Sturgeon
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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.
Alternate Names
White Sturgeon, Oregon Sturgeon, Green Sturgeon, Sacramento Sturgeon
Description
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 |
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
Fresh Sturgeon Availability
Fresh product available in limited amounts all year.
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Sturgeon Yield Factors
| Item | To Skn/On Fillets | To Skn/Off Fillets | Notes |
| Bullet | 95% | 80% | |
| Whole Head/On gutted | 66% | 53% | |
| Skin/Off Trim Loin | -- | 89% | |
| For detailed butchering yield % and recovery see Sturgeon Yield Percentage | |||
Nutritional Informationbased upon a 6 oz (171 grams) raw edible serving.
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| Seafood Watch | ||



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