Alright, let’s talk about cookin’ up some sturgeon. I ain’t no fancy chef, mind you, just an old woman who knows her way around the kitchen, kinda.
What is sturgeon anyway?
First off, what in the tarnation is a sturgeon? Well, it’s a big ol’ fish, that’s what it is. Some folks say it’s fancy, but to me, it’s just another fish that needs cookin’ up right so’s ya don’t waste good eatin’. If you ever get your hands on one, consider yourself lucky, I reckon.
- Bakin’ Sturgeon
Bakin’ is a good way to start with most any fish, sturgeon too. It’s simple, ya see. Just get your oven hot, real hot, like maybe 375 they say. If you got a big piece of fish, and you wanna make it last, bakin’ is the way to go. Keeps it nice and juicy, ya know? Just season it up with some salt and pepper, maybe a bit of that paprika stuff if you’re feelin’ fancy. But don’t go overboard, ya don’t wanna lose the taste of the fish itself.
- Grillin’ Sturgeon
Now, grillin’, that’s another good way to cook sturgeon. Specially if the weather’s nice and you wanna be outside. Get that grill hot, hot, hot! You can slap that sturgeon right on there and let it cook. Gives it a nice smoky flavor, ya see. And listen here, I heard tell of folks puttin’ some kinda lime and cilantro sauce on it. Sounds a bit uppity to me, but I reckon it might be tasty. You could try it if you’re feelin’ adventurous. They also say you can marinate it with somethin’ spicy, like coriander, whatever that is. Sounds like somethin’ them city folk would do, but hey, if it tastes good, it tastes good.
- Fryin’ and Broilin’ Sturgeon
Fryin’ is good too, makes it all crispy and such. Just get yourself some oil hot in a pan, dip that fish in some flour or somethin’, and fry it up till it’s golden brown. Broilin’ is kinda like fryin’, but from the top, I think. They say you can do that too, but I ain’t tried it much myself. Just put the fish under the broiler and let it cook till it’s done. Keep an eye on it though, ya don’t wanna burn it.
- Don’t Forget the Bones and Fins!
And listen here, don’t you go throwin’ away them bones and fins! That’s good eatin’ too, ya know? You can fry them up and they get all crispy. Or, you can make a stock out of them. Just throw them bones in a pot with some water, let it simmer for a good long while, like four or six hours they say. Then you got yourself a nice fishy broth. Perfect for soups and such. Some folks even serve the fins with some hot sake, whatever that is. Sounds like somethin’ the men would drink while they’re fishin’.
Other Fancy Ideas for Cookin’ Sturgeon
Now, I’ve heard tell of folks doin’ all sorts of fancy things with sturgeon. Like this “meuniere” thing. Sounds French to me. And “basil oil picklin’”? Good lord. And “Kyoto-style miso picklin’”? I ain’t even gonna try to pronounce that. But I reckon it’s all just different ways of makin’ that fish taste good. They even talk about addin’ “wild mushrooms and shallots.” Sounds like somethin’ from a fancy restaurant. And then there’s this “watercress and caper mixture.” I don’t even know what half of them words mean! But hey, if you wanna get all fancy, go right ahead.
Keepin’ it Simple
Me? I like to keep it simple. A little salt, a little pepper, maybe a little bit of lemon juice if I’m feelin’ fancy. That’s all you need, really. The sturgeon itself is the star of the show, ya see? You don’t wanna cover up that good fish flavor with too much stuff. And remember, don’t overcook it! Nobody likes dry, tough fish. Cook it till it’s just done, and it’ll be nice and flaky and juicy.
Sturgeon Stock: The Basics
Now, about that stock I mentioned. You take the head and bones, right? Put ’em in a big pot. Then you add water, about two and a half quarts they say, whatever a quart is. Bring it to a boil, then turn it down low and let it simmer. For hours, mind you. Hours! But it’s worth it, trust me. You get this rich, flavorful broth that you can use for all sorts of things. And don’t forget to scoop out that scum that rises to the top. Nobody wants that in their soup.
Sturgeon Fillets: Easy Peasy
If you got fillets, that’s even easier. Get about two pounds of them. Melt some butter, two pounds of that too, seems like a lot, but that’s what the recipe says, kinda. Then you can add in that watercress and red onion mixture if you are feeling fancy. And don’t forget a bit of that fish stock you made, about four ounces or so. Pour it all over the fish, bake it, grill it, fry it, whatever you want. It will be delicious I tell you.
So there you have it. That’s all I know about cookin’ sturgeon. It ain’t much, but it’s honest. And at the end of the day, that’s all that matters, right? Good, honest food that fills your belly and warms your soul. Now, go on and cook yourself up some sturgeon. And don’t forget to invite me over for dinner!
Original article by the Author:Darnell,If you intend to republish this content, please attribute the source accordingly:https://www.jaynscott.com/best-sturgeon-recipes-simple-and-tasty-dishes-to-try/
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