Fish, sturgeon, mixed species, smoked
Whole food · Finfish and Shellfish Products
Smoked sturgeon is a luxurious, firm-fleshed fish with a deep, savory flavor and a satisfying, meaty texture. Its natural oils and the smoking process create a rich, complex profile that's both smoky and subtly sweet. Nutritionally, it's a powerhouse of lean protein with virtually no carbohydrates.
Calorie split: 76% protein · 0% carbs · 24% fat
↓ Full nutrition💚 Why it's loved
People adore smoked sturgeon for its unique, robust flavor that elevates any dish, from simple appetizers to gourmet main courses. Its versatility allows it to be featured in both traditional and modern cuisines, often symbolizing celebration and culinary refinement.
⚠️ Watch-outs & how to enjoy it better
Due to the smoking process, smoked sturgeon can be high in sodium, which may be a concern for those monitoring salt intake. As a fish, it is a common allergen; individuals with fish allergies must avoid it. To manage sodium, pair it with fresh, low-sodium sides like steamed vegetables or salads, and practice portion control.
Key benefits
- Excellent source of high-quality, complete protein
- Very low in carbohydrates and sugar
- Provides essential omega-3 fatty acids
- Rich in vitamins like B12 and minerals like selenium
- Naturally low in calories per serving
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The most prized caviar, Beluga caviar, comes from the Beluga sturgeon, a massive freshwater fish that can live over 100 years and weigh more than a grand piano.
Full nutrition (USDA data · scales with serving)
| Water | 62.5 g |
| Energy | 173 kcal |
| Energy | 723 kj |
| Protein | 31.2 g |
| Total lipid (fat) | 4.4 g |
| Ash | 1.9 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 17.0 mg |
| Iron, Fe | 0.93 mg |
| Magnesium, Mg | 47.0 mg |
| Phosphorus, P | 281 mg |
| Potassium, K | 379 mg |
| Sodium, Na | 739 mg |
| Zinc, Zn | 0.56 mg |
| Copper, Cu | 0.05 mg |
| Manganese, Mn | 0.03 mg |
| Selenium, Se | 20.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.09 mg |
| Niacin | 11.1 mg |
| Pantothenic acid | 1.0 mg |
| Vitamin B-6 | 0.27 mg |
| Folate, total | 20.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 20.0 ug |
| Folate, DFE | 20.0 ug |
| Choline, total | 87.3 mg |
| Vitamin B-12 | 2.9 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 280 ug |
| Retinol | 280 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 933 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.50 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 642 iu |
| Vitamin D (D2 + D3) | 16.1 ug |
| Vitamin D3 (cholecalciferol) | 16.1 ug |
| Vitamin K (phylloquinone) | 0.10 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.18 g |
| SFA 16:0 | 0.76 g |
| SFA 18:0 | 0.10 g |
| Fatty acids, total monounsaturated | 2.4 g |
| MUFA 16:1 | 0.44 g |
| MUFA 18:1 | 1.9 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.44 g |
| PUFA 18:2 | 0.06 g |
| PUFA 18:3 | 0.12 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.05 g |
| PUFA 20:5 n-3 (EPA) | 0.08 g |
| PUFA 22:5 n-3 (DPA) | 0.03 g |
| PUFA 22:6 n-3 (DHA) | 0.10 g |
| Cholesterol | 80.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.35 g |
| Threonine | 1.4 g |
| Isoleucine | 1.4 g |
| Leucine | 2.5 g |
| Lysine | 2.9 g |
| Methionine | 0.92 g |
| Cystine | 0.33 g |
| Phenylalanine | 1.2 g |
| Tyrosine | 1.1 g |
| Valine | 1.6 g |
| Arginine | 1.9 g |
| Histidine | 0.92 g |
| Alanine | 1.9 g |
| Aspartic acid | 3.2 g |
| Glutamic acid | 4.7 g |
| Glycine | 1.5 g |
| Proline | 1.1 g |
| Serine | 1.3 g |
FAQ
How does smoked sturgeon differ from other smoked fish like salmon?
Smoked sturgeon has a denser, meatier texture and a more robust, less oily flavor compared to the richer, fattier profile of smoked salmon. Its flesh is often thicker and holds up well to grilling or pan-searing.
Is the caviar from sturgeon the same as the smoked fish?
No, they are different products. The smoked sturgeon is the prepared flesh of the fish. Caviar refers specifically to the salt-cured roe (eggs) harvested from sturgeon, which is a separate, luxury delicacy.
Can I eat smoked sturgeon if I'm watching my sodium intake?
It can be high in sodium due to the curing and smoking process. You can mitigate this by rinsing the fish briefly, pairing it with unsalted sides, and sticking to a moderate portion size.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.73 kcal/g · 72% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.95 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.