Meet the Sturgeon:

One of the oldest families of fish in existence, this prehistoric species caught Eastern Europe’s heart. Very highly consumed in Caucasus Mountains countries like Georgia & Armenia plus its neighbors. Sturgeons ranging from 7 – 12 feet in length are common, and occasionally some species grow up to 18 feet.

Several species of sturgeons are harvested for their roe which is made into caviar. This makes some sturgeons pound for pound the most valuable of all harvested fish. Globally, sturgeon fisheries are of great value, primarily as a source for caviar, but also great for eating. The priciest caviar is the Beluga & second comes Sevruga.

You can find different types of Sturgeon both fresh & frozen at Russian style markets & restaurants. The fine Caviar of the Sturgeon is found strictly in specialty stores & white table cloth restaurants.

One of my favorite white Sturgeon comes from the Columbia river. They are extra fatty & tender. Very rich in Omega 3 oils. This river also produces some of the finest King Salmon. The Columbia river is the largest river in the Pacific Northwest region of North America. The river rises in the Rocky Mountains of British Columbia, Canada. It flows northwest and then south into the state of Washington, turning west to form most of the border between Washington and the state of Oregon before emptying into the Pacific Ocean.


  • 3 lbs. Sturgeon steaks, fillet or chunks
  • 3 Cups of 100% pure Pomegranate juice
  • 1/2 cup lemon juice
  • 1 cup white wine
  • 1 tsp basil leaf
  • 1 tsp dill weed
  • 1/2 tsp ground black pepper
  • 1/2 tsp sweet paprika


Brush fish with mixture, Set remaining mixture aside. Place fish on well-greased grill or griddle over very hot coals. Grill approx. 3-½ minutes on each side or until fish flakes easily with fork. Baste with marinade several times and sprinkle with spike seasoning.

Note: This recipe can be used for any kind of Fish & Seafood

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