One of the oldest species of fish known to man, these enormous marine fish can range from 60 lbs. to several tons; the farm-raised variety usually weighs from 15 to 20 lbs. They spend most of the year in the sea, but periodically ascend large rivers to deposit their spawn or for other, unknown reasons. A few are exclusively fresh water fish.

Once declared a “royal fish” by King Edward II, the sturgeon’s dense white flesh is firm-textured and meaty with a high fat content and mild flavor — not unlike veal. It is also popular dried, smoked or salted, and sturgeon roe is "true caviar," prized as a delicacy.

Sources
Western Europe, Russia, U.S. West Coast.

Availability
Sturgeon is usually available year-round.

Cooking Tips

• Sturgeon steaks can be braised, grilled, broiled or baked.
• Sturgeon also be cut into scallops and sautéed or stir-fried.