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
