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.
Grill for 2 minutes on all sides or until the sturgeon is just cooked. It won't fall apart like other fish do so not to worry.
Serve with the lemon wedges and drizzle with olive oil.
Servve with a fresh salad
Video
Notes
We vacuum packed the leftover trimmed and marinated pieces of a 60-pound sturgeon and froze it. Great to take on a camping trip, this lasted well into summer.