Ornamental Separator

Broiled Sturgeon

Watch our historic foodways staff cook this recipe, then try it at home

Broiled sturgeon is a timeless classic. The simple nature of this recipe is a great example of how some things just can’t be improved. We used a farm-raised sturgeon for this, but any firm-fleshed fish such as salmon, mahi mahi, or swordfish would be excellent prepared using this method.

18th Century

Broil your Sturgeon either in a whole Rand, or cut into Slices an Inch thick; salt them, steep them in sweet Oil and Wine-vinegar, broil them on a gentle Fire, and baste them with the Oil and Vinegar that they were steeped in, with Sprigs of Rosemary, Thyme, and Parsley; when it is broil’d serve it up with the Dripping it was basted with, and some of the Branches of Rosemary: Or you may baste it with Butter, and serve it up with butter and Vinegar, beaten up with Slices of Lemon, or Juice of Orange.

— Nott, Cooks and Confectioners Dictionary, Art 149.

21st Century


  • 1 pound of farm-raised sturgeon steaks cut to one inch thick
  • 3 Tbsp white wine vinegar
  • 1 cup of olive oil
  • 2 sprigs each of parsley, thyme, and rosemary
  • salt and pepper


  1. Sprinkle salt and pepper on the fish and set aside.
  2. Combine olive oil and white wine vinegar to cover the fish. Marinate the steaks in the refrigerator for at least a half hour to an hour, turning them once.
  3. Before you grill them, drain the steaks and pat them dry with a clean towel.
  4. Prepare a gas or charcoal grill. Rub the grate with oil to prevent sticking.
  5. Grill 4-5 minutes on high heat on each side.

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