Sturgeon

The sturgeon is the large through passage, fresh-water fish semi-through passage belonging to family Sturgeon. On a body it located longitudinal ranks of corymbose bone scales, and on fins – long rays. There are 19 species of a sturgeon. Generally are fishes through passage who on average reach in length of 3 m, and about 200 kg weigh. Some especially successful fishers managed to catch individuals of a white sturgeon whose body weight made more than 800 kg.

Fish is widespread in the Caspian, Azov and Black seas, and also in the rivers flowing preferential across the territory of Russia. Sometimes it is possible to see enough large representatives of this look in spite of the fact that their quantity considerably decreased recently. It is possible to catch the Persian sturgeon, the Russian, a thorn and a sterlet in the Caspian Sea. Preferential German sturgeon is found in the Baltic Sea and the rivers of the Baltic basin, the sterlet is found in the basin of the Ledovity ocean. In the spring sturgeons come for spawning from lakes to the rivers of Siberia where are caught in a large number, especially in the basin of Yenisei, Ob and Amur. The Atlantic sturgeon has one of the most extensive areas of dwelling. It can be caught in Europe (France, Spain, the northern countries of the Adriatic Sea), America, Turkey, Romania, Bulgaria and China.

History

History of a sturgeon represents mix of legends, facts and rumors. But it only emphasizes uniqueness of fish, many are sure that she is a peer of dinosaurs and mammoths. If it is the truth, then fish could endure all cataclysms which happened on the globe. In China there is a belief that by the end of the life the sturgeon turns into a dragon. And according to the archeological Phoenician finds dated 2400 B.C. caviar of a sturgeon already in those old times was used for canned food at long voyages.

Aristotle mentions a sturgeon in the descriptions of antique feasts. There under sounds of a victorious march black sturgeon caviar was served on a table of winners. And here in Europe about a sturgeon heard only after Alexander of Macedon's coming, the pupil Aristotle. It brought caviar of a sturgeon as army provisions. Herodotus in the works wrote about Scythian tribes which ate preferential a sturgeon. This wonderful fish also is mentioned in books of the Arab chroniclers. Marko and Oleary Polo in details described catching of sturgeons in the Caspian Sea.

Now the sturgeon preferential lives in the Caspian Sea. Mass catch of fish in the last decades led to essential reduction of her population. Only his very rich fertility saves a sturgeon that allows it to survive in the conditions of such ruthless and total catch. During spawning the number of caviar makes about 1/5 body weights of fish, and the number of eggs makes several millions.

In the industry the sturgeon is appreciated not only fat gentle meat and a large number of caviar, but also a back string – a vyaziga which is eaten, and also for a swimming bubble from which prepare fish glue. Meat of a sturgeon is on sale in a fresh, frozen, smoked, salty and dried look.

Structure and caloric content of a sturgeon

In 100 g of a sturgeon 10 g of fats, 16 g of proteins contain. Caloric content of a sturgeon average also makes about 164 kcal on 100 g of a product.

The protein which is contained in fish is almost completely acquired by a human body. Meat of a sturgeon contains phosphorus, amino acids, calcium, potassium, magnesium, iron, molybdenum, chrome and chlorine. And sodium in this fish contains more, than in other products. Fish with the content of B2, C, B1, PP vitamins, etc. is rich. Fish oil in a sturgeon about 10-15%.

Useful properties of a sturgeon

At a sturgeon in large numbers there are fatty useful acids which promote reduction of cholesterol in blood. The regular use of this fish is excellent prevention from a myocardial infarction. It is known also that at any sea fish there is an iodine which is simply necessary for full work of a thyroid gland.

Sturgeon meat contains digestible protein with the balanced composition of polyunsaturated fatty acids and amino acids which are so necessary for people at nervous and cardiovascular diseases.

The vitamin A which is contained in a sturgeon is necessary for people with poor eyesight, vitamin D, phosphorus and calcium will be useful to pregnant women and children, microelements and vitamin E – to people with the weakened immunity and elderly. It turns out that caviar and meat of a sturgeon are useful to all segments of the population.

Contraindications

Because of quite high caloric content of a sturgeon, his excessive use can lead to obesity, allergic reactions and aggravation of a current of a diabetes mellitus.