I was fortunate enough to taste my friend's fresh Columbia River Sturgeon dish at Esca last nite. The fish was served in a mild mustard sauce and stacked on top of fingerling potatos. I remember trying Sturgeon once before in Portland, Oregon but had forgotten what great taste and texture this flesh-like fish has.
I cant remember seeing this species offered on many menus here in nyc. Why is this the case? Who does offer it?