Sturgeon

Sturgeon is a large freshwater and migratory fish from the family Acipenseridae, best known as the source of caviar. Its flesh is light, firm, low in bones, and has a pleasantly mild flavour. In the kitchen, it is prepared by baking, grilling, smoking, or braising. It works well in fish soups, risottos, and as a standalone fillet. Sturgeon is rich in omega-3 fatty acids, protein, and B vitamins. Due to overfishing, wild sturgeon populations are critically endangered, so farmed fish is increasingly used in gastronomy. Sturgeon is regarded as a premium ingredient with a long history in European cuisine.