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.
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.
1 lb. for $19.00
-- Grilled Sturgeon (adapted from Jon Bonnell’s Waters: Fine Coastal Cuisine)
-- Marinated Sturgeon with Moroccan Chickpea Salad (Bon Appétit)