Sturgeon
There are close to 25 species of sturgeon, several of which can be found in the lakes and rivers of Quebec.
It is estimated to have been on this planet for hundreds of thousands of years.
Having no scales, the sturgeon is covered by 5 rows of bony
plates which give it a very prehistoric appearance.
The sturgeon is a quality catch not only for its delicious, fatty,
white flesh, but even more so for its caviar, probably the most
expensive gastronomic delicacy prized all over the world. Bear in
mind that only the eggs of the sturgeon can be called “caviar”.
- The sturgeon’s firm, dense flesh is ideal for preparing brochettes on the barbecue.
- Smoked sturgeon with a few drops of lemon juice is another true delicacy.
- Sturgeon can be cooked the same way as swordfish or tuna; it can be poached, roasted, steamed, cooked in a sauce or served cold.
Click here for cooking methods and more tips and suggestions !
You will find fresh or flash-frozen sturgeon fillets and smoked sturgeon, year-round, in your METRO fishmonger’s counter.
The sturgeon is a fatty fish. For the weight conscious,
steaming, poaching or cooking in parchment would be the wisest
choice.
The sturgeon is an excellent source of vitamins A, B6, B12 and
niacin. It is also rich in phosphorus, potassium, calcium and
selenium.
Fresh fish should be cooked as soon as possible following purchase.
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Refrigerator 4° C (40° F)
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Freezer -18° C (-4° F)
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Fresh sturgeon
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2 to 3 days
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4 to 6 months
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Cooked sturgeon
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1 to 2 days
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