Apparently, I got 10 lbs heading my way.

I need help. Any suggestions for recipes, prep,
grilling/cooking/otherwise?

Thanks a heap,
-Zz
"Zz Yzx" rhymes with "physics"; or " Isaacs" if you prefer.
http://www.abandonedbutnotforgotten.com/zzyzx_road.htm

On Feb 26, 7:36*pm, Zz Yzx > wrote:
> Apparently, I got 10 lbs heading my way.
>
> I need help. *Any suggestions for recipes, prep,
> grilling/cooking/otherwise?
>
> Thanks a heap,
> -Zz
> "Zz Yzx" rhymes with "physics"; or " Isaacs" if you prefer.http://www.abandonedbutnotforgotten.com/zzyzx_road.htm

Borrow a smoker for a pound or two. Use alderwood chips.

Zz Yzx wrote:
> Apparently, I got 10 lbs heading my way.
>
> I need help. Any suggestions for recipes, prep,
> grilling/cooking/otherwise?
>
> Thanks a heap,
> -Zz
> "Zz Yzx" rhymes with "physics"; or " Isaacs" if you prefer.
> http://www.abandonedbutnotforgotten.com/zzyzx_road.htm

Whole or filleted?
--
JL

On 2012-02-27, JL > wrote:

> Whole or filleted?

You can't filet a sturgeon. They're cross-cut like salmon steaks.

nb


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On 2012-02-27, Zz Yzx > wrote:

> I need help. Any suggestions for recipes, prep,
> grilling/cooking/otherwise?

Think of sturgeon steaks like a pork chop and proceed. BBQ, smoke,
bake, fry, etc. I used to pan fry mine in butter. Simple, but
effective. The meat is very much like a pork chop, firm, white, and
tender. Enjoy.

nb

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notbob wrote:

> On 2012-02-27, JL > wrote:
>
>
>>Whole or filleted?
>
>
> You can't filet a sturgeon. They're cross-cut like salmon steaks.
>
> nb
>
>

Darne
--
JL

In article >,
Zz Yzx > wrote:

> Apparently, I got 10 lbs heading my way.
>
> I need help. Any suggestions for recipes, prep,
> grilling/cooking/otherwise?
>
> Thanks a heap,
> -Zz
> "Zz Yzx" rhymes with "physics"; or " Isaacs" if you prefer.
> http://www.abandonedbutnotforgotten.com/zzyzx_road.htm

Grilled over mesquite charcoal.

D.M.

Sqwertz wrote:
> notbob wrote:
>
>> You can't filet a sturgeon. They're cross-cut like salmon steaks.
>
> What planet are your sturgeon from? You can fillet any finned fish.

The planet where Thor entered an eating contest. They filleted entire
steers for Thor and the giant to eat. The sturgeon fillets were used as
a flavoring agent in the contest.

Sqwertz > wrote:

>On 27 Feb 2012 11:54:26 GMT, notbob wrote:
>
>> On 2012-02-27, JL > wrote:
>>
>>> Whole or filleted?
>>
>> You can't filet a sturgeon. They're cross-cut like salmon steaks.
>
>What planet are your sturgeon from? You can fillet any finned fish.

Yeah I was wondering about this IN FACT -- isn't normal smoked
sturgeon a fillet cut, that is smoked? It is not in the shape
of a cross-cut steak. It is like a big fillet.

(Granted sturgeon are monster big fish, and you could probably
cut one at any angle and still end up with a huge slab of fish,
and it may not be apparent how originally you cut it up.)


Steve

On Thu, 1 Mar 2012 09:04:57 +0000 (UTC), (Steve
Pope) wrote:

>Sqwertz > wrote:
>
>>On 27 Feb 2012 11:54:26 GMT, notbob wrote:
>>
>>> On 2012-02-27, JL > wrote:
>>>
>>>> Whole or filleted?
>>>
>>> You can't filet a sturgeon. They're cross-cut like salmon steaks.
>>
>>What planet are your sturgeon from? You can fillet any finned fish.
-snip-
>
>(Granted sturgeon are monster big fish, and you could probably
>cut one at any angle and still end up with a huge slab of fish,
>and it may not be apparent how originally you cut it up.)

That depends on how big the fish is. You can catch and keep a 2-3'
sturgeon that would be filleted. A 6-7' sturgeon calls for a
chainsaw and steaks.

Big lake trout/salmon [in the 20 pound range] make nice steaks, too.

Jim

On 2012-03-01, Steve Pope > wrote:

> (Granted sturgeon are monster big fish, and you could probably
> cut one at any angle and still end up with a huge slab of fish,
> and it may not be apparent how originally you cut it up.)

I was thinking "fillet", as in fillet flesh away from the skeleton.
Wiki and my dictionary reveal my folly. Since true sturgeon are
cartilaginous and have no bones, any cut could be correctly termed a
fillet. My late FIL used to routinely catch, clean, and smoke the
sturgeon native to the SFBA Delta. After he passed on, I often bought
sturgeon from markets, mongers, etc, now loving fresh sturgeon. He,
and everyone else I've dealt with, always cross-cut the fish. Also,
I've never seen/heard the term fillet advertised or referred to. YMMV

nb

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notbob > wrote:

>On 2012-03-01, Steve Pope > wrote:
>
>> (Granted sturgeon are monster big fish, and you could probably
>> cut one at any angle and still end up with a huge slab of fish,
>> and it may not be apparent how originally you cut it up.)
>
>I was thinking "fillet", as in fillet flesh away from the skeleton.
>Wiki and my dictionary reveal my folly. Since true sturgeon are
>cartilaginous and have no bones, any cut could be correctly termed a
>fillet. My late FIL used to routinely catch, clean, and smoke the
>sturgeon native to the SFBA Delta. After he passed on, I often bought
>sturgeon from markets, mongers, etc, now loving fresh sturgeon. He,
>and everyone else I've dealt with, always cross-cut the fish. Also,
>I've never seen/heard the term fillet advertised or referred to. YMMV

Didn't you watch the excellent youtube video on how to fillet a
sturgeon? [there are a couple-- I watched the second one that
appeared on my search]

Jim

On 2012-03-01, Jim Elbrecht > wrote:

> Didn't you watch the excellent youtube video on how to fillet a
> sturgeon? [there are a couple-- I watched the second one that
> appeared on my search]

Why should I? I jes admitted it's a non-issue.

fillet
Cookery.
a.to cut or prepare (meat or fish) as a fillet.
b.to cut fillets from.

Due to the physical makeup of a true sturgeon and the rather wide
definition of fillet, I would imagine you can cut, chop, fillet,
slice, mince, even julienne it. Howz this? ....you watch the video,
I'll eat some sturgeon.

nb


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notbob wrote:

> On 2012-03-01, Steve Pope > wrote:
>
>
>>(Granted sturgeon are monster big fish, and you could probably
>>cut one at any angle and still end up with a huge slab of fish,
>>and it may not be apparent how originally you cut it up.)
>
>
> I was thinking "fillet", as in fillet flesh away from the skeleton.
> Wiki and my dictionary reveal my folly. Since true sturgeon are
> cartilaginous and have no bones, any cut could be correctly termed a
> fillet. My late FIL used to routinely catch, clean, and smoke the
> sturgeon native to the SFBA Delta. After he passed on, I often bought
> sturgeon from markets, mongers, etc, now loving fresh sturgeon. He,
> and everyone else I've dealt with, always cross-cut the fish. Also,
> I've never seen/heard the term fillet advertised or referred to. YMMV
>
> nb
>
Has the OP responded to the question of how they want to cook it, whole
or ... cut up
--
JL