FARMED FRESH WHITE STURGEON
QUICKIE COOKING HINTS
THERE ARE COUNTLESS NUMBERS OF WAYS TO PREPARE/COOK/SERVE STURGEON. HERE, WE HAVE PUT TOGETHER A FEW SIMPLE WAYS OF PREPARING AND COOKING. IT IS EXTREMELY VERSATILE AND DELECTABLE.
· SLICE THIN – DAB IN FLOUR – SAUTÉ IN BUTTER, MARGARINE OR OLIVE OIL, GARLIC AND OTHER FAVORITE SPICES.
· KABOB IT — CUT SMALL SQUARES, MARINATE IN LEMON OR LIME AND SOME
OF YOUR FAVORITE SPICES FOR ABOUT 15-30 MINUTES. SKEWER WITH YOUR FAVORITE FRUITS AND VEGETABLES – THROW IT ON THE BBQ TILL DONE (ABOUT 10 MINUTES).
· SPRINKLE WITH YOUR FAVORITE SPICES – TOSS IN THE BROILER TURNING ONCE
AND COOK TO A NICE GOLD BROWN.
· MARINATE (OPTIONAL) IN LEMON OR LIME – MAKE A THICK MAYONNAISE COATING, AGAIN USING YOUR FAVORITE SPICES – SPREAD ON THICK AND GRILL – FLIP, AND AGAIN SPREAD ON THICK AND GRILL. EACH SIDE SHOULD TAKE ABOUT 3-5 MINUTES. THE SPREAD MAKES A NICE SEMI-CRISP COATING.
· SIMPLY SPRINKLE SOME CARIBBEAN JERK SEASONING ON EITHER SIDE AND
THROW IT ON THE GRILL – FAST AND SIMPLE.
· STURGEON DOES WELL WITH A TERIYAKI MARINADE, BUT DOES NOT DO WELL WITH A SOY SAUCE MARINADE.
NOTE: STERLING WHITE STURGEON IS ALMOST INDESTRUCTIBLE – HOLDS ITS MOISTURE, SO IT’S NEVER DRY. IT WILL NOT FALL THROUGH THE GRILL ON THE BBQ AS OTHER FISH, SO DON’T BE AFRAID TO JUST TOSS IT ON THERE.
STERLING® WHITE STURGEON GRILL TIPS
Firm-textured fish such as sturgeon is an excellent choice for grilling because it doesn’t fall apart easily when grilled.
To prevent sticking, the grid should be very clean. Heat the grid 2 or 3 minutes then brush lightly with oil. Oil fish to keep it from sticking to grid.
Allow 4 to 5 minutes grilling time for each ½ inch thickness. Fish continues to cook off the grill and you can always return it to cook a bit longer if necessary.
To test for doneness separate the fish with a fork or tip of a knife. The flesh will just be slightly translucent in the center, and it will look very moist. As you remove it from the grill the fish will turn from translucent to opaque throughout.
Using a grill cover will intensify the smoky flavor and help keep fish moist and tender.
Note: Sturgeon marinates easily with virtually any kind of marinade – even for a short duration.
FLYING FISH GRILL’S STURGEON with CALIFORNIA WILD RICE
Butter or Margarine 3 tablespoons
Mushroom, fresh 3 cups sliced
Marsala wine ½ cup
Chicken stock, unsalted or
low-sodium canned broth 1 cup
Soy sauce 2 teaspoons
STERLING® White Sturgeon 4 fillets (5 to 7 oz. each)
Salt and pepper as needed
California wild rice 2 ½ cups, cooked
Red bell pepper 3 tablespoons, diced 1/8 to ¼-inch
Chives or parsley 2 tablespoons finely chopped
Lemon slices 4 each
Melt butter in a large sauté pan. Add mushrooms and cook over high heat, stirring constantly until browned. Slowly add Marsala and chicken stock; boil about 5 minutes until sauce reduces by about half. Add soy sauce. (Sauce will be brothy). Set aside.
Rinse fish fillets; pat dry with paper towels. Season with salt and pepper. Grill fillets over charcoal or gas briquettes 6 to 9 minutes, turning once; or bake fillets on an oiled baking sheet at 400°F 7 to 10 minutes, until fish turns from translucent to opaque throughout.
Reheat sauce; ladle onto 4 serving plates. Portion wild rice in center of each plate. Place fish on top. Scatter diced red pepper and chopped chives over rice and mushrooms. Top fish with lemon slices.
