Bill McKee wrote:
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Bill McKee wrote:

wrote in message
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FishWisher wrote:


Thanks, guys. It was a memorable trip! It's not often you catch one
just at the maximum length.

Larry, Willie tried to smoke him, but they're pretty damp and hard to
keep lit. heh heh. Well, actually smoking is a very popular way to
prepare 'em, but Willie just fries 'em in butter. He and his nephew
steak the fish out. I guess barbecuing is popular, too. I seldom eat
them myself and haven't cleaned one in years. But I'm getting the
hankering to keep one soon, so maybe the next big 'un I get I'll take
home.

Dale





So they are decent fish to fry? I thought they were oily - like
Salmon -
and were best smoked.


Not oily at all. white meat, and the texture of chicken. They have no
bones, much like good tasting shark.




I'd like to try it but where do you get fresh Sturgeon in the SE?

There are farm raised sturgeon. Where restaurants get their legal fish
from.
http://www.seafoodbynet.com/fresh_fi...FRsVawodLjE5uA
First of Google refs.



I've been to that site. Farm raised fish is never as good as the "free
range" variety. Tilapia should be outlawed. It's nasty stuff.