Eating Sturgeon: An Endangered Delicacy

António Raposo (), Hmidan A. Alturki, Rabab Alkutbe and Dele Raheem
Additional contact information
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

Sustainability, 2023, vol. 15, issue 4, 1-16

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.

Keywords: food quality; sustainability; food security; sturgeon; authenticity; food technology; nutritional profile; health; caviar (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

Downloads: (external link)
https://www.mdpi.com/2071-1050/15/4/3511/pdf (application/pdf)
https://www.mdpi.com/2071-1050/15/4/3511/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:15:y:2023:i:4:p:3511-:d:1068313

Access Statistics for this article

Sustainability is currently edited by Ms. Alexandra Wu

More articles in Sustainability from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().