Heart to Hearth Cookery

Sturgeon

  This is the first of many “bites” that I will be adding to my blog that are from my many years of experimental archaeology with food.  The picture quality will reflect the use of older cameras. 

  With the Delaware River historically supporting large populations of the anadromous fish-the Atlantic sturgeon, I wanted to process a sturgeon.  I was thwarted by the fact that the Atlantic sturgeon was an endangered species and thus illegal to catch.   In the picture, I am processing a short-nose Pacific sturgeon which has a cartilage skeleton  and bony plates (scutes) along the sides just like its Atlantic relative.  Since the sturgeon was air-lifted to me, I have one of the smallest of the catch but the Atlantic sturgeon are generally larger in size,  have a smaller mouth,  a longer snout, and different shaped scutes.  I was very happy to have had this sturgeon to interpret to the public.

 

My next hands-on workshop is CHOCOLATE in February 2012.  For more information visit my website at www.hearttohearthcookery.com