White Sturgeon
Acipenser transmontanus
A prehistoric, long-lived fish native to the West Coast, White Sturgeon offers mild, slightly earthy, buttery flesh with a firm, springy texture. Monterey Fish sources both carefully managed wild fish from Washington and high-quality farmed fish from California.
Range
Washington - (wild) / California - (farmed)
Method of Capture
Gillnet, Farmed
Seasonality
Farmed year-round, sproradic in the wild
Size Range
10 to 30 pounds
Sustainability Consideration:
Farmed White Sturgeon are raised in closed systems, which greatly reduces escapes and environmental impact compared with open-net pens. Wild fisheries are closely monitored, with weekly landing limits per fisherman and additional oversight on tribal lands to help keep populations stable.
Flavor & Texture:
White Sturgeon has a mild, gently “rivery” flavor with rich, buttery notes and a firm, springy, juicy texture—more substantial than many white fish, but less intense than salmon or other strongly flavored species.
Seafood Cooking Tips
Sturgeon is versatile and responds well to many classic techniques:
- Braise – Gently cook in aromatic stock, wine, or tomato for very moist, flavorful portions.
- Sauté / Pan-sear – Brown in a hot pan and finish with butter, citrus, or capers.
- Broil or Grill – Excellent as thicker steaks or portions over medium-high heat; brush with oil and don’t overcook.
- Bake / Roast – Roast with herbs, garlic, and vegetables for a simple one-pan dish.
- Smoke – Its dense, rich flesh takes beautifully to hot smoking.
As with other lean-firm fish, pull Sturgeon from the heat as soon as it turns opaque and yields to gentle pressure so it stays moist and silky.
Want This On Your Menu or Table?
For current availability, pricing, and prep ideas, get in touch with our team. We’re happy to help you decide what will work best for your menu or home kitchen.
