This large bottom-feeding fish visits every January from the Delta, pecking at the bottom with is "vacuum" hose like mouth for morsels of fish that died during winter storms. The meat holds up well on the BBQ and tastes a lot like chicken. This is also where caviar comes from, though mostly from sturgeon in eastern Europe and Russia.
Course: Main Course
Cuisine: Cajun, Keto, Keto. Paleo, Pescatarian
Diet: Low Fat
Author: Mike Nadelman
2lbsSturgeon trimmed and cut into large chunksdiscard the red meat
2tablespoonsextra virgin olive oil with some extra for drizzling
1teaspoonsalt to taste
1lemon cut into quarters
Place the surgeon cubes in a medium-sized bowl, add the olive oil, Cajun spice and thyme, season with salt and leave to marinate for 20 minutes.