I had fresh and smoked sturgeon back in BC before the rules on catch and keep changed, late 80's. A good friend kept a legal fish.
Fresh BBQ'd sturgeon, long grained firm texture, very much like a cross of halibut and chicken. Awsome.
Even better was the fish we smoked. Again, the mild fish flavour with the incredible meaty texture, like pulling strips of turkey breast apart.
There is a reason sturgeon were fished relentlessly for flesh and caviar, they are GOOD EATING!
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