White sturgeon, Oregon sturgeon, Sacramento sturgeon
As farmed sturgeon are raised in controlled environments, quality should be consistently good. Wild sturgeon can vary in flavor, depending on their diet and whether they are caught in brackish or fresh water. Farmed white sturgeon has a mild, delicate flavor, less pronounced than that of green sturgeon.The lean flesh is firm and meaty, similar in texture to chicken breast or veal. Raw sturgeon is pale pink and cooks up white. The tough skin is inedible.
Fresh: Bullets (H&G, tail and fins removed), Fillets, Steaks Frozen: Bullets, Fillets, Steaks Value-added: Smoked, Caviar
Tuna, Swordfish, Shark
Sturgeon is a good fish for meat or chicken eaters because of its solid texture. Use it in recipes calling for veal. It also marinates well. A simple recipe from one sturgeon farmer calls for sautéing sturgeon fillets after seasoning with salt, pepper, lemon juice and Worcestershire sauce and rolling in flour. Sauté in hot butter only 2 to 3 minutes per side. Overcooking will toughen sturgeon.
Amount Per Serving - Serving Size 100 g/3.5oz
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
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