At Snake River Grill in Hagerman, 60 percent of the restaurant’s sales come from seafood, like trout and sturgeon, raised on nearby farms. Chef Kirt Martin, who’s known as the Sturgeon General, goes through 135,000 pounds of this firm-fleshed fish annually, sometimes breading and deep-frying it, and sometimes stuffing it with shrimp and serving it with a fire-roasted red bell pepper cream sauce.
Special Dishes: Idaho Sturgeon
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