Sturgeon
MILD, BUTTERY FLAVOR. FIRM MEAT.
AVAILABLE year-round
FARMED AT Marshallberg Farms in Smyrna and Lenoir, NC
A GREAT SOURCE OF protein, omega-3s, vitamins A, B12, and E, calcium, selenium, iron
Learn more about mercury in seafood >
Survivors of the ice-age, sturgeon are older than humans. Unfortunately, wild sturgeon probably won’t outlast us. Overfishing and habitat encroachment have decimated the wild populations.
Enter Marshallberg Farm, an aquaculture operation in North Carolina. Marshallberg Farm is helping to conserve the remaining wild populations by producing Russian Sturgeon for caviar. This reduces the need to harvest wild sturgeon and allows their populations to continue to replenish. Marshallberg fish are raised without added hormones, antibiotics, or PCBs. You can learn more about Marshallberg Farm on their website.
Sturgeon is easy to cook. The meat is quite firm, making it nearly impossible to overcook. It stands up well to complex flavors and bold preparations. We recommend baking, steaming, or poaching this fish. The flesh will firm up unpleasantly when exposed to high heat.
COOKING METHODS
Bake, Poach, Steam
WHAT OUR CUSTOMERS ARE SAYING
The sturgeon is very good. I bought sturgeon steaks this week and loved them.
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