Sturgeon Flavor Profile
Wild Sturgeon has a distinctive earthy flavor. Farmed White Sturgeon has a mild, delicate flavor and is more prized than the Green Sturgeon. Green Sturgeon has a more pronounced flavor. All Sturgeon are very meaty with very firm flesh. It is the "steak" of seafood. Overcooked Sturgeon is very tough.
Typical Cooking Methods
White Sturgeon, Oregon Sturgeon, Green Sturgeon, Sacramento Sturgeon
White & Green Sturgeon Description (Acipenser transmontanus, Acipenser medirostris)There are seven North American Sturgeon but only the White & Green Sturgeon are fished commercially and these only on a very limited basis. Sturgeon have a unique prehistoric look. They have bony plates along their sides and can get as large as 2000 Lb and 100 years old. Wild Sturgeon can be legally harvested between 4-6 feet and range between 15-80 Lbs. Average farm raised Sturgeon come to market at 18-22 Lbs.
Image from Wikipidia-click for licensing
Fresh Sturgeon Availability
Fresh product available in limited amounts all year.
Sturgeon Butchering Yield Percentage and Recovery
|Item||To Skin/On Fillets||To Skin/Off Fillets||Notes|
|Whole Head/On gutted||66%||53%|
|Skin/On Trim Loin||--||89%||If you have additional yield info on this fish please leave a comment below.|
|For detailed butchering yield % and recovery see Sturgeon Yield Percentage|
|Yield % varies according to a number of factors including: size of fish, season, sex, and the skill of your fishmonger.|
Range & Habitat
Green & White Sturgeon live on the bottom of slow moving rivers & bays along the West Coast from California to British Columbia. Most commercial Sturgeon come from the Columbia River or is farm raised White Sturgeon raised in California.
Typical Wholesale Products
Bullets, Fillets, Steaks
Sturgeon Sustainability Info
|Name||Alternate Names||Catch Method||Catch|
|Shovelnose Sturgeon, Acipenser brevirostrum
||Farmed - Closed System||US||n/a||n/a||n/a||n/a|
|White Sturgeon, Acipenser transmontanus||Farmed - Closed System||British Columbia||n/a||unknown|
|Buluga Sturgeon, Huso huso
Russian Sturgeon, Acipenser gueldenstaedtii
Siberian Sturgeon, Acipenser baerii
Stellate Sturgeon, Acipenser stellatus
|Farmed -Raceway, Tanks||US||n/a||n/a|
|White Sturgeon, Acipenser transmontanus||Farmed - Closed System||US||n/a||unknown|
|White Sturgeon, Acipenser transmontanus||Wild
|White Sturgeon, Acipenser transmontanus||Columbia River||Moderate|
|Green Sturgeon, Acipenser medirostris
|Atlantic Srurgeon, Acipenser oxyrinchus||US, Canada||n/a||n/a||Low|
|Lake Sturgeon, Acipenser fulvescens||Great Lakes||n/a||n/a||Elevated|
|Shovelnose Sturgeon, Acipenser brevirostrum||Mississippi||n/a||unknown|
|Sturgeon, various species||Imported||Elevated|
|Disclaimer: The sustainability info above is accurate to the best of our knowledge. However, each program randomly updates their information without our knowledge. We therefore recommend that you verify the current accuracy of this information.|
= Best Choice/Recommended = Good Alternative = Avoid/Not Recommended
based upon a 6 oz (171 grams) raw edible serving
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David Buchanan is a professional chef and author of Chefs-Resources.com, a site geared towards providing chefs and culinarians useful info to help in their kitchens.
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