Created by: Chef Kenny Fukumoto – Flying Fish Grill, Carmel, California
CRUSTED WHITE STURGEON on GARLIC CHIVE POTATO MASHER
24 appetizer portions
STERLING® White Sturgeon 24 pieces (4 oz. each) Method: Season sturgeon with salt/ pepper
Salt, pepper as needed to taste. Dredge each piece in flour; dip
Durum flour as needed into buttermilk; coat with mixture of bread
Buttermilk as needed crumbs, Romano cheese and chervil. Sauté
Dry bread crumbs 3 cups on each side until golden brown and cooked
Romano cheese 1 lb. finely grated through. Place 1 gaufrette on plate; top with
Chervil, minced 6 oz. ¼ cup mashers. Repeat. Place sturgeon on
Butter as needed top. Drizzle sauce around plate. Dot with
Gaufrettes recipe follows basil oil and garnish with chervil sprigs.
Garlic chive mashers recipe follows Serve immediately.
Red wine sauce recipe follows
Basic-infused olive oil garnish
Chervil sprigs garnish
Peel 4 60-70 ct. russet-type potatoes, slice on mandoline to make waffle pattern. Deep fry potatoes in hot oil until crisp. Sprinkle with salt.
GARLIC CHIVE MASHERS
Centennial, Norkotah or
Nugget potatoes, 60-70 ct. – 6 lbs. (about 8) Method: Peel potatoes; cube. Boil in salted
Butter 12 oz. water till tender. Drain. Heat butter with half-
Half-and-half 2 cups and-half until butter melts. Mash with
Garlic chives ¼ cup, finely chopped potatoes. Add garlic chives; season to taste
Salt, pepper to taste with salt and pepper. Note: Russet potatoes
can be substituted.
Red wine 4 cups Method: In heavy pot, reduce wine with
Shallots, finely chopped 6 each shallots and garlic to a glaze. Add veal stock
Garlic cloves, minced 4 each and peppercorns; reduce till syrupy. Season
Veal stock 8 cups to taste; add lemon juice to finish.
Green peppercorns 2 tablespoons
Salt, pepper as needed
Lemon juice as needed
Created by: Chef-owner Bruce Auden – Restaurant BIGA, San Antonio, Texas
ROASTED STURGEON with BLACK OLIVE BUTTER and served on RATATOUILLE
Olive oil ½ cup
Garlic, crushed 2 cloves
Onion, sliced ½ medium
Salt and pepper to taste
Garlic 1 large clove, in diaphanous slices
STERLING® White Sturgeon 2 pounds
Dijon mustard ½ teaspoon
Onion powder ½ teaspoon
Garlic, minced 1/8 teaspoon
Lemon juice 1 tablespoon
Nicoise olives, pureed 1/3 cup pitted
Butter ½ pound
Sun-dried tomato tapenade 1 teaspoon
Ratatouille 3 cups (must be cut into bruniose size cuts)
1. Combine olive oil, garlic, onion, salt and pepper. Stud the sturgeon with the garlic slices
and coat with olive oil mixture. Refrigerate for 2 hours.
2. Meanwhile prepare the olive butter by beating the mustard, onion powder, minced garlic,
lemon juice, olives, butter and tapenade until homogenous. Set aside.
3. Roast the sturgeon in a 375°F. oven until just cooked through.
4. While the fish is roasting heat the ratatouille.
Remove fish from oven and place on a bed of ratatouille. Top with a spoonful of the olive butter.
Created by: Chef Colin Clifford, Director of Education – The Restaurant School, Philadelphia, Pennsylvania
GRILLED STURGEON with FLAVORED BUTTERS
4 to 6 servings
STERLING® White Sturgeon 4 to 6 each (5 to 7 oz. each)
Olive Oil as needed
Salt and pepper as needed
Flavored butter recipe below
Lime or lemon wedges as needed for garnish
Fresh herbs for garnish, such
as mint, parsley or cilantro
Rinse fish; pat dry with paper towels. Brush fish lightly with oil; season with salt and pepper. Oil grid to help prevent from sticking. Grill fillets over gas or medium-hot charcoal briquettes, 6 to 9 minutes. Turn fillets halfway through cooking and continue grilling until fish turns from translucent to opaque throughout. Serve each fillet with a spoonful of flavored butter and a wedge of lime or lemon. Garnish with fresh herbs.
Butter or margarine, softened ½ cut (1 stock) In a food processor or with electric beater,
Lime juice 2 tablespoons work butter until smooth. Add remaining
Honey 1 tablespoon ingredients and mix until well blended.
Garlic (pressed or minced) 1 clove Makes about ½ cup.
Lime peel 1 teaspoon finely grated
Red pepper flakes ¼ teaspoon, crushed
Butter or margarine, softened ½ cup (1 stick) In a food processor or with electric beater,
Nicoise olives or other brined- work butter until smooth. Add remaining
cured olives, pitted, finely chopped 1/3 cup ingredients and mix until well blended.
Basil, finely chopped 2 tablespoons Makes about 2/3 cup.
