, Plank Grilled Sturgeon. I need to buy a tag…

..and find someone willing to donate me a sturgeon.

Brian, is the smoked carp all smoked Silver Carp? I’d like to give it a try. Kind of makes me want to buy a new smoker and start smoking carp, since they are underutilized.

I have et a lot of smoked carp, smoked it in our ole river rat smoker. Small ones are best after brinning over night.
Been a long time ago, but I remember it well. Mo river carp, not the best but tasty smoked.

Roger

Pug, I’ve tried smoked carp, large and small. YUCK. I’ll pass.

Smoked Silver Carp on the other hand is firm white meat and amazingly good. ‘cept the bones but they aren’t that hard to pick around.

Kind of like a pike except more bones.

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Pug, I’ve tried smoked carp, large and small. YUCK. I’ll pass.

Smoked Silver Carp on the other hand is firm white meat and amazingly good. ‘cept the bones but they aren’t that hard to pick around.

Kind of like a pike except more bones.

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Ok, well is the carp from that place silver carp or whatever carp is “in season”.

I knew some Asian people who took a carp and deep fried it and then ground up the meat for a dish. It was no good and I got a tummy ache from it. Not sure if the tummy ache was psychological, but I know the taste of the meat wasn’t just in my head.

That being said I would eat a smoked leather tongue from an old shoe.

You’ll have to ask them to ensure it’s silver. Otherwise you get….CARP.

PS Watch out for the shipping.

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Because it’s a very oily fish, it’s great for smoking.

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I’ve never smoked fish before. Why does an oily fish make for better smoking?

The oils capture and hold the smoke flavor.

Sunfish, pike and walleye cheeks are good smoked but when a person gets into the oilier fish like trout, white fish and sturgeon they are excellent.

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Because it’s a very oily fish, it’s great for smoking.

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I’ve never smoked fish before. Why does an oily fish make for better smoking?

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In my opinion it’s because the oil represents a moist texture. Otherwise I believe most of the actual water moisture is evaporated. When that happens you end up with fish leather.

I’m planning on buying a smoker this spring and trying some different things. But first I need to learn how how to catch a sturgeon!

Kevin, you have shovels (or as some locals call them hacklebacks) down that way I believe. I would check if it’s open but I’m almost sure it is.

Everyone has their one tastes, but it’s hard to beat apple wood.

I have smoked common carp and it was great! I only keep them out of clean cool water. I have a friend who started canning them like tuna and uses it in place of tuna in cooking.

Carp were brought here and introduced to our lakes to provide FOOD!

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Kevin, you have shovels (or as some locals call them hacklebacks) down that way I believe. I would check if it’s open but I’m almost sure it is.

Everyone has their one tastes, but it’s hard to beat apple wood.

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Yes, we do. I fish the miss though and it is a mud/shell bottom here. I’ll have to hit up the Cedar or something, that river is pure sand down here. I saw a dead one floating in the duck decoys this year so I know they are in there.

Shovels love sand. Just sayin’.