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Sturgeon

The sturgeon is a large fish somewhat resembling the shark in form. Its body is more or less covered with rows of bony spikes. In the North of Europe, and in some of the States of North America it is caught in abundance, but it is seldom met with in English rivers. It is said that those who have the good fortune to capture it are bound to send their prize to the reigning sovereign, as the sturgeon is regarded as a royal fish. The flesh of the sturgeon is agreeable and wholesome, and looks something like veal. It was so highly esteemed in ancient days that it was crowned before being brought to table, and a band of music marched before it. Its roe is converted into caviare, a favourite Russian delicacy, and from its air-bladder fine isinglass is prepared. It is occasionally to be met with in the London market, and generally fetches a good price; indeed, it is so rare, and costs so much, that when it is obtained it is generally cooked regardless of expense. The sterlet, though the smallest, is the most highly-prized species of sturgeon. Its flesh is delicious, and its caviare is reserved exclusively for the Russian court. Probable cost, uncertain. (See also STERLET.)