Fish
Sturgeon
Sturgeon (Acipenser and related genera) are ancient, cartilaginous-boned fish famous for caviar; the flesh itself is firm, meaty, and mildly rich, without fine pin bones in the same way as teleosts. Colour runs pale to pinkish; texture can resemble veal or dense white fish more than flaky cod. Many wild stocks are protected—culinary supply is largely farmed white, Siberian, or hybrid sturgeon. Hot-smoke for classic deli-style slices, grill or pan-sear steaks, braise slowly, or confit. Roe (caviar) is a separate luxury product graded by species and bead quality. Always verify legal farmed origin. Flesh benefits from brining or marinade to keep moisture; overcooking turns it dry and cardboard-like despite its richness.
Track this ingredient
Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 4.92 g
- Saturated Fat 1.07 g
- Trans Fat 0 g
- Monounsaturated Fat 1.94 g
- Polyunsaturated Fat 2.04 g
- Cholesterol 56.7 mg
- Sodium 74.8 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.1 g
- Water 68.9 g
- Energy 137 kcal
- Water 68.9 g
- Protein 21.1 g
- Animal Protein 20 g
- Fat 4.92 g
- Saturated Fat 1.07 g
- Monounsaturated Fat 1.94 g
- Polyunsaturated Fat 2.04 g
- Vitamins 46.5 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 3.92 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 11.3 µg
- Vitamin B12 — Cobalamin 2.6 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.55 mg
- Vitamin K 0.5 µg
- Minerals 419 mg
- Major Minerals 317 mg
- Trace Minerals 102 mg
- Salt 0.2 g
- Sodium Chloride 0.2 g
- Cholesterol 56.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 2.6 · vitamin-a: 20 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 3.92 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 11.3 · vitamin-d: 1.4 · vitamin-e: 0.55 · vitamin-k: 0.5 ·
Minerals
Sodium: 74.75 · Potassium: 201 · Calcium: 41 · Iron: 0.6 · Zinc: 0.4 · Iodine: 101 ·
Fish flesh is lean to oily depending on species; marine omega-3s rise in fatty fish.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Coastal and river fishing for sturgeon and related species supplied essential protein long before agriculture spread globally.
Salting, drying, smoking, and fermenting extended the shelf life of sturgeon and enabled long-distance trade.
Ice preservation and railway transport brought fresh sturgeon to inland cities beyond fishing ports.
Industrial freezing, aquaculture, and global logistics made sturgeon widely available in international markets.