Common Names: Sturgeon
CATCH and COUNTRY of ORIGIN
Tank Raised; USA
Hand Carved Sides
Mild, oily, sweet flavor with firm texture and large flake. High fat content. Fish should have a creamy yellow color and cooks up white.
Grilling, Roasting, Broiling, Pan Searing, Frying, Steaming, Poaching, Braising, Smoking.
The largest freshwater
fish in North America, is an excellent choice for patrons who don’t
like “fishy” tasting seafood. 95% of farm raised Sturgeon in the
United States is White Sturgeon, with 85% of that coming from
California. White Sturgeon have grey fins with a distinctive
cream-colored belly. Sturgeon don’t have scales, rather they have
“armor” called scutes, making their skin