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Taste and beneficial properties.

Meat Products white sturgeon and surprisingly tasty. Despite the dense texture, it literally melts in your mouth - it does not matter how you cook steak or barbecue, zapechete in the oven or cook fish soup.

There are no sturgeon bones: if you buy a kilo of fish you buy a kilo of meat, rather than 700 grams of meat and 300 grams of bones, like most fish.

The sturgeon meat contains all the essential amino acids, so that it is absorbed by a person by 98%.
Fatty acids sturgeon meat reduce the amount of cholesterol in the blood and can significantly reduce the risk of cardiovascular disease.

Sturgeon meat is characterized by a high content of iron, phosphorus, magnesium, calcium and potassium, vitamins B1, B2, C and PP.

In the kitchen of the world there are thousands of recipes for sturgeon from carpaccio and tartare to numerous recipes stuffed, baked and smoked fish.