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Sturgeons have an elongated, shark-like body. The impression of a shark is further enforced by the asymmetrical caudal fin with elongated upper tail lobes. Instead of scales most species are covered with scutes, which are bony plates that are the most characteristic trait of the easily recognizable sturgeon. Also very characteristic is their flattened rostrum (Latin for beak-like snout). Four barbels - whisker-like tactile organs containing the tastebuds - precede the toothless mouth.
Well-known sturgeon species
- Sturgeon, lat.: Acipenser sturio
- Beluga, lat.: Huso huso
- Starry sturgeon, lat.: Acipenser stellatus
- Russian sturgeon, lat.: Acipenser gueldenstaedti
Gastronomical use of sturgeons
Sturgeons are best known for their roe, which is called true caviar. It is less known that sturgeon meat, especially that of smaller species, has an excellent taste. Sturgeon is usually sold smoked. It is suited for all preparation methods used for swordfish or tuna. It is at its best when fried or grilled. Many sturgeon species are currently considered endangered, most others are vulnerable. It is therefore not advisable to eat sturgeon.