How much does a Chinese sturgeon fry cost, and can it be artificially farmed and sold on the market?

Sturgeon is a rare ancient fish species left over from the Mesozoic era 150 million years ago. Its varieties include the Chinese sturgeon, European sturgeon, pointed-snout sturgeon, golden dragon king sturgeon, emperor sturgeon, American white sturgeon, and others. Among them, the Chinese sturgeon is the largest fish in freshwater and is known as the “Yangtze River Fish King”. So, can the Chinese sturgeon be artificially farmed and sold on the market? How much does a fry cost?

The answer to this question is very definite. The Chinese sturgeon is a national first-class protected animal and is known as a fish “living fossil”. China completely bans the catching of Chinese sturgeon and strictly limits fish for scientific research. Whether wild or artificially bred, they may not be bought, sold, or eaten. In addition, private farming is also illegal, so the question of how much a Chinese sturgeon fry costs does not exist.

So, what is going on with those Chinese sturgeons sold on the market now? This is merely a gimmick used by merchants! What restaurants call Chinese sturgeon is actually just hybrid sturgeon that looks relatively similar. 

At present, there are five or six varieties of sturgeon that can be artificially farmed and sold on the market, including Siberian sturgeon, Moscow sturgeon, and others, as well as hybrid sturgeon.

Sturgeon is now very common commercially. In Yichang, Hubei, it is about 30 yuan per jin. In addition, sturgeon weighing about two to three jin has the best meat texture.

So, how should sturgeon be cooked to be delicious?

1. Learn to choose a fresh sturgeon, because only then can you make delicious sturgeon. If you choose a sturgeon that is not fresh, it is very likely to ruin the taste of the whole dish. Therefore, when choosing sturgeon, look at the fish's eyes. If they are full and protruding, and the cornea is transparent and clear, then it is fresh. If you can buy a live, lively sturgeon, that would be even better.

2. It is best to stuff scallion and ginger pieces into the fish belly, because this can help remove the fishy smell. It is also best to rub salt and cooking wine on the fish body, as this can help it absorb flavor and may also preserve the fish's freshness.

3. The steaming time for sturgeon is best kept at 6-8 minutes. A reasonable time can both cook the sturgeon through and ensure the fish does not become too mushy. If the time is handled well, the steamed fish will be very delicious and have a good appearance, which can make family members have a better appetite.

Below is a simple sturgeon recipe for everyone. Even if it is your first time, you can try making it:

Step one, prepare the ingredients: sturgeon, scallion and ginger, Sichuan pepper, cooking wine, salt, and steamed fish soy sauce.

Step two, wash the sturgeon clean (it is best to ask the seller to help kill it when buying). Scrub the mucus on the surface with a brush.

Step three, make a few diagonal cuts on both sides of the fish body, rub salt and cooking wine on the surface, stuff scallion and ginger pieces into the fish belly, and marinate for 15-20 minutes.

Step four, add water to a steamer and bring it to a boil. Put the marinated fish into the steamer and steam over high heat for 6-8 minutes, then take it out. Sprinkle a layer of shredded scallion on the surface of the steamed fish, and pour a few spoonfuls of steamed fish soy sauce along the fish body.

Step five, heat oil in a pan, fry a few Sichuan peppercorns, and when the oil is smoking, pour it together with the Sichuan peppercorns along the fish body, then it is ready to eat.