Sturgeon Nuggets with Onions and Garlic

Washington cooking favors cleaner herb work, gentler fish handling, and ingredients that keep some freshness in the finish. This version uses Onions and Garlic and a brothy simmer finish so the Sturgeon Nuggets stays central instead of getting buried under the rest of the plate.

1 1/2 to 2 pounds Sturgeon Nuggets
Kosher salt
Black pepper
Neutral oil or rendered fat
1 to 2 cups Onions
1 to 2 cups Garlic
Optional: 1 small Thyme
2 cups stock

Trim and season the Sturgeon Nuggets while you prep the Onions and Garlic.
Set up the pan, pot, or oven before you start cooking so the timing stays calm once the protein goes down.
Keep the broth gentle so the fish stays intact and the vegetables soften without collapsing.
Fold in the Onions and Garlic at the right point so they support the cut instead of dissolving into the background.
Rest or hold the protein briefly, then serve while the pan juices or broth still feel connected to the plate.

Do not let a hard boil shake the fish apart. Leftovers keep best when cooled quickly and packed shallow; Washington meals built around Sturgeon Nuggets are usually stronger on day one than after repeated reheats.