{"id":5675,"date":"2015-05-01T14:21:00","date_gmt":"2015-05-01T18:21:00","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/?page_id=5675"},"modified":"2024-08-29T15:28:16","modified_gmt":"2024-08-29T19:28:16","slug":"throwback-tasting","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/throwback-tasting\/","title":{"rendered":"Throwback Tasting"},"content":{"rendered":"\n\n\n\n\n

While his colleagues were seeking new ways to prepare and serve sturgeon, Chuck Weirich, North Carolina Sea Grant marine aquaculture specialist, was looking to the past.<\/p>\n\n\n\n

After hearing Hatteras Island resident Sharon Peele Kennedy discuss stewed sturgeon on the Carolina Coastal Voices<\/a><\/em> radio show, Weirich wanted to taste that traditional way of cooking sturgeon.<\/p>\n\n\n\n

The fish used to be plentiful in North Carolina\u2019s waterways, and a common sight at meals. However, many North Carolinians are no longer familiar with eating sturgeon, now listed as an endangered species.<\/p>\n\n\n\n

Below is a sturgeon stew recipe from Coastal Carolina Cooking<\/a><\/em> by Nancy Davis and Kathy Hart, a University of North Carolina Press publication. Find out more at uncpress. unc.edu\/books\/T-877.html<\/a>.<\/p>\n\n\n\n

Barry Nash<\/a>, Sea Grant seafood marketing and technology specialist, procured cultured sturgeon meat from Atlantic Caviar & Sturgeon Company located near Lenoir. Vanda Lewis<\/a>, Sea Grant food blogger, prepared and photographed the stew.<\/p>\n\n\n\n

\u201cThe fish is firm and it held up nicely in the stew. I thought the potatoes might cook away since it had to simmer for an hour, but they didn\u2019t,\u201d Lewis notes.<\/p>\n\n\n\n

Weirich got to step back into the flavors of the past, as requested. \u201cThis traditional simple recipe allows the subtle, mild flavor of the sturgeon to shine through,\u201d says Weirich, who previously worked in sturgeon aquaculture, making him a connoisseur of sorts.<\/p>\n\n\n\n

Lewis shared the rest with colleagues, an informal tasting panel. It is clear from their comments that Lewis works with seasoned \u2014 pun intended \u2014 food tasters, who know the buzzwords to use to describe what they have eaten.<\/p>\n\n\n\n

One person noted that the stew was a delicious version of a clear, broth-based seafood chowder, adding that \u201cthe sturgeon meat had a wonderful flavor and texture.\u201d<\/p>\n\n\n\n

Another praised the pleasing aroma, and that \u201cthe overall appearance made it a must for tasting.\u201d<\/p>\n\n\n\n

Try this recipe for yourself. See Ordering Sturgeon, on page 25 of the magazine or below in this article, for tips on getting fresh sturgeon meat.<\/p>\n\n\n\n

As for me, I didn\u2019t get to taste any of the stew. Lewis was unable to mail a bowl to Raleigh from Morehead City so I just have to depend on the opinions of others \u2014 for now.<\/p>\n\n\n\n

STURGEON STEW<\/h2>\n\n\n\n
\"sturgeon
This traditional sturgeon stew included sturgeon fillets, potatoes, onions and ham drippings. Photo by Vanda Lewis.<\/figcaption><\/figure>\n\n\n\n