Fresh Fruit Butter
Cantaloupe, papaya or peaches 1 cup, coarsely chopped (soft ripened)
Butter or margarine, softened ½ cup (1 stick)
Green onion, finely chopped 2 tablespoons
Lime juice 1 teaspoon
Lime peel, finely grated 1 teaspoon
Sugar ¼ teaspoon
Ground black pepper ¼ teaspoon
In a food processor or blender, process fruit to a smooth puree. Pour puree into a fine wire mesh strainer; strain off juice. In food processor or blender, work butter until smooth. Add fruit pulp (there should be ¼ cup or more) and remaining ingredients. Process until well blended. Makes about ¾ cup.
Created by: Charlotte Walker
GRILLED STURGEON with SOY-MARSALA SAUCE
STERLING® White Sturgeon Fillet 4 each (5 to 7 oz. each)
Salt as needed
Sweet butter 8 tablespoons
Veal stock 2 cups
Marsala wine 1 cup
Soy sauce 4 oz.
Mushrooms, Shiitake and shimoji 1 cup, sliced
Mushroom, enoki 1 small bunch
Garlic 25 cloves or roasted*
Tomato, sundried 4 tablespoons, pureed
Diced red bell pepper
2 cups wild rice (cooked according to package directions)
1. Salt and charbroil sturgeon fillets, 3 to 5 minutes on each side depending on thickness, till springy to touch.
2. For Sauce:
On high heat in a large sauté pan, add butter and mushrooms. When butter starts to brown on the outer edge, flame with marsala wine. When the alcohol has burned off, add veal stock and soy sauce. Add roasted garlic, and sundried tomato puree.
Divide sauce, sautéed mushrooms, and roasted garlic evenly among 4 service plates. In the center, place 2-3 large tablespoons of wild rice. Place sturgeon fillet on top of wild rice. Garnish with lemon slices, diced red pepper and chives.
*For roasted garlic, peel garlic cloves and put in roasting pan. Cover with olive oil and roast in oven for 20-30 minutes at 400°F. Garlic is done when it is easily pierced with toothpick.
Created by: Charlotte Walker
STURGEON on a STICK with TROPICAL FRUIT SALSA
STERLING® White Sturgeon 2 lbs.
Tropical fruit nectar, such as
mango, papaya or pineapple 1 cup
Vegetable oil 1 tablespoon
Salt and pepper as needed
Tropical fruit salsa recipe below
Cut fish into approximately ¾ inch cubes. Combine nectar and oil in a shallow glass dish; add fish. Turn cubes to lightly coat with marinade; let stand while preparing salsa. Remove fish from dish; thread on 12 (approximately 10 inch) metal or bamboo skewers. (Soak bamboo in water at least 20 minutes to prevent them from burning). Season with salt and pepper. Grill fish over charcoal or gas briquettes 6 to 9 minutes, turning once, or place skewers on an oiled baking sheet and bake at 400°F 6 to 9 minutes, until fish turns from translucent to opaque throughout. Serve with salsa.
Tropical Fruit Salsa
Mangos 2 each … or
Papaya 1 each … or
Peaches 2 each (large)
Kiwifruit 2 each
Red bell pepper ½ cup finely chopped
Red onion finely slivered or chopped
Lime juice 2 tablespoons
Mint, fresh 1 tablespoon, finely chopped
Cilantro, fresh 1 tablespoon, finely chopped
Sugar 1 teaspoon
Salt ¼ teaspoon
Red pepper flakes ¼ teaspoon, crushed
Peel fruit and cut into ¼ inch pieces. Combine with remaining ingredients in medium bowl; adjust flavors to taste. Makes about 2 cups.
Created by: Charlotte Walker
Herb Seared Sturgeon with Mango Coconut Curry Sauce
Yield: 6 servings
4 6-ounce sturgeon fillets, salt and pepper to taste
2 tablespoons olive oil
Season sturgeon fillets with salt and pepper. Preheat a large sauté pan on medium-high; add oil then carefully add fillets. Sauté fillets for 3 to 5 minutes on each side depending on the thickness of fillets. Serve with Florida Mango Coconut Curry Sauce.
Yield: 4 servings
Florida Mango Coconut Curry Sauce
2 ripe Florida mangoes, cubed
½ cup mirin rice wine
¼ cup dry white wine
1 tablespoon fresh ginger, peeled and chopped
½ teaspoon turmeric
2 cups whipping cream
¾ cup unsweetened coconut milk
½ teaspoon Thai red curry paste
salt and pepper to taste
Place mango cubes, mirin rice wine, white wine, ginger and tumeric in heavy medium-size saucepan. Boil until reduced to 1/4 cup. Add cream and coconut milk; bring to a boil. Reduce heat and simmer sauce until slightly thickened, stirring occasionally. Stir in curry paste. Season the sauce to taste with sea salt and fresh ground pepper. Reserve mango cubes for garnish and strain remaining sauce through a fine mesh sieve. Set aside. Note: Sauce can be made ahead and refrigerated.
