keeping sturgeon

[sarg]

i know your not aloud to keep sturgeon. sinces thats out of the way,
:confused: i heard last night from a guy that they are thinking of having kinda like a LEH for sturgeon? he was saying they are going to let about 3000 fish go in the 4'-6' range. now does any one know if there's any truth to this? :confused::confused::confused::confused:

[geno]

that will never happen!

[sarg]

thats what i said.

[longrifle]

That would be just 'talk' for sure...The big meeting that will decide if the catch and release fishery is kept open is coming next spring. I've heard talk last year from the sturgeon society that numbers appear to be down, here's hoping that was just 'talk' as well!!


'rifle

[Ddog]

its hard to believe that numbers are down when you seem to catch just as many as always, with some days being exceptional, i have not been out sturgeon fishing since 2005 when i moved, but before that i was involved in the sturgeon society for a few years and we always did good with the upcoming month being a great fishery with the eulachons running.
in years past the fishery went from keeping one any size, to keeping one between 3 and 4 feet with the purchase of a sturgeon tag, to catch and release only.
i do not know of a hatchery that is raising sturgeon to be released into the wild.
i hope the fishery remains a catch and release it is truly an amazing fish that deserves to be let go to fight another day.

[KB90]

What does sturgeon taste like?!

[lip_ripper00]

Where would you rear 3000 6ft fish:confused::mrgreen::mrgreen:. Inch creek has a couple in a pool their a good size I used to go just to watch them. What does sturgeon taste like? If you can imagine eating something that has been living in the Fraser 40, 50 years I would say mud!!

[Gateholio]

It's pretty good, white flesh but firm, not real flaky.

[srupp]

BEST SERVED "POACHED"....LOL

steven

[Leaseman]

BEST SERVED "POACHED"....LOL

steven

Nice one buddy.........:mrgreen:

It looks like we have a year left before they decide whether the sturgeon are SAR or endangered......:icon_frow

I hope they leave them as SAR, there is a lot of you fish in the river, one of the biggest worries they have had was not as many young fish...... those who have fished with me know differently of late.....:wink:

[Barracuda]

dont they take a really long time to mature and reproduce?

[Big Lew]

BEST SERVED "POACHED"....LOL

steven
when you had your headfirst through the wall, it obviously didn't harm your cranium.....still pretty sharp!

[Gateholio]

Smoked sturgeon is also excellent.

[BUCKJR]

Will definately not see a kill fishery on the Fraser ever again.

[srupp]

Imo we dont need a retention of sturgeon...I am 100% down with catch and release for these guys...

cheers

Steven

[fearnodeer]

Agree with Gatehouse, smoked was the best but also like making fishcakes.

[huntwriter]

What does sturgeon taste like?!

Wife and I ate several times Yangtze River sturgeon, same as ours, in China, properly prepared they taste delicious.

[goatdancer]

Where would you rear 3000 6ft fish:confused::mrgreen::mrgreen:.

They don't have to be reared until they're 6 ft long. Down in Oregon they stock the Columbia River with them and they are allowed to catch and keep smaller ones. Stopped in at a hatchery and had a look at some monsters that they use for breeding purposes. Pretty impressive.

[budismyhorse]

for those interested, they are farmed in Ontario and sell them for meat.......it is not cheap, but very interesting meat. I have only had it smoked and it takes on a firm, "meat" texture......kind of like pork in a way. Very good.

to the original post..........you will not likely ever be allowed to kill a sturgeon in this province. Know that.

[frenchbar]

ive had it pickled..wasn't bad .

[lip_ripper00]

They don't have to be reared until they're 6 ft long. Down in Oregon they stock the Columbia River with them and they are allowed to catch and keep smaller ones. Stopped in at a hatchery and had a look at some monsters that they use for breeding purposes. Pretty impressive.

that would be cool to see

[Walking Buffalo]

I've enjoyed sturgeon, BBQ steaks and smoked. Excellent! Texture is similar to chicken breast.

I can imagine a licenced sturgeon harvest in the future. The fishery could be sustained through hatchery releases.

We are already doing the hatch and release part.

http://www.nechakowhitesturgeon.org/sturgeon/

http://www.uppercolumbiasturgeon.org/

[steelheadSABO]

Takes way to long for sturgeon to grow a 5 footer is probably around 25 years old