The delicious taste of sturgeon is somewhat reminiscent of scallops, and its firm, meaty texture makes it a favorite among seafood enthusiasts. When cooked, it has a flakey consistency similar to halibut but firmer.
Many people say sturgeon is like the moistest chicken breast they ever had, but you still know it is fish. The mild flavor works well with a variety of flavorings, such as lemon juice.
Because sturgeon is firmer than most fish, it can be perfectly grilled with some salt and pepper and served with a nice homemade tartar sauce…mmm.
What is sturgeon?
Sturgeon is the common name of some species of large, bottom-dwelling, freshwater fish that can also survive in saltwater. They are an ancient lineage, having evolved around 160 million years ago, and have the same appearance for the last 100 million years.
There are about 27 different types of sturgeon found in the world’s rivers and lakes. Most people are familiar with the Beluga, also known as the European sturgeon since it’s a caviar producer.
Sturgeon meat can also be consumed and has been for many years. Like all other bottom fish, you should limit your sturgeon consumption, and pregnant women should avoid it all together.
What does sturgeon meat look like?
At first look, sturgeon meat is light pink in color and firm like halibut or chicken breast. There are no bones or cartilage run through the meat fillets like most fish.
When fresh sturgeon meat is cleaned and filleted, there will be a powerful smell, but it is not unpleasant like some fish. It will be easy to cut and cook because of how firm the fish is, without it falling apart like other white meat fish.
Once cooked, the sturgeon will look similar to other sizeable white meat fish but slightly firmer. The taste of sturgeon can best be described as a cross between a white fish and chicken breast.
Sturgeon meat has an excellent fat content than other white fish, which is more similar to salmon fat content.
What is the best way to clean and cut sturgeon?
After a sturgeon has been caught, immediately cut an artery by slicing perpendicularly through the gills to drain the blood and kill the fish.
Wait one hour, and your fish should be ready for the next step. Grab the fish by the tail and remove all the fins by placing your knife behind each fin and slicing forward.
Next, remove the scutes by slicing just under them away from you, staring next to your hand holding the tail. Then, place the fish on its belly and cut it halfway down on each side of the backbone. Next, cut perpendicular behind the gill.
Grab one of the sides and pull it open. Take your knife and cut between the meat and fat down to the side of the belly to remove the whole side in one fillet; repeat to remove the other side.
Place the fillet skin-side down and use a long knife 1/2 inch across the bottom to remove the meat from the skin. Trim any fat, dark red, or gray muscle tissue and discard it. Wrap your meat in paper towels or rags, then refrigerate your fillets ASAP.
You can use a more traditional method of fish filleting, but we prefer to avoid cutting into the gut, similar to bass or rock fishing cleaning methods. As a note, do not cut into the spinal cord as the fluid can taint your meat.
The above method was taught to me by a fishing guide so I will stick with it however I found a video of a different method that I linked below.
What Are The Top Ways To Prepare Sturgeon Meat?
Our favorite way to prepare sturgeon is on the grill marinated in lemon juice with salt and pepper. Sturgeon has a texture similar to halibut or chicken breast and tastes like a cross between the two. Because of this, it can be prepared in any way either one of those can.
Here is a list of some top ways to cook sturgeon meat.
- Grill with light seasonings
- Deep fished fish sticks
- Smoked with savory seasoning in the brine
- Pan-fry with cajun spices
- Pouch in a quarter-inch of lemon juice flavored water
- Boil in seasoned water
- Bake in a foil pouch topped with lemon slices and onion slices
For a rare treat that is great for sturgeon and halibut alike after cooking crab and a fish fillet to the used water on a high simmer for about 7 minutes. Check to make sure your sturgeon is cooked, then enjoy the crab-flavored fish fillet without cracking crab.
How do I cook sturgeon?
Cooking sturgeon is not tricky, but there are some basic rules to follow.
First, make sure after cleaning your sturgeon, you have let it rest overnight so, and acids or liquid in the meat can be extracted and rinsed off.
Inspect your sturgeon meat for parasites like sea worms and remove them with a paring knife.
Cook your sturgeon to 145 degrees internal temperature for food safety and to kill any remaining parasites.
After your sturgeon is cooked, rest it for 5 minutes as you would a beefsteak.
Avoid overcooking your sturgeon because it will become dry and lose flavor.
How do I store sturgeon?
An excellent way to store sturgeon is in the refrigerator if it will be eaten within one week or in the freezer for up to 3 months. For best results in refrigerators or freezers, always vacuum seal your fish to prevent exposure to air.
After you thaw your sturgeon, soak it in milk for two hours, rinse, and pat dry before your normal cooking process. Soaking in milk works well with most frozen white fish and crab meat.
Why is sturgeon so tasty?
Sturgeon meat has a mild taste similar to halibut and chicken breast with a lean texture. This allows sturgeon to take on many different flavors without being “fishy.”
Because sturgeon is firm meat, it is easy to handle and easy to cook.
Smoking Sturgeon Basics
Sturgeon can be smoked in the same way as any common white fish. Here we will cover the basics of a dry results smoke. While this fish will be dry, it will still need to be refrigerated unless you cure your fish before smoking.
- Brine your sturgeon meat overnight for 8 hours with your preferred spices.
- Prepare your smoker for low and slow cooking, 160-175 degrees Fahrenheit/71-79 degrees Celsius.
- Rinse and pat dry your sturgeon meat, then place it on your smoker racks. Lightly season your fish with the same blend of seasonings you put in your brine.
- Smoke 6-8 hours, with checking every hour after the four-hour mark on its progress until it reaches an internal temperature of 150 degrees Fahrenheit/66 degrees
Check out this article on Smoking White Fish for some more recipes, including an excellent sturgeon recipe.
Conclusion
Sturgeon is a great fish to eat. It tastes good and can be prepared in many different ways. While sturgeon isn’t as common as halibut or salmon, it is still a great addition to one’s diet. Sturgeon is healthy for you and will give you valuable nutrients.
Keep in mind you should not eat large quantities of sturgeon because it is a bottom fish that could contain heavy metals.
FAQ
Where can I buy sturgeon meat?
Because many sturgeon species of sturgeon are endangered, it can be hard to come by, but there are managed supplies and farm fish you can buy. One supplier is Seattle’s Pike Place Markets online store. Smoked sturgeon can be purchased online at Amazon.com, but be prepared for sticker shock as it can be pretty pricy.
Can you eat sturgeon raw?
You can eat sturgeon raw, and it is used in some rare sushi preparations. However, we recommended taking a few precautions before consuming raw fish at home. Always freeze your fish for 24 hours before making any raw dish; the freezing will kill most parasites. You can also cure your sturgeon with an acid, like lemon juice. This can be done cubed as in ceviche or thin-sliced, similar to carpaccio. Remember to perform this in the refrigerator and allow plenty of time for the process to complete.
How long do you smoke sturgeon?
A good rule is you should smoke your sturgeon is whatever it takes to get an internal temperature of 145 degrees Fahrenheit. For a hot style smoke, this could be 30 minutes on a pellet grill at 350 degrees. A slow smoke in a vertical smoker might take up to 8 hours at 170 degrees.
