Russian Sturgeon Recipe from Marshallberg Farm Serves 4-6 Ingredients • 1 Sturgeon Fillet • 1 Lemon • 1/2 Cup White Wine • 1 Cup Crushed Shelled Walnuts • 1/2 Cup Pomegranate Concentrate • 1 tbsp Honey • Sprinkle Brown Sugar • Olive Oil or Butter • Fresh Thyme, Salt, Black Pepper Meat Preparation Heat oven […]
Sturgeon is a great meat for grilling in the summer. For spicy sturgeon kebabs, marinate sturgeon chunks in your favorite spice rub and/or hot sauce. The mild meat takes on bold flavors very well. Wrap in foil and put in the grill for about 10 minutes (until meat is cooked and still moist. Then remove […]
Sturgeon Kebab marinated in Jerk Sauce – Submitted by Will Willis in Boone, NC Cut the raw loin into 2″ pieces and stick them up on a kebab stick. Pour the Jerk Sauce onto a large flat plate and roll each kebab stick in the sauce Preheat your grill to about 350 F (a […]
Sturgeon Fish Recipe Sturgeon is very versatile, functioning wonderfully as an “upgrade” to chicken or pork dishes. Although frying large pieces of sturgeon is not recommended without baking first, frying small chunks yields a scrumptious treat! Ingredients 4 cups vegetable oil for frying 1 egg 1 1/2 pounds sturgeon meat, cut into 1/2″-3/4″ chunks 1 […]
This recipe was taken from PBS | A Taste of History George Washington would have caught sturgeon from the nearby Potomac River near his estate, Mount Vernon. While it is an unsightly fish by today’s standards, it was a popular menu option for early Americans as it was readily available. It still makes a delicious […]
How to Cook Sturgeon – Texture Sturgeon meat has a very unique texture. Unlike other fish meats, sturgeon meat is very dense. It is comparable to a tender, pasture-raised pork chop. Like pork, sturgeon is best prepared slow-cooked, as it tenses up when put on direct heat. Therefore, it is not recommended to pan fry […]
Sturgeon Recipe This sturgeon recipe is sure to please! You’ll need: 2 lbs sturgeon salt flour (for dusting) 3 tablespoons olive oil 3 garlic cloves (minced) 2 tablespoons worcestershire sauce 2 tablespoons honey (ideally Greek thyme honey) 2 jiggers ouzo (or other anise-flavored liqueur) 2 tablespoons fresh oregano (chopped, or 2 teaspoons dried) ground black pepper (Lots of freshly) Slice the […]
Mackensy Lunsford, Asheville Citizen TimesPublished 6:00 a.m. ET June 12, 2019 | Updated 1:01 p.m. ET June 12, 2019 Chef Gavin Baker created the menu, including a sturgeon dish, for Noble Cider’s The Greenhouse in a test kitchen he built in his apartment. Angeli Wright, awright@citizen-times.com Opening a restaurant in three parts Introduction, What makes a […]
Sautéed Sturgeon with Ginger-Scallion Sauce 12 slices fresh sturgeon, each 1/4×2-inches 1 T baking soda 1 egg, white only 2 1/2 t corn starch, divided 4 scallions 10 slices ginger, peeled and cut into 1/8-inch rounds 1/4 c vegetable oil 1 c thinly sliced peeled carrots 1 c sturgeon, chicken or fish stock […]
This recipe was taken from the New York Times magazine. We are substituting sturgeon for pork. An amazing dish! INGREDIENTS 4 cups water 1 piece kombu, about 5 inches by 6 inches 1 ounce bonito flakes 1 Russian sturgeon fillet, cut into pork chop-sized pieces ½ cup flour 1 egg, lightly beaten ¾ cup panko […]
