Long snout and inferior mouth with sensory barbels. Grayish or brownish coloration on the back, with a lighter underside.
Raised in recirculation systems (RAS) or controlled ponds.
In freshwater ponds or intensive systems, depending on the species and purpose (caviar or meat).
The sturgeon is a species highly valued for both its meat and its roe (caviar). Caviar, regarded as one of the world’s most expensive and exclusive delicacies, is highly sought after in high-end gastronomy. Sturgeon meat is also prized for its firm texture and delicate flavor, making it a gourmet product in international markets. Furthermore, its roe production is crucial to the luxury food industry, serving as an important revenue source in aquaculture. Sturgeon caviar remains one of the most expensive seafood products, and its trade is heavily regulated due to the historic overexploitation of these species. Sturgeon species that produce high-quality caviar are especially coveted in European, American, and Asian markets.
By-products: Its skin is occasionally used in leather goods, and its swim bladder is used to produce isinglass (a type of gelatin).
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