The sturgeon is a sea fish belonging to the Acipenseriformi family, which can be found in the Black Sea, in the Caspian Sea and, more rarely, in the Mediterranean. It has a triangular muzzle and very small eyes, an elongated body of gray-brown or gray-green color on the back and white on the belly, where there are five series of bony scales. It can reach four meters in length. The sturgeon comes up from the sea in fresh water for reproduction; it is precisely in this period that it is caught, not so much for its meat but rather for its eggs, used in the production of caviar.

The sturgeon meat is very valuable and can be prepared roasted, smoked, grilled and cooked in a pan, but it is also excellent boiled and served with veal in tuna sauce.