06-28-2021, 03:02 PM
Very interesting. If you get a chance, I'd suggest trying sturgeon. It really was amazing. We ate it three nights in a row and the kids were begging for more. Baked, smoked, fried, it was all amazing.
As soon as the fish was landed, we got a hanging rope through its gills and mouth, cut some gills, and let it bleed out in the water. After about 10 minutes, we brought it back into the boat and took the guts out. Sturgeon guts are gross. Then it went to the kill bag and sat on ice for the duration of the day. The advice I got was to give it 24 hours to go through whatever sturgeon rigor is and then eat it. During rigor, the meat is rubbery and chewy, I was told. So getting it past the 24 hour mark was critical.
Lots of the guys up there were making questionable choices in their fish handling. Sturgeon dead but not on ice, using an electric fillet knife for perch to massacre their way through fillets. It was definitely eye opening.
As soon as the fish was landed, we got a hanging rope through its gills and mouth, cut some gills, and let it bleed out in the water. After about 10 minutes, we brought it back into the boat and took the guts out. Sturgeon guts are gross. Then it went to the kill bag and sat on ice for the duration of the day. The advice I got was to give it 24 hours to go through whatever sturgeon rigor is and then eat it. During rigor, the meat is rubbery and chewy, I was told. So getting it past the 24 hour mark was critical.
Lots of the guys up there were making questionable choices in their fish handling. Sturgeon dead but not on ice, using an electric fillet knife for perch to massacre their way through fillets. It was definitely eye opening.