Hot smoking Sturgeon fillets

Amanda · August 05, 2009, 06:51:52 AM

Just wondering how long I should cure the fillets and how long I should hot smoke them for and at what temperature....

Thanks for your help!

Amanda :)

FLBentRider · August 05, 2009, 06:56:29 AM

W E L C O M E to the Forum Amanda!

As far as Sturgeon, I don't know, but I'm sure someone will be along soon with an answer.

I've never had sturgeon, is it "like" another fish ?

mikeradio · August 05, 2009, 11:36:13 AM

Welcome Amanda

Mike

OU812 · August 05, 2009, 12:15:58 PM

Welcome to the fun Amanda

As far as smoking Sturgeon I couldnt tell you but when we fish in the mighty mo we catch them all the time when were trying to catch some cats all we can do is cuss then through them back, we cant keep them, its a state law :(

Amanda · August 05, 2009, 07:36:10 PM

Thanks so much for replying! Sturgeon is quite dense and fleshy and withstands almost anything!

HawkeyeSmokes · August 05, 2009, 07:41:55 PM

Welcome aboard Amanda. Never had Sturgeon yet but have heard it is quite good.

Smokin Soon · August 05, 2009, 11:16:21 PM

It's been a long time, but from what I do recall, cook with any catfish recipe you like.

Jimmy · August 14, 2009, 11:01:52 PM

Hi Amanda,

I have smoked sturgeon twice that was caught from the Colombia river in WA and the first time, we cooked it way too long, thinking it was like salmon was a mistake, it has alot less oil and a much denser meat, it turned out alot like over cooked dry pork chops..

The second time, I marinated it for 2 days in olive oil and spices @ 40 degrees after cutting out all of the brown/red (blood) parts from the meat, they are the about the only parts that really taste fishy and in my opinion should be removed before cooking/smoking. I then smoked in an offset smoker @180 for about 3-4 hours with some NW oak and it turned out awesome...