Omega 3 

Sturgeon has very consistent meat, does not have thorns and has only 9% fat, similar to the turbot. 27% of this fat is Omega 3 acid, twice as much as salmon and three times more than most of fish. This makes sturgeon one of the species with more Omega 3 of all the fauna. The nutritious properties of this component make sturgeon a highly healthful fish. It helps preventing cardiovascular diseases and reducing cholesterol.

Taste 

Strurgeon turns to be surprisingly tasteful when smoked, and excellent once cooked. It is recommended to cook this fish at low temperatures (60ºC-70ºC). Sturgeon has a very resistant meat. In order to fully enjoy its taste, it can be cooked steamed, grilled or in papillot style. The fact that sturgeon has an elevated pH, makes it suitable to be combined with acids like citrus fruits and also, why not, with a sweet touch.