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Eating Sturgeon: An Endangered Delicacy

Author

Listed:
  • António Raposo

    (CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal)

  • Hmidan A. Alturki

    (General Directorate for Funds & Grants, King Abdulaziz City for Science & Technology, Riyadh 11442, Saudi Arabia)

  • Rabab Alkutbe

    (Saudi Patient Safety Center, Riyadh 11588, Saudi Arabia)

  • Dele Raheem

    (Northern Institute for Environmental and Minority Law (NIEM), Arctic Centre, University of Lapland, 96101 Rovaniemi, Finland)

Abstract

Since ancient times, sturgeon species have been valued for their rich nutritional qualities, which are crucial for human health today. They are linked with gastronomic delicacy and offer economic benefits, especially for the caviar industry. Today aquaculture produces more farmed and hybrid species due to rapidly declining wild sturgeon populations. Sturgeon diversification through processing can yield fingerlings, stocking material, meat or caviar. Because of its variety, sturgeon flesh includes highly digestible proteins, lipids, vitamins and minerals. Consuming sturgeon provides essential fatty acids that play important oxidative and anti-inflammatory roles in human cells. The purpose of this study is to examine the sustainability and economic value of eating sturgeon worldwide, the technology applied in food processing, and the challenges that food quality and authenticity, nutritional content and health effects pose. The issue of counterfeiting high-quality sturgeon products by dishonest means has to be adequately addressed. Digital tools to guarantee authenticity and transparency in the sturgeon value chain should be considered in the future.

Suggested Citation

  • António Raposo & Hmidan A. Alturki & Rabab Alkutbe & Dele Raheem, 2023. "Eating Sturgeon: An Endangered Delicacy," Sustainability, MDPI, vol. 15(4), pages 1-16, February.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:4:p:3511-:d:1068313
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    References listed on IDEAS

    as
    1. Carrie Oloriz & Brenda Parlee, 2020. "Towards Biocultural Conservation: Local and Indigenous Knowledge, Cultural Values and Governance of the White Sturgeon (Canada)," Sustainability, MDPI, vol. 12(18), pages 1-16, September.
    2. Gad Degani & Gregory Yom Din, 2022. "A Business Analysis of Innovations in Aquaculture: Evidence from Israeli Sturgeon Caviar Farm," Businesses, MDPI, vol. 2(3), pages 1-10, July.
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    Cited by:

    1. Tomas Markevicius, 2023. "Innovation in Green Materials for the Non-Contact Stabilization of Sensitive Works of Art: Preliminary Assessment and the First Application of Ultra-Low Viscosity Hydroxypropyl Methylcellulose (HPMC) ," Sustainability, MDPI, vol. 15(20), pages 1-19, October.

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