Pre-Shift Glossary

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Sturgeon, Russian Sturgeon

Latin Name: Acipenser gueldenstaedtii

Tableside Information:

Common Names: Russian Sturgeon

Our chefs call it "Pork of the Sea" 

Meaty and moist; loves your favorite saucing; a creamy-yellow striped meat 

Food Information:

THE FISHERY - is wild about this North Carolina farmed product. Fresh on demand these fish come direct to you from pristine Blue Ridge Mountain ground waters in Happy Valley, outside Lenoir, NC. Juvenile sturgeon are reared in the company’s nursery are stocked into production tanks after they reach a size of approximately 600 g (1 1/4 lb, 8-10 inches). After approximately four years, they are separated by gender using ultrasound technology and grown until they are ready for harvest. The HACCP approved facility is immaculate and, with the introduction of brood stock later this year, completely self-sustaining.

THE FISH - The lean, boneless, firm flesh of the Russian Sturgeon (Acipenser gueldenstaedtii) has a delicate, mild flavor and is an excellent source of Omega 3s. It can be grilled, sautéed, baked, barbecued, poached or fried. It stands up to the boldest of preparations and is almost impossible to over-cook. Sturgeon should rest for 24 – 48 hours after harvest. This species of sturgeon produces the coveted Ossetra caviar. Atlantic and Siberian sturgeon also are available on a limited basis 

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Year Round

Range & Habitat:

Eastern United States


Happy Valley, NC


SFS Partnership

Harvest Method:

Hand Cultivated