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Topic: Cast iron sturgeon  (Read 1144 times)

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Eddie

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  • Date Registered: Mar 2016
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Family ate it all. :smt005
20 oz. sturgeon filets, 1/2" thick inch preferred
In large bowl
Solid sprinkle of spice island poultry seasoning
Seasoning salt, not too much
fresh onion sliced, 1/2 rings, about 1/4 of a large onion
1 chopped garlic clove
Solid splash chinese cooking wine
Massage all ingredients together
Place in fridge in ziploc after removing air for 1/2 hour minimum
In cast iron pan heat a 1/4" layer of oil, not a 1/4 if the pan, avocado for temperature, olive and butter for flavor, try not to burn the butter, that is why I cut it with avocado oil, and sometimes I'll use bacon grease, 1-2tbls instead of olive oil.  Medium high heat
Place fillets in hot pan, onions and all, and watch the clock.  Sprinkle light dusting of
flour over top. When you flip them it adds a touch of a golden crust. Watch those thinner fillets because they will cook quickly.  My goal is 2 minutes one side and barely 2 the other, but honestly I flipped the thinner fillets in about 1 minute, I could be wrong but you gotta be a little intuitive based on the heat of your pan.  The thicker fillets need to be fully cooked yet not super white or they will get tough. If you over cook it no big deal.  It is still yummy but would lose that little juicy meaty magic that sturgeon has. I ended up cutting the thicker ones open to make sure they were done and had to do some quick action to get em all perfect.  that is why I would prefer uniform "ish" 1/2" fillets. The onion gets all different levels of crispy and blackened and adds a lil sumpin'.
Served with rice and siracha mayo, But was good straight also.
« Last Edit: January 16, 2018, 07:39:42 AM by Eddie »
“I’m going fishing.”  They said, “we will go with you.” 
John 21:3

Stealth Pro Fisha 475
Jackson Kraken 15
Native Manta Ray 12.5
Werner Cyprus 220cm


CptSloppywood

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Sounds good buddy. I am glad the family liked it.
Only 5 more months for some fresh Halibut fillets. Lol :smt044


&

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Family ate it all. :smt005
20 oz. sturgeon filets, 1/2" thick inch preferred
In large bowl
Solid sprinkle of spice island poultry seasoning
Seasoning salt, not too much
fresh onion sliced, 1/2 rings, about 1/4 of a large onion
1 chopped garlic clove
Solid splash chinese cooking wine
Massage all ingredients together
Place in fridge in ziploc after removing air for 1/2 hour minimum
In cast iron pan heat a 1/4 layer of oil, avocado for temperature, olive and butter for flavor.  Medium high heat
Place fillets in hot pan, onions and all, and watch the clock.  Sprinkle light dusting of
flour over top. When you flip them it adds a touch of a golden crust. Watch those thinner fillets because they will cook quickly.  2 minutes one side and barely 2 the other.  The thicker fillets need to be fully cooked yet not super white or they will get tough.  I ended up cutting the thicker ones open to make sure they were done and had to do some quick action to get em all perfect.  that is why I would prefer uniform "ish" 1/2" fillets. The onion gets all different levels of crispy and blackened and adds a lil sumpin'.
Served with rice and siracha mayo, But was good straight also.

Never herd of this - wit is it??

Sounds like great recipe


Jonasoi510

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Now that got me super hungry now !
May not always catch a big fish off the kayak. But will always catch an adventure.


JonL

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Mmmmmm...

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Eddie

  • Sea Lion
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  • Location: Marin
  • Date Registered: Mar 2016
  • Posts: 8405
Family ate it all. :smt005
20 oz. sturgeon filets, 1/2" thick inch preferred
In large bowl
Solid sprinkle of spice island poultry seasoning
Seasoning salt, not too much
fresh onion sliced, 1/2 rings, about 1/4 of a large onion
1 chopped garlic clove
Solid splash chinese cooking wine
Massage all ingredients together
Place in fridge in ziploc after removing air for 1/2 hour minimum
In cast iron pan heat a 1/4 layer of oil, avocado for temperature, olive and butter for flavor.  Medium high heat
Place fillets in hot pan, onions and all, and watch the clock.  Sprinkle light dusting of
flour over top. When you flip them it adds a touch of a golden crust. Watch those thinner fillets because they will cook quickly.  2 minutes one side and barely 2 the other.  The thicker fillets need to be fully cooked yet not super white or they will get tough.  I ended up cutting the thicker ones open to make sure they were done and had to do some quick action to get em all perfect.  that is why I would prefer uniform "ish" 1/2" fillets. The onion gets all different levels of crispy and blackened and adds a lil sumpin'.
Served with rice and siracha mayo, But was good straight also.

Never herd of this - wit is it??

Sounds like great recipe
Here you go...
« Last Edit: January 16, 2018, 07:18:03 AM by Eddie »
“I’m going fishing.”  They said, “we will go with you.” 
John 21:3

Stealth Pro Fisha 475
Jackson Kraken 15
Native Manta Ray 12.5
Werner Cyprus 220cm


Eddie

  • Sea Lion
  • ****
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  • Location: Marin
  • Date Registered: Mar 2016
  • Posts: 8405
Sounds good buddy. I am glad the family liked it.
Only 5 more months for some fresh Halibut fillets. Lol :smt044
Depends...don't forget the Ruuuuuuben March dredge fat flattie.... :smt006
“I’m going fishing.”  They said, “we will go with you.” 
John 21:3

Stealth Pro Fisha 475
Jackson Kraken 15
Native Manta Ray 12.5
Werner Cyprus 220cm


 

anything