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 or grill a (thick) fillet or steak without first baking it for 20-30 minutes, covered, at 350°F. For extra tender sturgeon (like a pork tenderloin), bake for a longer time at a lower temperature. A little douse of white wine and lemon juice before baking yields favorable results.
If cut into small 3/4″ chunks or thin strips, battered sturgeon meat can be fried and served as yummy bites, without baking first. It is not recommended to batter-fry or pan-fry thick or large pieces without baking first. The texture may be a little tough or rubbery.
How to Cook Sturgeon – Flavor
Sturgeon meat is extremely versatile. It takes on virtually any flavor with ease. Flavoring ranges from simple and pure with a little salt, pepper and butter, to bold spicy curries or BBQ flavors. Sturgeon meat is a fantastic healthy substitute in chicken and pork recipes.
How to Cook Sturgeon – The Endless Possiblities
• Blackened Walnut Encrusted Pomegranate Sturgeon
• Savory Baked Sturgeon & Potatoes
• Crispy Sesame or General Tso’s Sturgeon
• Malaysian Curry Sturgeon
• Sturgeon Masala
• Sturgeon Chowder or Stew
• Fried Sturgeon Bites with Home Made Ranch Dressing
• Sturgeon Kababs
• Grilled Sturgeon Steak with Roasted Asparagus and Double Baked Stuffed Potato
• Mediterranean Salad with Sliced Grilled Sturgeon and Red Pepper Sauce
• Grilled Sturgeon Burger with Cajun Steak Fries and Jicama Slaw
• The list goes on!
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