Cooking a whole 30lb sturgeon on a spit I have a custom made charcoal spit and I've done a whole pig on a spit at least 10 times, so I have some experience doing this thing, however, this will be my first year cooking a sturgeon, or any fish for that matter, on a spit. I need help with and how long to cook it for. 

The spit automatically rotates 3.5 rotations/minute. I plan on wrapping the whole fish in wire... will that be enough or will it be too tender/start falling apart? I'm also worried about overcooking it and making it too tough. Any other advice?
Based on my experience as a chef I wouldn't recommend spit-roasting your sturgeon. It's a rather large fish for that technique although smaller fish may work. Your idea to wrap it in wire albeit a good idea, give a moment to consider what would the wire do to your fish as it cooks. Proteins shrink when they cook and although  you may wrap the fish in wire while it is still uncooked the wire will not shrink to accommodate the shrinkage of the fish.A 30 lb. sturgeon would probably be roasted and there will be less complications when it comes serving it whole (given you have a big oven!)