They are very large fish and if you find any in the store, it would probably be already filleted. But, on the off-chance that you have an oldest aunt like I have, who gives you a huge chunk of sturgeon every time you come home, you'll probably want to know what to do with it.
The scutes, or bony plates, must be sliced off. The skin is also very thick and really isn't edible either. So slice off all of that as well.
Discarded scutes and skin. Don't throw them away. If you have a garden, the fish parts make excellent fertilizer. I just bury it beside my roses, or if you garden in containers, even easier.
Sturgeon don't have bones, just lots of thick cartilage. I cut the fish sideways into about 3- or 4-inch wide portions. You'll probably need a hammer to bang on the top of your cleaver in order to cut through the center cartilage.
Then turn the fish over sideways to slice off two clean fillets.
Cut off excess blood or membrane parts until your fillet is clean.
And there you have a nice sturgeon fillet, which you can use to make Ca Chien Sot Ca Chua (Vietnamese Fried Fish with Tomato Sauce) or any other dish of your choosing.
As you can see from the top, counterclockwise, I have the discarded scutes and bones in the blue bowl in the back, destined for my roses. A nice fillet wrapped in plastic for the freezer for later. The bowl to its left holds the center cartilage sections with some sturgeon meat. That'll make excellent fish soup stock. And finally, a whole bunch of sturgeon meat that I cut into 1- by 2-inch pieces.
Can you guess what recipe I'll be making with those sturgeon pieces?
Right after I finished preparing the sturgeon, youngest aunt called inviting me over for dinner. Homemade hu tieu (Vietnamese clear noodle soup with barbecued pork and shrimp). So I quickly marinated my fish and saved the cooking for the next day.
My sturgeon recipes:
Bun Nuoc Leo Soc Trang (Vietnamese Rice Vermicelli Noodle Soup in Savory Broth with Fish, Roast Pork, and Shrimp)
Cha Ca Thang Long (Vietnamese Hanoi-Style Turmeric Fish with Dill)
1 year ago today, tabbouleh cravings.
2 years ago today, Chinese hot and sour soup.