My friend is going to attempt to smoke up some of the sturgeon. I told him I'd solicit the board for some recipes.

Ok, you sturgeon smoking gurus, please help the cause and let us know your special recipe and secrets! Email me privately if need be.

Parker

[ 09-24-2001: Message edited by: parker ]

The same as salmon, just make sure you get rid of all of that red meat or else it will taste like doody no matter what yo do with it.

Don't worry. We had to bribe a guide buddy of ours a six-pack to show us how to fillet the sturgeon, as I had no clue what do with it once it was in the boat! Easy as pie, now that I've seen and done it once. No red meat left - just two nice big fillets.

Parker

Try this brine! I haven't posted it since last year.

My favorite brine:
1/2 gallon water
1/2 cup pickling salt
1 1/2 cup light brown sugar
3 cloves
3 cloves of garlic (crushed)
5 dried red peppers
3 bay leaves
1/2 medium onion, cut in rings
12 pepper corns
You can also add:
Soy sauce (careful, can get too salty quick)
Honey
Fresh ginger
Lemon zest
Orange zest
Brandy or J.D.

Recipe can be doubled.

Bring to a boil then cool.
Cut fish in chunks not more than 1 1/2 inch thick.
Soak for 2 to 3 days.(refridgerated)
Remove from brine and pat dry with paper towels.
Put on preoiled racks.
Let air dry until cuticle(shiny glaze)forms.
Smoke with cherrywood. If "Little Chief" 3 to 4 pans then 12 hours just heat. Check and make sure its not drying out to much. If the product is too soft for your liking; finish in a 200 decree oven until desired firmness is reached.

The basic recipe is what I use 90% of the time.(It even works on Chums; not a black one though) And is outstanding with sturgeon. It has served me well for 25+ years.

[ 09-24-2001: Message edited by: Bruce ]

This may be too late, but I would get it canned, rather than just smoked. Have your wife hide half the cans for a year and then give them to you next summer, they taste even better after sitting around for awhile. I have tried sturgeon alot of ways and the canned is much better than smoked (IMO).