Sturgeon is a kind of low-fat and high-protein meat, which contains 3-5 times more omega-3 unsaturated fatty acids and folic acid than other fish. Sturgeon meat has no intermuscular spines and has a high consumption rate. It can be used as sashimi, chafing dish, smoked and canned food, and it is the best-selling product in the international market. The meat quality of live sturgeon cultured artificially is tender and smooth than that of raw salmon, and superior to that of lobster.
Chondroitin sulfate contained in sturgeon cephalic cartilage and spinal cartilage has better anticancer and immune enhancement effects than shark cartilage powder. Sturgeon has the functions of anti-cancer and calcium supplementation, and sturgeon bones can be cooked into delicious sturgeon bone soup. Its cartilage, skin, fins, liver, intestines and belly can be made into dozens of famous dishes with different styles. The snout and nasal cavity of sturgeon are rich in collagen.
Sturgeon eggs can be processed into fish seed paste, which is a tight commodity in the international market. Because its eggs are grayish brown, commonly known as "black gold" and "black pearl", the price of fish seed paste makes sturgeon industry one of the most profitable industries in the world.