Sturgeon Flavor Profile
Wild Sturgeon has a distinctive earthy flavor. Farmed White Sturgeon has a milder, more delicate yet distinctive flavor and is more prized than the Green Sturgeon which has a more pronounced flavor. All Sturgeon are very meaty with very firm flesh and is considered the “steak” of seafood, however if it is overcooked it 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 weight for farm raised Sturgeon is about 18-22 Lbs.
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Fresh seafood availability chart: green areas show peak availability, light green show limited availability, gray indicates not available fresh.
Butchering Yield Percentage and Recovery
|Item||To Skin/On Fillets||To Skin/Off Fillets||Notes|
|Round||56%||45%||If you have additional yield info on this fish please leave a comment below.|
|Whole Head/On gutted||66%||53%|
|Skin/On Trim Loin||—||80 – 84%|
|For detailed butchering yield % and recovery see Yield Percentage PDF|
|Yield % varies according to a number of factors including: size of fish, season, sex, and the skill of your fishmonger.|
How to Fillet Sturgeon
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 in California.
Typical Wholesale Products
Bullets, Fillets, Steaks
|Name||Alternate Names||Catch Method||Catch
|Shovelnose Sturgeon, Acipenser brevirostrum||Farmed – Closed System||US||n/a||n/a||n/a|
|White Sturgeon, Acipenser transmontanus||Farmed – Closed System||British Columbia||unknown|
|Buluga Sturgeon, Huso huso
Russian Sturgeon, Acipenser gueldenstaedtii
Siberian Sturgeon, Acipenser baerii
Stellate Sturgeon, Acipenser stellatus
|Farmed -Raceway, Tanks||US||n/a|
|White Sturgeon, Acipenser transmontanus||Farmed – Closed System||US||unknown|
|White Sturgeon, Acipenser transmontanus||Wild||Oregon, Washington||Moderate|
|White Sturgeon, Acipenser transmontanus||Columbia River||Moderate|
|Green Sturgeon, Acipenser medirostris||US||n/a||n/a||n/a|
|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||Updated
based upon a 6 oz (171 grams) raw edible serving.
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