Sturgeon


Sturgeon -

A large fish esteemed both for its flesh and its roe, known as "CAVIAR," found in different sizes and varieties in various parts of the world. The principal American types, in season from June 1 to the middle of October, are the Sharp-nosed and the Short-nosed, both from six to eight feet in length, found on the Atlantic Coast; the Lake sturgeon found in the Great Lakes and Mississippi Valley rivers, averaging five feet in length, and the White sturgeon of the Pacific Coast, measuring from eight to ten feet.

The largest and finest of the species is the Beluga, or Huso, or Hausen, or "Great White sturgeon," of the Black and Caspian Seas and their rivers. It furnishes the best grades of CAVIAR (which see).

The Common sturgeon of Europe corresponds in average size, etc., to our Atlantic Coast varieties. Its back is marked by long, bony scales, interspersed with patches of naked skin or smaller scales, in color varying from dull blue to yellowish grey, shading to whitish on the belly.

The smallest variety is the Sterlet, which seldom exceeds three feet in length. It has a long, narrow snout, upper skin of dark grey and whitish belly.

In Europe, sturgeon meat is eaten both fresh, generally stewed, and smoked, the latter known as "balyk." In America, the chief consumption is of the smoked product, which is sold principally from October to April.

In England, the sturgeon was at one time known as the "royal fish" and its consumption was confined to the king's table and those individuals or cities holding the royal permission to eat it.

ISINGLASS (which see) is obtained from the swim-bladder of the sturgeon.


Arround Sturgeon in The Grocer's Encyclopedia


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