[scook]

Yes, caviar comes from Sturgeon, but I don't know any more than that about it.

If you don't look too carefully at the head, it's a magnificient looking fish, and NO bones.

We caught some nice ones in the lower Columbia River early last August and I hear they've been biting recently but have been too busy to go after them. Water's too high now anyway with lots of rain. Some of the small ones put up a better fight than the big ones - had one less than 2' long tail-walking toward the boat - that was a fun one.

I think the meat is really good. It's white and firm, doesn't have a lot of flavor, but is great grilled with lemon and garlic or with white sauce (wife did some for Christmas dinner with white wine sauce - fantastic). Unlike Salmon, you don't want to under-cook it.

Nice to see there's at lease one other V-20 guy on the west coast.

This is a great site - best of fishing to everone.