Chinese Sturgeon

Chinese Sturgeon - the legendary premium quality fish Sturgeon in China is called sturgeon, the Chinese sturgeon, or the dragon fish.

There are 28 species of sturgeons across the world, and most are found in the northern hemisphere. It is a cartilaginous fish that has survived on the earth for over 140 million years. Therefore, it is also known as the "living fossil in water". In fact, it is oldest vertebrate currently known.

  • The sturgeon belongs to the osteichthyes, its body is cartilaginous and has hard scales. The sturgeon is classified into four genes: the Huso, the Acipenser, the Scaphirhynchus, and the Pseudosaphirhynchus. The sturgeon is a migratory fish having 5 columns of bone lamellae on the surface looking like the nozzles of a sucking disk. It consumes small fishes and microorganisms. As it is big, it takes at least 7 years for a baby sturgeon to grow old enough to reproduce. An adult sturgeon can grow to over 1000kg and 9m long, and live 100 years. The sturgeon has a high output in Asia, North America, Europe and the Middle East; particularly in Russia, Iran and the Heilongjiang River in China.
  • The origin of emperor sturgeon There were about 8 species of sturgeon living in the coastal areas and rivers in ancient China. The largest amount has been found in the Heilongjiang River on the border of China and Russia. It was claimed that the sturgeon at that time could be 10m long and 5000kg big. When fishermen caught one, they thought it was some kind of rarity and so they paid it as a tribute to the emperor. This was why it was called the emperor sturgeon.
Emperor-class nutrition and taste The sturgeon is grown in clean and severely cold water. As it grows very slowly, its meat has large and tender tissues and is odorless and boneless, and melts immediately inside the mouth, like that of deep sea fishes. The sturgeon meat contains high protein, vitamin A, vitamin B12 and folic acid, and its unsaturated fatty acid which is 3-5 times higher than that of other fishes. More interestingly, the white sturgeon cartilage turns translucent after boiling and contains rich collagens, and it is tasteful and chewy.

  • Eggs: the sturgeon eggs are good ingredient for caviar and contain high nutritional value.
  • Maw: commonly known as the emperor sturgeon glue, it is the highest class of its kind and valuable tonic for strength.
  • Spinal marrow: commonly known as the 魚信 containing high anticancer effect according to a study by UCLA.
  • Skull: it is also a cartilage which as classified as a tribute in the Qing Dynasty:"the sturgeon skull is much more delicious than bird's nest".
  • Lips: also known as the deer head, contain rich gelatin and are ideal tonic for strength, with a taste better than the shark's fin.
  • Intestines: tasty and sweet, they look like noodles made form bean or sweet potato starch, and can be served with the liver and skin.
Supreme sturgeon eggs There are two kinds of roe, the egg and the sperm. Sturgeon eggs are supreme food, and most of them are preserved: first salted and left for getting mature naturally. The Caspian Sea connecting Iran and Russia is the major production area of sturgeon eggs.

  • Professional culturing The CHCC specially develops and imports professional techniques for sturgeon culturing. Currently, the farm cultures and displays a total of 9 species, including the Amur sturgeon (Acipenser schrenckii), the Mississippi paddlefish (Polyodon spathula), the Sterlet (Acipenser ruthenus), the Chinese sturgeon (Acipenser sinensis), the Russian sturgeon (Acipenser gueldenstaedtii), the Beluga sturgeon (Huso huso), the White sturgeon (Acipenser transmontanus), the starry sturgeon (Acipenser stellatus), and the Siberian sturgeon (Acipenser baerii), in order to let sturgeons live and grow in the great mountains and clear water of Sansha and to provide Taiwanese people with the opportunity to taste the emperor-class gourmet food.