The white kind from the Columbia River NOT the endangered imported kind.
We had it last night, a big slab baked in the oven at 425 for about 25 minutes and I have to say, I wasn't thrilled with the texture. A bit too overly rare meatish for my taste, if that makes any sense. Of course all the pups were fine with it. . . . figures.
so how do you cook your sturgeon?
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