Wayne O.
Pan fried in light oil. Turned frequently after a brief sear on each side. Good tasting and fairly easy to cook.
Judy A.
We have had the sturgeon many times. We roast it with Kalamata olives, preserved lemon, lemon juice, parsley, dried oregano, and olive oil.
Ann B.
Delicious served with mango, ginger salsa.
Patrick V.
Hi, while the fish was very fresh and delicious, I'm not sure why the skin was left on. The picture you show online does not show any skin, it's completely indelible and not something that should be part of the portion weight. Please, remove the skin from the sturgeon meat next time.
Thank you.
Jennifer Y.
Sturgeon Veronique. Fish has a firm and meaty texture.
Stephenie C.
Grilled sturgeon (marinated in EVOO, S&P) topped with a Tiger Bite Sauce (Charred Heirloom tomatoes, Mortar & Pestle: shallots, cilantro, fish sauce, lime juice)
Phyllis V.
As suggested by a staff at Four Star, I poached the sturgeon in olive oil. Outstanding and perhaps this technique elevated the sturgeon to a whole new level.
Stephenie C.
Freshly foraged porcini sautéed and served with a thyme white wine and chicken stock reduction sauce over grilled sturgeon. Sturgeon is the next white meat! If you can find it that is (and thanks to Four Star for offering this delicacy!)
Alexandra M.
easy and versatile yet special
Alexandra M.
fun to prepare
May C.
Very delicious and fresh! I did a research, which shows white sturgeon has higher level of mercury though. Otherwise, I would love to buy more!
Alexandra M.
fine eating!!
Stephenie C.
Seared sturgeon with a wild mushroom thyme reduction. Sides: Roasted Buttercup squash and brussels sprouts.
Alexandra M.
easy to cook, fine to eat
Judy A.
Really fresh. I roast with lemon juice, olive oil, capers, olives, and parsley
