Sturgeon

Known as esturgeon (France), storione (Italy), esturión (Spain).

A massive - 6 m (20 ft) or more - prehistoric looking fish, the sturgeon spends most of its life in the sea, returning to freshwater rivers to spawn. It has firm, close-textured white flesh, somewhat similar to veal. As it can tend to be slightly dry, sturgeon may be improved by marinating before it is cooked.

Usually sold in large pieces or as steaks, sturgeon may be grilled or fried in butter, or poached in white wine. It is also excellent when smoked and cut into thick slices to be eaten with horseradish sauce, lemon and brown bread.