Siberian Sturgeon
Acipenser baeri
Products (2)
| Product | Package | Origin |
|---|---|---|
| Ungutted, chilled | — | Lithuania |
| Ungutted, frozen | — | Lithuania |
About the Siberian sturgeon
The Siberian sturgeon (Acipenser baerii) is a freshwater fish that prefers deep bottom waters and belongs to the ancient sturgeon family (Acipenseridae). The body is elongated and spindle-shaped and, instead of scales, is covered with five rows of bony scutes. The snout is pointed, with four barbels that help it locate prey on the muddy bottom. Native to the river basins of Siberia, it is now widely farmed in aquaculture for its meat and caviar. It grows slowly and can reach a very large size and live for decades.
Nutritional value
Sturgeon flesh is white, dense and rich in fat, which gives it a full flavour and a valuable combination of nutrients. It is rich in complete protein, omega-3 fatty acids, B vitamins and minerals: phosphorus, selenium and potassium. The fat content makes it filling and contributes to its tender, buttery texture.
Seasonality
As a farmed fish, Siberian sturgeon is available year-round, so quality and fat content remain stable regardless of the season. The richness of the flesh depends mainly on the size and maturity of the fish: larger individuals are fattier and more aromatic.
Culinary notes
Firm sturgeon flesh withstands a variety of cooking methods without falling apart. It is ideal for pan-frying or grilling, stewing and hot smoking. Its flavour is mild, so it pairs well with lemon, butter, white wine, fresh herbs and light cream sauces.
