Sturgeon meat from Marshallberg Farm comes from the Caspian Sea native species Acipenser gueldenstaetdii. Once the fish is cleaned, the meat can be sold as a whole fish, filleted, or smoked. Each cleaned, whole male fish weighs between 7lb- 15lbs, while females are sometimes heavier. At around age 4, the gender of a Russian sturgeon can be determined by ultrasound. Males are then separated and harvested for sturgeon meat. Females are kept for their precious roe production which begins at around 7-8 years of age. Sturgeon meat is not like any other fish meat. It is very dense and firm, comparable to veal or pork. The meat is highly versatile and takes on bold seasonings with ease. On its own, Russian sturgeon meat has a very mild, clean and savory flavor. Due to its density, it does best covered and slow cooked before additional preparations. Once baked at a low temp until soft, it can then be grilled, sautéed, roasted or seared. Pan frying is not recommended, but delicious sturgeon “bites” can be achieved using a deep fryer. Sturgeon meat can also be stewed for a cold weather treat that surpasses clam chowder. It can also be used as a substitute for chicken or pork, adding a good dose of Omega-3’s to the original dish. It also makes and excellent smoked fish, great as a high protein snack or a healthy salad topping. U.S. indoor R.A.S. farmed sturgeon is rated a ‘Best Choice” for sustainability by the Monterey Bay Aquarium Seafood Watch.