Tonight I decided to thaw some of last year's sturgeon and do something a little special with it. I was in the mood for blackened fish, so I made blackened sturgeon on an onion burger bun with home made onion rings and my RR fish sauce.

Here's the recipe:

2 teaspoons sweet paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon sugar
1 tablespoon Johnny's seasoning salt
1/4 teaspoon freshly ground black pepper

Mix all of the spices together in a zip lock bag and shake the bag to mix it all together.
Make sure the skin and gross red meat sections of the sturgeon are trimmed off.
Dump the spice mixture on a plate and spread it out evenly.
Place sturgeon fillet in the mixture, evenly coating all sides of the fish with the spice mixture until the whole fillet is covered.
Pour 2 tablespoons of oil on a cast iron skillet (or pan) along with a tablespoon of butter. Heat the skillet (or pan) on medium heat until the oil/butter starts to smoke heavily.
Place sturgeon on skillet and cook on medium heat for 6-7 minutes per side.

Use the bun of your choice, and add condiments of your choosing. I kept it simple. Fish, a sprinkle of shredded cheese, 2 onion rings, and my fish sauce. The sauce is my home made taco sauce. You can find the recipe here:

http://NorthWestKayakAnglers.com/index.php?topic=8997

Cooking the fish 6 minutes per side was great for this size fillet. The outside was nice and crispy and the inside was perfectly cooked and juicy.

Enjoy!
Paul










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WOW that looks really good!!! im getting hungry again 

Looks tasty! 

It's a bummer we can't fish for sturgeon anymore.  Great fish to cook with. 

I thought you could still catch and keep one.

One is better than none but it's a far cry from five.  Five big 48-50"+ fish put a lot of meat in the smoker/canner/freezer

I know I am living in fantasy land, but I keep hoping that when WA regs come out they don't say the same thing... they will, but I am keeping the hope alive.