On Behalf Of My Dad, How Do You Cook Sturgeon (A Fish) ?!


Question: I Know You Don't Cook It Like Any Ol' Fish, And Their Is A Apecific Way...

WHAT IS IT?


Answers: I Know You Don't Cook It Like Any Ol' Fish, And Their Is A Apecific Way...

WHAT IS IT?

STURGEON CUTLETS OR STEAKS
(Directions for Cookery, 1851)

This is the most approved way of dressing sturgeon. Carefully take off the skin, as its oiliness will give the fish a strong and disagreeable taste when cooked. Cut from the tail-piece slices about half an inch thick, rub them with salt, and broil them over a clear fire of bright coals. Butter them, sprinkle them with cayenne pepper, and send them to table hot, garnished with sliced lemon, as lemon-juice is generally squeezed over them when eaten.

Another way is to make a seasoning of bread crumbs, sweet herbs, pepper and salt. First dip the slices of sturgeon in beaten yolk of egg, then cover them with seasoning, wrap them up closely in sheets of white paper well buttered, broil them over a clear fire, and send them to table either with or without the papers.

hi heres some websites with some recipes good luck
http://www.fooddownunder.com/cgi-bin/sea...
http://www.fishsniffer.com/recipes/sturg...
http://www.fishsniffer.com/recipes/sturg...

Sturgeon is an oily fish like trout, salmon and mackeral. The skin is bad tasting and should be removed. Thereafter the meat can be used any way you would use salmon or mackeral. We have most often poached it and used it to make fish cakes.





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