1 pound sturgeon cut into ½ thick and 2 inch long chunks (roughly)
1 cup AP flour
1 cube of unsalted butter (reserve 2 tablespoons)
1 cup chicken stock
Juice of one lemon
3 tablespoons capers, drained
Kosher salt and freshly ground pepper

Season your sturgeon pieces generously with kosher salt and freshly ground pepper. Put flour in a bowl and get ready to dredge the sturgeon pieces. Heat up 2 tablespoons of butter in a skillet and once it's nice and warm dredge a seasoned piece of sturgeon in flour, shake off the access and drop into the skillet. Do about two pieces at a time depending on size. Flip after about 1 minute or so and if your pieces are rather thin then less time is fine. Set cooked sturgeon aside on a plate or somewhere you can keep it warm. Add more butter to the skillet as needed and between batches. Once all the pieces of sturgeon are cooked add 1 cup of chicken stock to the same pan and stir and whisk the bits from the bottom. Cook until the stock starts to thicken up to about 1/2 a cup. Then add your lemon juice and cook until the mixture thickens. Once it's nice and thick turn off the heat and add 1 tablespoon at a time of butter from the 2 tablespoons you had reserved. Then stir in the 3 tablespoons of capers. Serve sturgeon steaks with sauce over them.

Serve warm!

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1-2 liter bottle of lime soda
Sturgeon fillet or two cut into pieces 1/2 inch thick and 2 inches long
Cocktail Sauce

Bring the lime soda to a boil. Once the soda is at a boil drop in your sturgeon pieces. You will know the sturgeon is done when the pieces rise to the top.
Remove from boiling soda and serve with a side of cocktail sauce.

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1 medium red onion
1 bunch fresh cilantro
4 tbsp. olive oil
1 jalapeño, seeded and finely chopped
1 ½ lbs. sturgeon
1 egg
1 ½ tsp. kosher salt
¼ tsp. black pepper
1 cup finely crushed tortilla chips

Heat oven to 350°. Finely chop ¾ cup of onion and 1 tbsp. cilantro stems (reserve the leaves).
Heat 1 tbsp. of the oil in an ovenproof skillet over medium heat. Add the onion, cilantro stems, and jalapeño and cook until softened, about 4 minutes.
Pulse the fish, egg, salt, pepper, and the onion mixture in a food processor until combined but not pureed. Form 8 cakes. Coat each cake with the chips. Wipe out skillet.
Heat 1 tbsp. oil over medium heat. Add 4 cakes and cook until golden brown, 3 minutes on each side. Transfer to a baking sheet. Wipe out skillet and repeat with last 4 cakes.
Bake cakes until cooked through, about 10 minutes. Thinly slice remaining onion and toss cilantro leaves and a little oil. Serve with the cakes.

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1 pound sturgeon
1 package bacon-you may not use it all
1 bottle of your favorite Teriyaki sauce
1 can pineapple chunks or fresh pineapple
4 or so skewers

If you’re using wooden skewers make sure you soak them for about 20 minutes before grilling.

Cut your sturgeon into about 1 inch think cubes. Take a slice of bacon and wrap a chunk of sturgeon with it and placing it on the skewer so the bacon is nice and snug and won’t fall off. Take one piece of pineapple and skewer, then bacon wrapped sturgeon, and then pineapple, you get the picture. Once your skewers are full place in a shallow baking dish and pour some of the teriyaki sauce over them. Let sit for about 20 minutes.
Get your grill nice and hot and place your skewers on. Baste with sauce while cooking. Cook them for about 8 minutes or less depending on how rare you like your fish. You can also gage the time by the crispiness of the bacon. Your goal is to caramelize the bacon while basting it with the sauce.

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