"Harry Krause" wrote in message
...
Short Wave Sportfishing wrote:
On Sat, 12 Feb 2005 15:25:05 -0800, "FishWisher"
wrote:


I dunno... this is about catching sturgeon, not Bush or sex or commies.
Is fishing considered OT on rec.boats?


Is it a Bush loving, Commie hating Kristian Konservative sturgeon or a
Democommie rat fink liberal gay sturgeon?

It's important to know these things. :)


Anyway, I finally caught my first sturgeon of the season on my fifth try.
I cruised down to Suisun Bay (on the California Delta) Wednesday
afternoon to spend the night near Garnet Point. About 10:30 I had a
feisty, tough sturgeon on that seemed a lot bigger than he turned out to
be. He weighed in at 43 pounds and measured 58". It took me nearly twenty
minutes to get him to the boat. He was a very slender, tough male.


Nice fish - now what the hell do you do with it?

Later,

Tom


It performs sturgery?

I asked yesterday.

From "The Encyclopedia of Fish" by A.J. McLane. Bear in mind this book was
written 30 years ago, so it doesn't reflect current availability of certain
fish. Also, McLane is thought to have been a CIA agent, so his views on any
fish subject could have been tainted by his political leanings.

Both green & white sturgeons are utilized in the Pacific Northwest. Green
sturgeon is inferior (the flesh retains a reddish color) and is sold
primarily as a smoked product, while the white sturgeon is used in both
fresh smoked and fresh steaked forms. Small sturgeon are the best eating,
and fish of 8 lbs or less can be cooked whole. Steaks from larger fish are
usually panfried, deep-fried or barbecued. When cut into chunks, sturgeon
can be pickled. Otherwise, follow swordfish recipes.

The book includes a recipe which is similar to those used with Esox lucius,
the Northern Pike. Lots of strong-tasting stuff is placed in the cavity of
the whole fish, which is braised in the oven. Then, the fish is covered in a
mushroom, mussel, shrimp, oyster & white wine concoction and served.

On Sun, 13 Feb 2005 15:12:34 GMT, "Doug Kanter"
wrote:

~~ snippage ~~

The book includes a recipe which is similar to those used with Esox lucius,
the Northern Pike. Lots of strong-tasting stuff is placed in the cavity of
the whole fish, which is braised in the oven. Then, the fish is covered in a
mushroom, mussel, shrimp, oyster & white wine concoction and served.

I figured it for a strong meat - maybe like bluefish?

I'm was never much for strong tasting fish meat, although in years
past, I have had smoked bluefish which is very good.

If I ate this kind of stuff, I think I would prefer smoked.

Later,

Tom