I have never had poached sturgeon but it has to be better than grilled.
Smoked iss great.

This is the only way I have cooked fish that is boiled. It's very good chowder.

Found a version very simikar to what I remember, Catfish Allison.

https://www.howdoyoucook.com/2012/03/catfish-allison.html?m=1

Boiling is a good way to utilize trash fish that's too small to bother with and a lot of the fish where I used to live when I still had access to fishing was like that, especially in the winter, or from seine fishing.

You gut/gill the fish, or chunk it if it's big, but leave the tails, fins and heads, then boil it for a few minutes in salted water until it just begins to fall apart, scoop it out, then put in another batch or two. You end up with very saturated nutritious stock and lots of boiled fish. You can strain the stock if you want it to be clear.The stock is used for soup, with potatoes, carrots, an onion, pepper, bay leaf and maybe some parsley root if you have some. I also add a handful of barley, for substance (rice works too), cook it until the potatoes are done and clean the fish in the meantime, take the fillets from smaller fish, debone bigger chunks, etc., and add it all to the soup and cook for a few more minutes.
So usually you end up with fish soup and some boiled chunks that you can eat cold. The scraps go to dogs/chickens or in the garden as fertilizer.

I rarely bother anymore because my son doesn't like fish and I don't need so much food for myself or I have to eat the same dish for a week.

I know that boiled fish was and maybe still is done quit a bit in wisconsin, minnisota, michigan.

Have any of you had lutefisk and lefse? Add some limburger cheese to go along . By the way, I love fish chowder.

I've had poor man's shrimp. Bluegill fillets boiled in shrimp boil and served with cocktail sauce.

We will poach walleye on occasion. My will make a poor mans lobster. Fairly simple process then dip in garlic butter, Every time she makes it I say why don't we fix it this way all the time. Here is the recipe.
1/2 cup sugar
1/4 cup salt
1/4 stick butter
1 lemon
In a 2 quart pot bring to a rolling boil add ingredients
cut walleye in 2" x 2" chunks
Bill until the chunks float to the top and dip them out carefully
with a strainer.
Sprinkle with paprika and dip in melted garlic butter.

Poor Man's Shrimp with yellow perch. Add Old Bay to the boil water, dunk perch fillets in the water for about 2 minutes, put fillets in ice water for a few minutes... drain, dry, and chill in the fridge. Have with cocktail sauce loaded with horseradish. They disappear fast

My wife does almost the same thing except once the fish chunks are floating they get put into ice cold water, with some ice cubes added to flash cool them off. Drain real well then add in some cocktail sauce to lightly cover. We take some big bowls to get to gathers and there's never any left over.

a very quick and tasty way to do a fish fillet , sauté pan with a lid about a half a cup of white wine

salt and pepper the fillet

med-low heat just enough to keep that wine simmering with the lid on , it takes 5-10 minutes depending on the size of the fillet.
you just want to get your internal temp to 145-150 then plate the fish and turn the heat up and reduce the wine and it makes a glaze to put over your fish.
you can toss in a little finely sliced onion or green onion as well if you like

Burbot boiled in sprite is popular.
Ive had pike cubed up and boiled in sprite and then dipped in butter...it was wonderful.
Cornmeal is ok, but a mixture of Drakes, rice flour, baking soda produces a far lighter and crispier batter for my likings...

Door County Fish boils are popular. Fresh caught white fish from the Bay.

I've thrown fish in with seafood boils but never intentionally done a "fish boil".

I'll try just about anything twice, but if we're cooking something a certain way to let the grease or scum come out, I'll just have a sandwich and catch something that doesn't require that.

I used to work with a single mother who would chunk up filets and boil them in crab boil. She brought me some to eat cold and they werent bad. Said she could be eating fish in about five minutes and didnt have to mess with the grease.

About fifty years ago, right after I got married, we were poor as dirt. Besides my $3,25 an hour job as a bio tech for the feds, I was running trot-lines and selling catfish. We were like Bubba in Forest Gump with his shrimp - except it was catfish. When we boiled some catfish to make stew - it finished us off. My wife likes fish and she still wont eat catfish to this day.

We did eat some fish soup from boiled fish in Panama that was great.

I helped clean several hundred pounds of snowy grouper and we boiled the fish frames for stock. It was so rich, actually too rich to enjoy. We had to cut it with water to make our fish stock.

On the NC outer banks, boiling fish is very common among locals. The set their lightly boiled fish aside while cooking cubed pieces of salt pork. Potatoes and onion are also boiled. The fish is plated on top of the onion and potato, then the crispy fried pork fat is placed on top and some pork grease is pored over everything. It is pretty good.

I don't really consider making stock with heads and bones to be boiling fish as you really ain't eating nothing but the flavor but I have made my own fish stock for gumbos.

I'm going to give that one a try. It looks really good.

Not really a Minnesota thing. You can get away with robbing the government of millions of dollars, but admitting to boiling fish might get you deported.