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Easy Sturgeon Recipes

Blasted Church & Fish Counter To Pair For Orange-Cranberry Glazed Sturgeon

*Recipe for 2lbs Northern Divine Sturgeon (whole side if possible)

Brining Solution

4 cups water
2 tbsp sea salt
1 tbsp sugar

Place the sturgeon in a container small enough to completely submerge with the brining solution. Brine for one hour, remove the fish and pat it dry.

Orange-Cranberry Sauce

* Note: Marinate overnight or prepare 8 hours in advance

1 lb cranberries
1 1/2 cups red current jelly
2 cups apple cider
2 whole oranges (zest and segments)
3 1/2 oz. sliced shallots
3 tsp ground clove
1 cup white wine
1 cup water

Incorporate all of the ingredients in a heavy-bottomed stainless steel pot and simmer for a half hour over medium heat. Let cool.

When the sauce is cooled, reserve half for serving with the fish, and spread the remaining half over the brined sturgeon, completely covering all surfaces.

Place in the fridge overnight.

To Cook

Scrape the excess sauce off the marinated sturgeon. Using a heavy-bottomed, sear one side of the sturgeon in a little vegetable oil over medium heat. Flip, add 1 tablespoon of butter and place in a 400°F (200°C) oven for 8 minutes or until just undercooked. Let rest for 10 minutes before you slice and serve.



Hatfield’s Fuse: An aromatic white blend. Complex aromas of tropical and orchard fruits with a hint of citrus.

Medium to full bodied. Mouth filling stone fruit flavours with lychee and pineapple. Great weight and body turns into a crisp, pink grapefruit long, lingering finish.

*HATFIELD’S FUSE LIMITED TIME OFFER: $2 off retail price from Nov. 28 to Jan. 3.


Big Bang Theory: An aromatic red blend. Berry fruits, currants. Hearty, full flavored, ripe

The recipe card for Orange-Cranberry Glazed Sturgeon and Blasted Church wine pairing is available at The Fish Counter, as well as select wine merchants and retailers.

Seared Sturgeon

Heat heavy skillet, melt butter, slice fish into 3 inch size pieces approximately 1 to 1 1/2 inch thick. Sear both sides for 1 -3 minutes or to your preference. Add salt and pepper to taste.

Sturgeon Kabobs

2lb fresh sturgeon, remove skin. Cut into 1 inch cubes. Prepare marinade of chopped sundried tomatoes, chopped garlic, fresh oregano and olive oil. Skewer and BBQ for 4minutes a side or to your preference.

Fish & Chips

by Jackie Coombs - Sunshine Coast Golf Club

To prepare this meal you need to start with a nice clean and uniform fillet of sturgeon, and chunk into 3ounce portions.  Because the sturgeon is dense and relatively mild in flavour we marinated it for about 45 minutes in ponzu.

We prepared a light tempura batter and flash fried the sturgeon to crisp and golden brown, approximately 2 minutes, drain well on paper and finish in a hot 400 degree oven for 5 minutes so that the sturgeon is still medium rare on the inside.  We served it on a bed of miso slaw made with julienne daikon, carrot, cabbage, sweet onion and cilantro, tossed in a light miso dressing made with miso paste, fresh lime, sesame oil, fresh ginger, sambal, salt and pepper to taste.  The chips were made from thinly sliced purple potatoes and kale.

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