A shout out and thanks to Davy for advice on smoking my sturgeon! Glad to find his 2 year old post!
A friend of mine caught this last season and asked me to smoke some for him. He told me to keep half of what he gave me for my own personal consumption! SWEET!!! I've never had sturgeon, so I am excited.
I used a half-recipe of Davy's marinade minus the ginger -- the wife does not care for it :-( . The recipe he posted is:
2 cups Pineapple Juice
2 cups Teryaki
2 cups brown sugar
1/3 cup salt
1/2 cup wine ( Reisling)
1/4 cup fresh cracked black/white peppercorns
2 heaping tablespoons garlic powder
1 tblspn ginger
1 tsp homemade ground red pepper (hot hot hot)
Marinaded for about 5 hours and smoked with ash wood at 180* -- 200* degrees until the fish hit 150*. Applied smoke for about 3 hours. Some pieces were done around the 4 hour mark while 2 took until about the 5 hour mark. Turned out fantastic! Everybody really liked this marinade. Hope to get a sturgeon of my own this season.
Thanks for looking!