Beluga sturgeon fillet

Firm, nearly boneless white meat of the largest sturgeon for steaks and baking.

Beluga sturgeon fillet is firm white meat of the largest sturgeon, springy, almost boneless, with a delicate taste and a texture close to meat. It is baked, fried as steaks, steamed, and made into kebabs, quenelles and aspic.

Calories, proteins, fats and carbohydrates per 100 g of product

By cooking method

Values below are per 100 g of the product in the selected preparation

Beluga sturgeon fillet, Raw: Calories 105.0 kcal, Proteins 16.1 grams, Fats 4.0 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories105.0 kcal

Proteins16.1 grams

Fats4.0 grams

Carbohydrates0.0 grams

Beluga sturgeon fillet, Smoked: Calories 173.0 kcal, Proteins 31.2 grams, Fats 4.4 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories173.0 kcal

Proteins31.2 grams

Fats4.4 grams *

Carbohydrates0.0 grams

Yield: 100 g raw → 52 g cooked

Data: USDA FoodData Central

Recipes with this ingredient

Tsar's fish soup with black caviarRussian cuisine | Soups

Tsar's fish soup with black caviar is a dish worthy of royal feasts, reflecting the richness of Russian cuisine. This exquisite soup is made from aromatic fish broth with sturgeon species that give it depth and richness of flavor. The black caviar added at the end fills the soup with tenderness and a noble touch, while the smoldering coal adds a light smoky aroma. Vodka at the end of cooking makes the broth clearer and enhances its taste. Traditionally, the soup is served hot with rasstegai and enjoyed with a shot of cold vodka, making the meal especially festive. This dish symbolizes Russian hospitality and traditions, combining the wealth of nature and centuries-old culinary secrets.

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