In ancient times, sturgeon was already a favorite food of the ancients. In Lu Ji''s "Book of Songs·Weifeng·Shuren", he said: "The sturgeon (sturgeon). For frying, fish roe can be used as sauce." "Compendium of Materia Medica·Billfish" cloud: "Its fat and flesh layer are white, flesh-colored, and yellow-waxed like wax. Its spine and nose, as well as fins and gills, are crispy Soft and edible.

　　 its belly and The salt storage is also good, and its swim bladder can also be used as a glue. Its meat and bones are beautifully cooked and fried." These are the earliest methods used by the people of our country to cook the sturgeon deliciously and process the sturgeon roe to make black caviar. From another perspective, we can also see the ancient people''s attention to diet and health.

　　The precious sturgeon caviar is particularly worth mentioning. The black caviar, which is known as "black gold", is made from sturgeon eggs and is a well-known high-end food at home and abroad. The market is very popular. Sturgeon roe is a dark brown transparent round granule with high nutritional value. In addition to containing a large amount of phospholipids, it also contains high protein, trace elements and a variety of precious fat-soluble vitamins. Salted sturgeon roe paste is collectively called black roe roe .

　　 Sturgeon meat is extremely delicious, far more than the world-famous salmon, the taste is not comparable to ordinary fish. Valuable is that sturgeon, like sharks and rays, is also a cartilage fish. The collagen content of crisp and tender fish bones is particularly rich. It is a precious food for preventing cancer, protecting bones and blood vessels, and beauty and beauty. The sturgeon meat is rich in essential amino acids, and the ratio of essential amino acids is also close to the human body amino acid composition. It can be steamed, braised, and soup, and the taste of asparagus is also very beautiful!