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>> Montezuma Sturgeon: Final Destination [topic: previous/next]
PostPosted: Sun Feb 17, 2013 1:05 pm
Baitchucker_


Posts: 48
Location: Fairfield/Suisun

The sturgeon I caught on Monday went to good use. After filleting, the carcass was eviscerated, de-finned, & be-headed. The fins & head are heading for a stock pot. We'll prepare that as a Filipino soup called Sinigang.

The fillets were smoked.

Here's the recipe, direction, & pics:

Smoked Sturgeon
Ingredients:
Sturgeon fillet
6 Cups Apple Juice
2 Cup Pine Apple
2 Cups Brown sugar
1/2 Cup Honey - Heated
6Tbs Soy Sauce
6Tbs Molasses
2 Tsp Ground Pepper - Leveled
2 Tsp Garlic Power - Leveled
3/4Tsp Ground Ginger - Leveled
1 tsps Cayenne Pepper - Leveled


Let fillets relax for 3 days in the refrig.

Cut fillet into 2" inch strips

Brine fish in rock salt & water 7hrs (2 cups of salt two gallons of water)

Rinse fish really well & dry with paper towels

Mix all the above ingredients and marinade in for 24hrs

Let dry to form pellicle (4 to Cool hours.

Soak apple wood chips in heated apple juice over night.

Smoke at 200 degrees for 2 hrs.
Decrease to 125 degrees for 2 hrs.
Increase to 160 (no chips) for 1 hr.
Fill chip pan every 15-20mins.





I finished this 1/2 of the fillets yesterday. Mrs. BC whipped up a breakfast that went well with the smoked sturgeon.


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PostPosted: Sun Feb 17, 2013 7:39 pm
Sofa King


Posts: 1707
Location: Danville Ca.

Wow looks good.
I know what you are bringing to sample at the next derby.

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PostPosted: Mon Feb 18, 2013 1:37 pm
Jun Dimagmaliw


Posts: 501
Location: Fremont, SF East Bay

Good eating. SARAP!!!!!


Jun

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PostPosted: Mon Feb 18, 2013 5:01 pm
Baitchucker_


Posts: 48
Location: Fairfield/Suisun

Jun Dimagmaliw wrote:
Good eating. SARAP!!!!!


Yup, I have a steel machete from the old country made from harden steel. I line it along the length of the head, then split it with a hammer. When I was younger, I used to be disgusted with my dad when he used to do it. But now, making that broth with tamarind is so dang delicious!

OMG, I am a Filipino!

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PostPosted: Mon Feb 18, 2013 6:02 pm
Jun Dimagmaliw


Posts: 501
Location: Fremont, SF East Bay

Baitchucker_ wrote:
Jun Dimagmaliw wrote:
Good eating. SARAP!!!!!


Yup, I have a steel machete from the old country made from harden steel. I line it along the length of the head, then split it with a hammer. When I was younger, I used to be disgusted with my dad when he used to do it. But now, making that broth with tamarind is so dang delicious!

OMG, I am a Filipino!


Yes you are Pare. And I am damn proud of you.

Salamat.


Jun

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PostPosted: Sat Feb 23, 2013 2:02 pm
radlations


Posts: 55

How does sturgeon compare to catfish in terms of texture and taste?
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