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An anadromous fish, meaning it matures in saltwater, but migrates to fresh water to spawn. It averages in weight at 55 to 60 pounds, but some specimens grow much larger. The fish roe from the sturgeon is considered the "true caviar" and is probably more important than its flesh. The sturgeon has a rich, high fat flesh that is very firm, similar to meat, and is delicately flavored. On a limited basis, fresh sturgeon is available whole (less than eight pounds), or cut into steaks or chunks. Most of the sturgeon caught in U.S. waters is smoked.