{"id":5668,"date":"2015-03-01T14:24:00","date_gmt":"2015-03-01T19:24:00","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/?page_id=5668"},"modified":"2024-08-29T15:24:19","modified_gmt":"2024-08-29T19:24:19","slug":"sturgeon-recipes","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/sturgeon-recipes\/","title":{"rendered":"Sturgeon Recipes"},"content":{"rendered":"\n\n\n\n\n<p><em>Tim Coyne, executive chef at Bistro By The Sea, shares some recipes that were sampled during sturgeon tasting sessions.<\/em><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">STEAMED STURGEON SALAD<\/h2>\n\n\n\n<figure class=\"wp-block-image alignwide size-full wp-image-5678\"><img loading=\"lazy\" decoding=\"async\" width=\"448\" height=\"298\" src=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2016\/04\/salad_IMG_3303_web.jpg\" alt=\"steamed sturgeon salad\" class=\"wp-image-5678\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2016\/04\/salad_IMG_3303_web.jpg 448w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2016\/04\/salad_IMG_3303_web-300x200.jpg 300w\" sizes=\"auto, (max-width: 448px) 100vw, 448px\" \/><figcaption class=\"wp-element-caption\">Steamed Sturgeon Salad. Photo by Vanda Lewis.<\/figcaption><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>8 ounces sturgeon<\/li>\n\n\n\n<li>8 sprigs arugula<\/li>\n\n\n\n<li>12 slices cucumber<\/li>\n\n\n\n<li>8 slices water chestnuts<\/li>\n\n\n\n<li>4 ounces artisan greens<\/li>\n\n\n\n<li>12 leaves Bibb lettuce<\/li>\n\n\n\n<li>4 wooden spears, each with one radish, one black olive and two cherry tomatoes<\/li>\n<\/ul>\n\n\n\n<p>Place sturgeon on oiled steamer rack over boiling water. Steam until the fillets flake easily with a fork.<\/p>\n\n\n\n<p>For each serving, layer 2 sprigs of arugula, 3 slices of cucumber, 2 slices of water chestnuts and 1\/2 ounce of artisan greens in a Bibb lettuce cup (3 leaves). Garnish with wooden spear and vegetables and 2 ounces of steamed sturgeon. Serves 4.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">STURGEON AND BACON APPETIZER<\/h2>\n\n\n\n<figure class=\"wp-block-image alignwide size-full wp-image-5679\"><img loading=\"lazy\" decoding=\"async\" width=\"448\" height=\"298\" src=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2016\/04\/appetizer_IMG_3283_web.jpg\" alt=\"sturgeon and bacon appetizer\" class=\"wp-image-5679\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2016\/04\/appetizer_IMG_3283_web.jpg 448w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2016\/04\/appetizer_IMG_3283_web-300x200.jpg 300w\" sizes=\"auto, (max-width: 448px) 100vw, 448px\" \/><figcaption class=\"wp-element-caption\">Sturgeon and Bacon Appetizer. Photo by Vanda Lewis.<\/figcaption><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>8 ounces sturgeon<\/li>\n\n\n\n<li>extra virgin olive oil or butter<\/li>\n\n\n\n<li>4 strips bacon<\/li>\n\n\n\n<li>4 asparagus spears<\/li>\n\n\n\n<li>8 strips red bell pepper, julienned<\/li>\n\n\n\n<li>4 chive leaves<\/li>\n<\/ul>\n\n\n\n<p>Saut\u00e9 sturgeon in heated extra virgin olive oil or butter until fillets are opaque and cooked through. Cook bacon at 350 F until browned. Grill asparagus.<\/p>\n\n\n\n<p>For each serving, wrap 2 ounces saut\u00e9ed fish, one asparagus spear and two julienned red bell pepper strips with 1\/2 strip of cooked bacon. Garnish with one chive leaf. Serves 4.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">CHARGRILLED TERIYAKI STURGEON<\/h2>\n\n\n\n<figure class=\"wp-block-image alignwide size-full wp-image-5680\"><img loading=\"lazy\" decoding=\"async\" width=\"448\" height=\"298\" src=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2016\/04\/chargrilled_IMG_331_web8.jpg\" alt=\"chargrilled teriyaki sturgeon\" class=\"wp-image-5680\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2016\/04\/chargrilled_IMG_331_web8.jpg 448w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2016\/04\/chargrilled_IMG_331_web8-300x200.jpg 300w\" sizes=\"auto, (max-width: 448px) 100vw, 448px\" \/><figcaption class=\"wp-element-caption\">Chargrilled Teriyaki Sturgeon. Photo by Vanda Lewis.<\/figcaption><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>24 ounces sturgeon<\/li>\n\n\n\n<li>4 cups teriyaki glaze<\/li>\n\n\n\n<li>4 wonton crackers<\/li>\n\n\n\n<li>wasabi paste as a topping (can buy in store)<\/li>\n<\/ul>\n\n\n\n<p>Marinate 24 ounces of raw sturgeon in 4 cups of teriyaki glaze for 24 hours under refrigeration (&lt;40 F).<\/p>\n\n\n\n<p>To chargrill sturgeon, heat skillet on high heat. Sear both sides of a steak for no longer than one minute.<\/p>\n\n\n\n<p>Top each wonton with wasabi, slaw and sturgeon. Serves 4.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><em>Teriyaki glaze<\/em><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 cups soy sauce<\/li>\n\n\n\n<li>2 cups water<\/li>\n\n\n\n<li>1 cup granulated sugar<\/li>\n\n\n\n<li>1\/2 cup chopped pickled ginger<\/li>\n\n\n\n<li>1 tablespoon fresh, chopped garlic<\/li>\n\n\n\n<li>1\/4 cup sesame oil<\/li>\n<\/ul>\n\n\n\n<p>Mix ingredients together for the glaze. Makes 4 cups.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><em>Asian slaw<\/em><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>8 tablespoons sesame oil<\/li>\n\n\n\n<li>1 cup toasted sesame seeds<\/li>\n\n\n\n<li>1 cup rice wine vinegar<\/li>\n\n\n\n<li>2 cups each of julienned red cabbage, carrots and red bell peppers<\/li>\n<\/ul>\n\n\n\n<p>Heat oil in pan until smoking. Add sesame seeds to toast. Set aside and cool. Add rice wine vinegar. Mix vegetables and vinegar. Serves 4.<\/p>\n\n\n\n<p><em>This article was published in the <a href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/previous-issues\/2015-2\/spring-2015\/\" target=\"_blank\" rel=\"noopener\">Spring 2015<\/a> issue of Coastwatch.<\/em><\/p>\n\n\n\n<p><em>For contact information and reprint requests, visit <\/em><a href=\"http:\/\/ncseagrant.ncsu.edu\/coastwatch\/contact\/\" target=\"_blank\" rel=\"noopener\"><em>ncseagrant.ncsu.edu\/coastwatch\/contact\/<\/em><\/a><em>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tim Coyne, executive chef at Bistro By The Sea, shares some recipes that were sampled during sturgeon tasting sessions.<\/p>\n","protected":false},"author":30,"featured_media":5680,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"views\/single-immersive.blade.php","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"Tim Coyne","ncst_show_custom_author":true,"ncst_dynamicHeaderBlockName":"ncst\/default-immersive-post-header","ncst_dynamicHeaderData":"{\"backgroundColor\":\"custombg_one\",\"caption\":\"Chargrilled Teriyaki Sturgeon. 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