Baked Sterling White Sturgeon with a Potato Crust
1 ea. 6 oz. fillet of Sterling White Sturgeon
1 ea. Russet potato, large
1 tsp. Fresh thyme, chopped
Salt and pepper
Grate potato with medium cheese grater: squeeze out excess water. Season with salt and pepper. Top sturgeon fillet (skinless) with herbs, then a dense layer of potatoes ¼ inch thick. Place potato side down in a saute pan with ¼ inch hot oil. Cook until potatoes are browned. Transfer to small baking pan. Place in 450° oven for 8 minutes or until fish is cooked. Remove from pan and serve with shallot-chive blanc or baby greens.
Hot Smoked Sturgeon Serving Suggestions
Smoked sturgeon is great on salads, included in a cheese spread or served just as it is.
Try this recipe and impress your guests with the great flavor of Sterling Hot Smoked Sturgeon.
SMOKED STURGEON on ENDIVE
and APPLE SALAD with STERLING CAVIAR
Craig Von Foerster ~ Sierra Mar Restaurant ~ Big Sur, California
Yield: 6 servings
12 oz. unflavored, soft goat cheese
4 oz. Oregon Hazelnuts, toasted, peeled and coarsely chopped
2 ea. Large Washington State Gala, Fuji or Braeburn apples, cored
1/2 Tbsp. Canola oil
1/2 Tbsp. Sugar
1 ea. Green endives, leaves cut lengthwise into thin strips
1 ea. Purple or red endives, leaves cut lengthwise into thin strips
Apple Vinaigrette (recipe follows)
3 slices Sterling Hot Smoked Sturgeon, about 3 oz.
1 oz. Sterling White Sturgeon Caviar
1. Form goat cheese into 2-oz. round patties. Coat on all sides with chopped hazelnuts. Refrigerate until serving. Cut 1 of the apples into 6 slices or into wedges. Lightly brush with oil and sprinkle with sugar. Grill apple slices until crisp-tender.
2. Cut remaining apple into thin strips. Toss with the endive and 1 cup of the vinaigrette.
3. For each serving, arrange about 1 cup apple and endive mixture. Arrange 1 apple slice, 1 goat cheese patty and 1/2 slice smoked sturgeon on endive mixture. Sprinkle with about 1 teaspoon Sterling Caviar. Drizzle some of the vinaigrette around the edge of the plate.
4. If desired, garnish plate with additional toasted hazelnuts, apple slices and whole endive leaves.
1 qt. apple juice ¼ tsp. pepper
½ cup apple cider vinegar 1 cup canola oil
1 tsp. salt ¼ cup hazelnut or pumpkin seed oil
2 ea. shallots, minced
In a saucepan, cook apple juice until reduced to ½ cup (about 45 minutes). While syrup is warm, stir in vinegar, shallots, salt and pepper. Gradually whisk in oils. Taste and adjust seasonings. Makes 2 cups.
Easy Smoked Sturgeon Recipe
Sturgeon flesh isn’t like fish. It’s more like meat. Very white meat. And it doesn’t taste fishy at all, either. Because of that, it doesn’t need a lot of added flavors to make it good. Just a simple brine, and simple seasoning is all it takes to bring out the best of this fish.
- 5 pounds sturgeon fillet, sliced 1 inch thick
- 1/2 gallon cold water
- 3/4 cup salt
- 1/2 cup sugar
- 2 teaspoons coarse ground black pepper, divided
- 1 teaspoon onion powder
Combine the brine ingredients; water, salt, sugar, onion powder and one teaspoon of the black pepper. Stir until the sugar and salt are complete dissolved. Drop in the sturgeon and brine overnight in the fridge.
Remove the brined sturgeon from the bucket and rinse well. Pat dry and season lightly, both sides, with the remaining teaspoon of black pepper. Place the fillet sections on raised racks to air dry for an hour or two, until the surface becomes slightly dry, and not tacky to the touch.
How to Smoke Sturgeon
Sturgeon is best smoked at between 180-200 . If you can, keep it closer to 180. Use a mild wood for smoke so you don’t overpower the mild flavor of the fish. I prefer alder. Apple would be good, too.
Smoke the sturgeon, using two handfuls of chips or a couple of chunks of your alder or apple. Watch the sturgeon as it smokes. If it starts weeping, blot off the liquid as it forms. A hotter smoker will cause the sturgeon to weep more.
After one hour of smoking, start checking the internal temperature of the sturgeon with a thermometer. When it reaches 150 degrees, remove it and let it air cool. Then store it in tight sealing containers, in the refrigerator. This smoked sturgeon recipe will keep for one week in the fridge, if last that long! If you vacuum pack it and freeze it will last several months.