Butchering Sturgeon

 

i prefer mine boneless, so just go down the spine and follow the bones down the side, no need to gut it either this way which makes it really easy clean up, KZ has a nice photo tutorial in his sturgeon pdf article on doing it, heres a pic of mine from sunday

here's the link from Sturgeon Master Erik Kunz....

http://www.norcalkayakanglers.com/index.php/topic,7082.msg60138/topicseen.html#msg60138

jeff over at bs bait n tackle(mcavoy) showed me a even faster way of doing it , basicly just slice each side like 8 inches apart in chunks keeing the top part of the skin still attached , then flip the fish on its back and the chunks spread aprt , then run your blade under the skin to unattach the steaks , took me about 10 minutes because i got to bypass the while skinning/skute peice.