Hey everyone, I have two 6oz filets of white sturgeon, and I'm curious about any insight with regard to using it in similar applications as other recipes on this site. For example, I'm not sure if sturgeon takes to sugar in a brine as well as other fish like salmon and tuna? Or, for example, if they can be substituted for the salmon or tuna in similar recipes? Sturgeon confit anyone?
My main go-to way to do this is to brine in a 10% salt solution for < 10 minutes, then sous-vide at 120F in a great olive oil. Then finish (or not) with a little bit of butter on a skillet.
-Nico
