Good Fish Guide
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You searched for "sturgeon (farmed)"
Acipenser, Huso spp.
Sturgeon is the common name used for some 26 species of fish in the family Acipenseridae, one of the oldest families of bony fish in existence, all found in the northern hemisphere. Sometimes Sturgeon is used more exclusively to refer to
species in the two best-known genera, Acipenser and Huso. Sturgeon are distinctive for their elongated bodies, lack of scales and rows of bony plates including covering the head. All sturgeon are slow-growing & late-maturing. They are among the world's most valuable wildlife resources. Main marketed products are meat and caviar (roe or eggs). Since 1998, international trade in all species of sturgeons has been regulated under CITES owing to concerns over the impact of unsustainable harvesting of and illegal trade in sturgeon populations in the wild. Farmed caviar is now widely available as are caviar substitutes such as lumpfish and salmon roe. There is also a vegetarian alternative available made from seaweed. Although It is unlikely that you will find sturgeon meat for sale in the UK, you will most likely find farmed caviar available.
Sturgeons the world over are now greatly depleted in number and many of the 27 species - prized for their flesh and eggs (caviar) - are in rapid decline. They are vulnerable to over-exploitation because they are generally long-lived and slow to mature, and depend on large rivers to spawn. In particular, species native to the Caspian Sea and rivers feeding it have suffered sturgeon habitat loss, destruction of breeding grounds, pollution and mismanaged fisheries. The value of wild sturgeon caviar is so high that there is a substantial illegal fishery for sturgeon that is completely unregulated. Avoid eating wild sturgeon. Due to the lucrative market and demand for caviar, sturgeon aquaculture developed. As wild sturgeon are so depleted, farmed caviar is a better choice. With sturgeon farming there is no dependence on wild fish as all fish are bred in hatcheries. Most sturgeon farming in Europe takes place in France.