White Sturgeon

Land-based aquaculture, Washington

Sturgeon is a truly prehistoric-looking fish. Instead of scales, it is covered in rows of sharp, bony plates called "buttons," and, instead of a bony skeleton, its body is supported by cartilage. At the Shedd Aquarium, you can actually touch a lake sturgeon—"a fish that outlived dinosaurs." Because of the high demand for sturgeon roe (caviar), all 26 species of sturgeon are either extinct or are nearing extinction.

The sturgeon that we are featuring this week is sustainably farmed on the west coast (Washington and California). Choosing farmed sturgeon helps take pressure off these fragile wild stocks by providing a sustainable alternative to wild-caught fish.

Sturgeon is firm-fleshed and mild tasting; its texture is steak-like and is compared to chicken breast and swordfish. It can be cooked in just about any way, and it has been featured at many upscale Chicago restaurants—including Next and Blackbird. Seafood Watch rates it a "Best Choice." Low mercury level.

-- Grilled Sturgeon (adapted from Jon Bonnell’s Waters: Fine Coastal Cuisine)