Sturgeon

Sturgeons: From Sea to Table

The sturgeon is an iconic fish found in both salt and fresh water environments around the globe. One of the oldest living fish, these powerful fish can grow to over six and a half feet in length and weigh up to 550 pounds, and have been a prized food item for thousands of years. The sturgeon has been used to create soups, smoked and pickled, and their roe, or caviar, has been appreciated as a delicacy. While greatly appreciated as a table fish, the sturgeon has a long and complex creation, growth and harvesting process which needs to be understood in order to assess how they reach the dinner plate.

In this article, we will examine the journey of a sturgeon from its initial creation in the wild, through its growth cycle, along with how it is harvested, stored and then finally presented to the diner.

The Creation of a Sturgeon

The sturgeon is a bony fish, with a long and slender body, a large mouth and a nose-like snout. This ancient species of fish dates back to the Late Cretaceous geological period and is a juvenile form of which appears today in areas such as Europe, North America, China, and beyond. Different species of sturgeon inhabit many of the major rivers and saltwater locations including the Caspian, Black and Mediterranean Seas.

The initial creation of the sturgeon begins in the various spawning grounds. Here, at the appropriate time of year, the female sturgeon will arrive, having fed and matured her ovaries since the previous spring when they were spawned. The male and female sturgeon will then engage in courtship behavior and then eventually become entangled in a “love embrace” during which the female will release thousands of eggs into the water. The male will then release millions of milt, which are spermatozoa, into the water surrounding the eggs. As the sperm come into contact with the eggs, fertilization occurs.

The Journey of the Eggs and Fry

Once fertilized and released into the water, the eggs will start their journey in the direction of the currents. The eggs are very small, roughly 1/12 of an inch. As they move through the water, debris and silt accumulate on the surface of the egg, camouflaging their appearance and protecting them from any kind of external damage that the currents and other environmental factors may have caused.

Once the eggs have been swept away from the initial spawning grounds, they drift to a more suitable location where they can hatched and continue on their journey towards adulthood. This is known as the “location of larval development” and typically consists of deeper waters, more protection and abundant food sources.

Here, the eggs will eventually develop into larva, which are small, transparent fish with limited swimming ability. As their development continues, the larvae will slowly start to feed on plankton, algae and invertebrates. As they grow older, they will become increasingly larger and stronger, before eventually reaching the juvenile stage and entering into the adult population of sturgeon.

The Journey of the Sturgeon

Once fully developed, the sturgeon will settle into their eco-system and begin to migrate, with seasonal tides and current moving them around between territories. These migrations will often see them travel over vast distances, sometimes across entire continents in some cases, as they seek suitable feeding grounds and search for potential mates.

Once sturgeon have reached maturity, they return to their spawning grounds at the same time each year. Here, the mature sturgeon can feed and grow before their eventual mating process and spawning season, which usually occurs during late spring or early summer.

The Harvesting Process

The harvesting of the sturgeon is conducted in different ways, dependent upon the location and the species of sturgeon. In some cases, sturgeon may be captured with traps and nets, while certain species can also be fished by taking advantage of the sturgeon’s natural behaviors.

The traditional fishing methods used to catch sturgeon include the gillnet, the drift net and entangling the fish with baited hooks. The gillnet is an effective method, as sturgeon will often swim into these long, fine mesh nets when searching for food. Once the sturgeon is captured, it can be safely lifted from the sea and placed onto a large boat, which will oversee its journey to the processing facility.

At the processing facility, the sturgeon are monitored and assessed for maturity, size and weight, before being prepared for the various forms of product development which will eventually lead to it being ready for the plate.

Storing and Preparing the Sturgeon

Once ready, the sturgeon can be cut into fillets, steaks, and cutlets, which can then be dried or frozen for transport to market and restaurant. Alternatively, the sturgeon’s roe can be extracted and processed into caviar, a highly valued delicacy.

The most common methods used to preserve the sturgeon meat include drying, smoking, pickling and cryogenic freezing. The sturgeon will typically be left in these preserving environments for anywhere up to several months, in order to optimize its taste and texture, before being packaged and transported to market.

Once at market, the sturgeon will typically be sold fresh, but may also be available as frozen, dried or pickled products, depending upon its origin.

Serving the Sturgeon

Once the sturgeon has made its way to the diner’s plate, it can be cooked up in a variety of ways, depending upon the type and preference of the diner. A few examples of cooking methods include grilled, roasted, poached, steamed, flaked, cooked in broth, and pan-fried.

Whether kin being enjoyed as steaks, fillets or roe, the sturgeon is a delicious and flavorsome option. Fully grown sturgeon possess a firm, lean flesh, with a mild-to-strong flavour, while their roe is dark in colour and has a unique and rich flavour.

Conclusion

The sturgeon is an iconic fish which has existed since ancient times and has been enjoyed as a meal since the dawn of civilization. While appreciated for its delicate taste and flavor, the sturgeon is a complex creature which requires a lengthy and very specific process in order to reach a diner’s plate. Created in the wild, the Sturgeon grows and migrates to a suitable location, before then being harvested and transported for processing. Here, it is transformed into a series of products, including fillets, steaks, roe and canned formats, before finally being delivered to the diner.

Whether enjoying a traditional fish dish or a caviar feast, the sturgeon is a delicious and highly nutritious fish which all diners should appreciate.