The essence of Chinese sturgeon is the tendon in the middle of the back. The back tendon is high in protein and has no thorns. The Chinese sturgeon often does swimming activities such as bending when it is active, which makes the meat here compact.

Chinese sturgeon is a kind of fish with high nutritional value. Because the wild Chinese sturgeon is a national first-class protected animal, it is forbidden to eat. However, because Chinese sturgeon is very delicious, people began to cultivate Chinese sturgeon artificially, and the artificially cultivated Chinese sturgeon is edible.

Extended data:

Acipenser sinensis is a large economic fish, and both meat and eggs can be eaten. The content of fatty protein is high. The swim bladder and notochord can be made into glue, and the fins and lips are also gelatinous. In addition, it has high academic value, because it is a species left over from Cretaceous, endemic to China, and has been listed as a protected species of wild animals in China.

In order to protect this species, the relevant departments have conducted many years of research on reproduction, transplantation and release. Now it can be transplanted to ponds and reservoirs and grow well, making it a promising freshwater cultured fish. The release results are also very impressive, with more than 100,000 fish released to 1992, which gradually increases the resources.

Acipenser sinensis is a high protein and fatty fish. Its fish skin can be tanned, fish eggs can be made into sauce, fish gall can be used as medicine, fish, sausage, fat and bones are all excellent delicacies, and swim bladder and notochord can be made into fish glue.

References:

Acipenser sinensis-Baidu encyclopedia