Sturgeon

flyguyd · #1 03-07-2012, 09:38 PM

Just so i dont get beat up too bad about my sturgeon recipes

i
i thought i would clarify . The wife and i went on a sturgeon trip off the coast of Washington a couple yrs ago

mxer117 · #2 03-07-2012, 10:39 PM

I take it you can keep them in the States???

Nice fish, its on my bucket list!

canadiantdi · #3 03-07-2012, 11:59 PM

I would LOVE to catch a sturgeon!!

BeeGuy · #4 03-08-2012, 02:08 AM

whoa

IBTH(aters)

would love to have a sturgeon day like that.

What kind of gear were they running?

Albertafisher · #5 03-08-2012, 07:41 AM

You can keep them in the states, I don't know why. But great fish! Let us know how they taste! I honestly always wanted to try it, but I wouldn't want to keep them because of their vulnerability to overfishing.

flyguyd · #6 03-08-2012, 08:54 AM

Quote:

Originally Posted by mxer117

I take it you can keep them in the States???

Nice fish, its on my bucket list!

In some states but not all, I think its a felony to keep one in Idaho. Slot limit 48" to 60" which protects all the big spawners and lets the little guys grow up. 1 fish per day limit with a max of 3 per season. We fished in the mouth of the Colombia
pretty much right under the Astoria Bridge

flyguyd · #7 03-08-2012, 09:08 AM

Quote:

Originally Posted by BeeGuy

whoa

IBTH(aters)

would love to have a sturgeon day like that.

What kind of gear were they running?

That was a boat limit .You usually only caught 1 or 2 per day

Basically a slow troll into the current with a depth weight and a anchovie or chunk of herring. They only run 20 lb test so the big ones generally break off right away. The wife had a 9 1/2 footer right up to the boat, till it tail walked like a 5 lb rainbow and broke off. Its hard to imagine they get to 13 or 14 feet

flyguyd · #8 03-08-2012, 09:13 AM

Quote:

Originally Posted by Albertafisher

Let us know how they taste! I honestly always wanted to try it,

Just like a big ole white steak . Only thing better is fresh Tuna .I cant hardly eat Tuna from a can anymore

lippy · #9 03-08-2012, 09:29 AM

I have tried it brined and smoked..rich (oily) but excellent!! and I have eaten it fried and it does taste more like a meat than fish..always thought it was more like a pork chop..but it was a long..long.. time ago that I tried it in a pan!

Pudelpointer · #10 03-08-2012, 09:39 AM

IMO (I fully realize what THAT is worth) the current non-retention regulation for White sturgeon is indefensible. From admittedly limited knowledgr and experience, The population of Sturgeon in the Fraser R. is probably higher than it has been in over 100 years.

It used to take all day to catch one or two, now it sounds like you can't throw out a baited hook without hitting one in the head. Even allowing fishermen to keep one per year (use a seal or tag) would be an improvement.

flyguyd · #11 03-08-2012, 10:16 AM

Quote:

Originally Posted by Pudelpointer

IMO (I fully realize what THAT is worth) the current non-retention regulation for White sturgeon is indefensible. From admittedly limited knowledgr and experience, The population of Sturgeon in the Fraser R. is probably higher than it has been in over 100 years.

It used to take all day to catch one or two, now it sounds like you can't throw out a baited hook without hitting one in the head. Even allowing fishermen to keep one per year (use a seal or tag) would be an improvement.

The year we went the season limit was 5 but we only fished 3 days. Last year it was back down to 3 again.Your (day) was done about noon.If you only had a fish or two left to catch the boat limit sometime you could convince him to stay out an hour longer

spopadyn · #12 03-08-2012, 10:49 AM

River Cafe in Calgary was serving Sturgeon the other night. I ordered it to see - very cool fish - texture and look is much like a cross between pork and lobster however, the taste is a bit odd. I would way rather have salmon but now I have tried it. By the way, not oily at all. Also, on WFN, they had a fishing show on sturgeon from washington where they were keeping in the slot. They skin those babies a lot like tuna or burbot.

walking buffalo · #13 03-08-2012, 11:38 AM

Quote:

Originally Posted by spopadyn

River Cafe in Calgary was serving Sturgeon the other night. I ordered it to see - very cool fish - texture and look is much like a cross between pork and lobster however, the taste is a bit odd. I would way rather have salmon but now I have tried it. By the way, not oily at all. Also, on WFN, they had a fishing show on sturgeon from washington where they were keeping in the slot. They skin those babies a lot like tuna or burbot.

The fish they served was most likely farmed in the US.
In essence you need to consider your sturgeon dinner was like having farmed salmon instead of wild salmon.

I recall having BC sturgeon before the no kill regs. BBQ'd steaks, and smoked. It was awsome!

Pudelpointer · #14 03-08-2012, 12:42 PM

Quote:

Originally Posted by flyguyd

The year we went the season limit was 5 but we only fished 3 days. Last year it was back down to 3 again.Your (day) was done about noon.If you only had a fish or two left to catch the boat limit sometime you could convince him to stay out an hour longer

I should have been clear in my post that I was talking about the Fraser only.

czoom · #15 03-08-2012, 12:48 PM

Awesome heard these fish are great smoked.

HunterDave · #16 03-08-2012, 12:55 PM

Quote:

Originally Posted by flyguyd

Just like a big ole white steak . Only thing better is fresh Tuna .I cant hardly eat Tuna from a can anymore

I've been told that you shouldn't cut through the cord (?) that runs along the sturgeon's back because the fluid that comes out of it could taint the meat. I don't know if this is an old wives tale or not but I've never done it just to find out. I've basically taken out the "backstraps" like you would a deer leaving that cord intact. Then I cut them in medallion sized pieces and fried in butter but I've eaten fish soup with it in that tasted okay too. It's a very nice tasting fish.

