STURGEON

STURGEON. Sturgeon are long-lived, late maturing fish with reproductive cycles that include long migrations, and require specific environmental conditions. They are an ancient species that have survived for millions of years. but their future is threatened. Negative impacts of overfishing, poaching, habitat destruction, and the construction of dams that have altered or blocked their annual migration to ancestral spawning grounds have taken a serious toll. Some species of sturgeon are extinct while several are on the verge of extinction including the Chinese sturgeon, the highly prized beluga sturgeon, and the Alabama sturgeon. Many species are classified as threatened or endangered with noticeable declines in sturgeon populations as the demand for caviar increases. Data indicates that over 85% of sturgeon species are at risk of extinction, making them more critically endangered than any other group of animal species. (1)

Before 1800, swim bladders of sturgeon (primarily Beluga sturgeon from Russia) were used as a source of isinglass, a form of collagen used historically for the clarification of wine and beer; as a predecessor for gelatin; and to preserve parchments. Several species of sturgeon are harvested for their roe which is processed into caviar—a luxury food. Caviar-producing sturgeon are among the most valuable and endangered of all wildlife resources. (2)

During the 19th century, the United States was the global leader in caviar production with 90% of the world's trade. Atlantic sturgeon once thrived along the east coast from Canada to Florida. They were in such abundance in the Hudson River, they were called "Albany beef." Sturgeon eggs were given away at local bars as an accompaniment to 5¢ beer. (3)

Discussions of sturgeon often overlook their role in COMMERCIAL FISHING on the MISSISSIPPI RIVER. In 1895 the Dubuque Herald carried an article on sturgeon as a food. The article suggested that most people thought of it as a fish prepared by smoking. The idea of broiled sturgeon seemed humorous unless the read happened to be a fisherman who recognized that this made a wonderful meal if the fish being prepared was small. A sturgeon weighing eight to ten pounds could be cut into steaks five to six inches back from the head. Even then, the flesh of the fish was oily and repeats on the meat platter were rare. Young sturgeon could also be fried, but a better choice was making a stew of the fish with onions. (4)

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Source:

1. "Sturgeon," Wikipedia. Online: https://en.wikipedia.org/wiki/Sturgeon

2. Ibid.

3. Ibid.

4. "Broiled Sturgeon," The Dubuque Herald, March 19, 1895, p. 7