Size:	Approximately 10lbs.
Features:	Fresh, Farmed, Cut into Sections, Skin On
Season:	Available year round
Origin:	California

White Sturgeon (Acipenser Transmontanus) are an American variety of the famous caviar fish that is farm-raised. An ancient, prehistoric species, white sturgeon have sharp, boney plates (“buttons”) rather than scales, cartilage instead of bones, and are extremely slow growing (taking 10-12 years to reach market size).

They are prized both for their delicate flavored meat and their flavorful golden roe, which is usually salt-cured into fine caviar. While wild sturgeon is extremely rare, these white sturgeon have been sustainably farmed in closed-system tanks, minimizing their environmental impact.

Sturgeon fillets change color from pink to white when cooked, developing a veal-like finished texture.  Because sturgeon are very large fish, these fillets are sold in portions rather than as whole sides.

We also offer white sturgeon caviar (aka golden caviar).

Storage: Store sturgeon fillet portions in the coldest part of your refrigerator.

Shelf Life: 5-7 days.

White sturgeon fillets can be sautéed, broiled, grilled, smoked or poached. The inedible skin is often removed prior to cooking.

The texture of cooked sturgeon is sometimes compared to chicken or veal. In fact it can be used as a veal substitute in any veal recipe and with traditional veal flavors like lemon, capers, cream, chives, tomatoes and mushrooms.

How to Remove Fish Skin
Fish Fillet Recipes & Techniques

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