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Sturgeon


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Sturgeon Flavor Scale
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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.
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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.

Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec
                                                                                               

 

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 Information

based upon a 6 oz (171 grams) raw edible serving.

* Calories/Calories from fat 180
* Protein grams  27.6
* Fat grams  6.9
* Saturated fat grams  1.5
* Sodium milligrams  93
* Cholesterol milligrams  103
* Omega-3 grams  .5
 

 

Additional Resources:
  Seafood Watch  
     

 

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