Sturgeon

Sturgeon is one of the oldest fish species still eaten today, with a rich, buttery flesh that holds up well to grilling, pan-frying, and smoking. The meat is dense and almost meat-like in texture, with a mild, clean flavour that takes well to bold seasonings.

While sturgeon is perhaps best known as the source of caviar, the fish itself is an excellent eating fish in its own right. It appears in Eastern European, Russian, and Chinese cuisines, and is increasingly available from aquaculture operations. In Australia, sturgeon is a specialty item, most often found at fishmongers or fine-dining restaurants.

Sturgeon can be prepared simply — pan-seared with butter and lemon — or used in more elaborate dishes like smoked sturgeon pâté. Its firm texture means it won’t fall apart on the barbecue, making it a good choice for fish kebabs or direct grilling.