"European Style Fish", Sturgeon Hot Smoked, Approx. 1Lb/452g, (Sliced, Vacuum Packed)

"European Style Fish", Sturgeon Hot Smoked, Approx. 1Lb/452g, (Sliced, Vacuum Packed)
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Price: $34.59



 Perishable product 

Ingredients : Sturgeon, Salt, Brown Sugar, Natural Wood Smoke

Could Be Sliced Or Delivered Whole (Head Off) Per Customer's Order


Sturgeon and related paddlefish appeared in the fossil record approximately 200 million years ago, making them among the most ancient of actinopterygian fishes. In that time they have undergone remarkably little morphological change, indicating that their evolution has been exceptionally slow and earning them informal status as living fossils.  

Sturgeon are distinctly and immediately recognizable for their elongated bodies, flattened rostra, distinctive scutes and barbels, and elongated upper tail lobes.

They are among the largest fish: some beluga in the Caspian Sea reportedly attain over 5.5 m (18 ft.) and 2000 kg (4400 lbs.) They are also probably the longest-lived of the fishes, some living well over 100 years and attaining sexual maturity at 20 years or more. The combination of slow growth and reproductive rates and the extremely high value placed on mature egg-bearing females make sturgeon particularly vulnerable to overfishing.The lake sturgeon has taste buds on and around its barbels near its rubbery, prehensile lips. It extends its lips to vacuum up soft live food which it swallows whole due to its lack of teeth.

Most species of sturgeons are currently considered to be at risk of extinction, making them more critically endangered than any other group of species.

Several species of sturgeons are harvested for their roe, which is made into caviar — a luxury food which makes some sturgeons pound for pound the most valuable of all harvested fish. This sturgeon is a source of caviar and isinglass and its oil was once used to fuel steamboats. It is also a valuable gourmet food fish.

The Jewish law of kashrut, which only permits the consumption of fish with scales, forbids sturgeon, as they have ganoid scales instead of the permitted ctenoid and cycloid scales. While all Orthodox groups forbid the consumption of sturgeon, some conservative groups do allow it. The theological debate over its kosher status can be traced back to such 19th-century reformers as Aron Chorin, though its consumption was already common in European Jewish communities.

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