Very nice catch!

aulrich · #17 03-08-2012, 01:15 PM

Years ago I remember having it smoked, comprable to good smoked goldeye (not all goldeyes are muddy)

spopadyn · #18 03-08-2012, 01:17 PM

Quote:

Originally Posted by walking buffalo

The fish they served was most likely farmed in the US.
In essence you need to consider your sturgeon dinner was like having farmed salmon instead of wild salmon.

I recall having BC sturgeon before the no kill regs. BBQ'd steaks, and smoked. It was awsome!

Nope -sturgeon was from Acadia (New Brunswick) and River Cafe doesn't serve any farmed fish. Besides, there is like one Sturgeon farm in North America and they are raising the fish for caviar (mostly Beluga), and they have a total tank which contains barely 1000 fish. I doubt they are exporting it to Calgary and relabeling it as Acadian Sturgeon. If you know different though - I accept your expertise.

fishingGOD · #19 03-15-2012, 02:12 AM

thats a really good start on destroying a fish population! keep up the good work and hopefully youll be up to the standards of the retards that keep all the walley at PCR, all of you that do so know who you are!

Alberta Bigbore · #20 03-15-2012, 06:15 AM

Quote:

Originally Posted by fishingGOD

thats a really good start on destroying a fish population! keep up the good work and hopefully youll be up to the standards of the retards that keep all the walley at PCR, all of you that do so know who you are!

Boo hoo hoo. Call yourself a Waaaaaaabulance. Someone get him some fries to eat with his Waaaaamburger.

awesome haul! Looks like a good days fishing. .

TyreeUM · #21 03-15-2012, 08:08 AM

Quote:

Originally Posted by fishingGOD

thats a really good start on destroying a fish population! keep up the good work and hopefully youll be up to the standards of the retards that keep all the walley at PCR, all of you that do so know who you are!

We are so lucky to have you on this forum! Could you please give us the abstract from your latest population study for the sturgeon the gentleman had from the restaurant?

Kurt505 · #22 03-15-2012, 08:23 AM

Quote:

Originally Posted by Alberta Bigbore

Boo hoo hoo. Call yourself a Waaaaaaabulance. Someone get him some fries to eat with his Waaaaamburger.

awesome haul! Looks like a good days fishing. .

X2, and ahhhh ha ha. Waaaaaaabulance, that's a good one.

Pudelpointer · #23 03-15-2012, 08:53 AM

Quote:

Originally Posted by fishingGOD

thats a really good start on destroying a fish population! keep up the good work and hopefully youll be up to the standards of the retards that keep all the walley at PCR, all of you that do so know who you are!

Figured I would respond before you got banned.

Your understanding of fish biology, fisheries management, and white sturgeon is obviously nil. Why do people insist on opening their mouths and proving their ignorance?

FYI FG, White Sturgeon are so far from being "endangered" in the lower Columbia and Fraser rivers that Canada's current zero retention policy on the Fraser is ridiculous.

Lake Sturgeon on the other hand ARE having some problems in many watersheds. In case you don't know, Lake Sturgeon and White Sturgeon are different species and occur in different habitats.

TyreeUM · #24 03-15-2012, 09:09 AM

Not to mention, I know he said the restaurant does not serve farmed fish, but I would bet it was farmed by Acadian Sturgeon - a sturgeon aquaculture facility in New Brunswick.

Pudelpointer · #25 03-15-2012, 09:20 AM

T-UM, I doubt the meat head even read past the first post; saw pics of a couple limits of sturgeon and had an aneurism.

TyreeUM · #26 03-15-2012, 09:25 AM

Quote:

Originally Posted by Pudelpointer

T-UM, I doubt the meat head even read past the first post; saw pics of a couple limits of sturgeon and had an aneurism.

haha no doubt...

walking buffalo · #27 03-15-2012, 11:39 AM

Quote:

Originally Posted by spopadyn

Nope -sturgeon was from Acadia (New Brunswick) and River Cafe doesn't serve any farmed fish. Besides, there is like one Sturgeon farm in North America and they are raising the fish for caviar (mostly Beluga), and they have a total tank which contains barely 1000 fish. I doubt they are exporting it to Calgary and relabeling it as Acadian Sturgeon. If you know different though - I accept your expertise.

Quote:

Originally Posted by TyreeUM

Not to mention, I know he said the restaurant does not serve farmed fish, but I would bet it was farmed by Acadian Sturgeon - a sturgeon aquaculture facility in New Brunswick.

The company website says they are presently using wild sturgeon, and will until their farmed stock matures.

http://www.acadian-sturgeon.com/about/services/

Quote:

Sturgeon and caviar processing: since 2008 we are processing wild Atlantic sturgeon meat and caviar in our new state of the art CFIA inspected processing plant in Carters Point. Wild sturgeon are purchased from a very small commercial fishery for Atlantic sturgeon on Saint John River, and our company is collaborating with them for harvesting a limited quantity of mature sturgeon each summer. Each sturgeon is taken biological measurements and the data are shared with the Department of Fisheries and Oceans (DFO). The amount of fish taken from the river is monitored and limited by DFO so as the sturgeon commercial fishery to be sustainable in the future. Furthermore, the company is determined to use wild sturgeon only for a short period, until the first generation of sturgeon in our aquaculture farm matures and can produce meat and caviar.

Spopadyn,

Since the recent success in breeding and raising sturgeon in captivity, the sturgeon farm industry has been growing very fast. There are many operations in several countries now producing caviar and meat. Some of these facilites are producing fish for release into the wild. Farmed sturgeon is now the major source of the world's caviar supply.