SturgeonWhen most of us hear “sturgeon,” we think “caviar.” But, sturgeon also has a firm, steak-like meat that should not be missed.

Sturgeon aquaculture is still a very new industry, which means it can be a challenge to find this fish in local markets. But, farm-raised sturgeon is becoming more popular every day, and it is definitely worth the effort to find this mild fish. Try sturgeon pan seared or grilled with a chardonnay vinaigrette.

Also known as:

Sturgeon, farmed sturgeon, white sturgeon, Pacific sturgeon, Oregon sturgeon, Columbia sturgeon, Sacramento sturgeon

Availability:

Year-round

Product forms:

Fresh and frozen, fillets, steaks, whole and headed and gutted; also canned, smoked or as caviar

Shopping tips:

Wild sturgeon populations are extremely vulnerable to fishing pressure. Whether you are shopping for sturgeon meat or caviar, be sure to purchase U.S. farm-raised.

Substitutions:

Sturgeon has a firm, steak-like texture and can be substituted for tuna if the recipe does not rely on the flavor of tuna.

Recipes:

Pan-seared farmed sturgeon with peppercorn fumet

Grilled farmed sturgeon with caponata and chardonnay vinaigrette

Sturgeon fishery: U.S.-farmed sturgeon are primarily raised in large tanks or man-made ponds. More.

Conservation notes:

U.S.-farmed sturgeon is an environmentally responsible seafood choice because it is raised in isolated pools or tanks and takes pressure off wild fisheries. More.

Last updated: April 2008

Sturgeon Fishery

U.S.-farmed sturgeon are primarily raised in large tanks or man-made ponds. These reduces the risk of fish escaping and the spread disease of disease.

Male sturgeon are harvested for their meat when they weigh about 20 pounds. Females are raised until they are mature enough to harvest their roe for caviar.

Conservation Notes

Most of the world’s wild sturgeon populations are severely threatened. Farmed sturgeon is raised and harvested in an environmentally friendly manner, and is an excellent tasting fish. By purchasing farm-raised sturgeon and caviar, consumers support an environmentally preferable method of seafood production, relieve pressure on threatened wild populations and can continue to enjoy these delicacies.