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Feb 24, 2010 11:22 AM

How do you cook fresh sturgeon?

The white kind from the Columbia River NOT the endangered imported kind.

We had it last night, a big slab baked in the oven at 425 for about 25 minutes and I have to say, I wasn't thrilled with the texture. A bit too overly rare meatish for my taste, if that makes any sense. Of course all the pups were fine with it. . . . figures.

so how do you cook your sturgeon?

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  1. Sturgeon is both dense and very firm, but also somewhat fatty. Sort of like swordsfish but fattier.

    My favorite way of preparing sturgeon fillet is to grill it. Rub all sides with a garlic clove, brush on some olive oil, season with a healthy dose of sea salt and freshly ground black pepper. Grill about 3 minutes for each inch of fish.

    I like to top it with a ponzu-chili type sauce made by combining soy sauce, oyster sauce, Sriricha sauce, minced garlic and ginger, lemon juice, and some toasted sesame oil.

    1. My grandfather used to say that sturgeon made the best sashimi.

      1. The only way I've made it is chunked into 2-bite sized pieces, battered in beer batter and deep fried. Not super healthy, but it's good. I am excited to try grilling it. I am not willing to eat it raw because, if I remember right, 75% of the fish from the Columbia have parasites. BUT it's sturgeon season here and the husband and son are bonding big time in the boat, which means we have about 300 pounds of the stuff. Anyone else have any ideas?

        1 Reply
        1. re: runwestierun

          If you freeze the sturgeon to 0 degrees fahrenheit for a couple of days you'll eliminate the parasite risk and can eat the fish, prepared immediately after thawing, raw for sashimi or the semi-cooked seviche.

          Try slathering it with mayonnaise to which you've added extra crushed black pepper, lemon juice and Dijon mustard; then grill it or bake it in a very fast oven. We do that here in Connecticut with blue fish and it works as great with sturgeon.

          Alternatively, the ponzu-chili sauce that ipsedixit describes hereinabove would also make a great marinade for your sturgeon. Bake or grill.

        2. Because sturgeon's so meaty it makes a wonderful kebab fish. I cube it to about a 3/4 inch size, and marinade it in a mix of grated fresh garlic, olive oil, fresh lemon juice, cumin, thyme, green tabasco sauce, and white worchestershire sauce. I stick it in a bag or bowl in the fridge while preparing the other kebab components - some kind of onion (baby Walla Walla sweets are at our farmer's market), bell peppers, mushrooms, zucchini, whatever floats your boat. Oil and season the veggies the way you like them and do it up on the grill. Doesn't fall to bits or overcook with this treatment, as other, less firm fish might, but the size of the portions and the context make it very pleasing.

          1. Hey, check out this plate-cooked sturgeon paillard recipe. I am going to make this Sunday.