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White sturgeon

Acipenser transmontanus

Not on exhibit
Animal type
Fishes
Ecosystem
Coastal waters
Relatives
Green sturgeon, beluga sturgeon; Family: Acipenseridae
Diet
Shrimp, clams, crabs, worms, mussels, snails, small bony fishes
Range
Pacific coast of North America; Alaska Bay to northern Baja, California
Size
Formerly up to 20 feet (6.1 m) and 1,800 pounds (816 kg); today the largest white sturgeon grow to 10 feet (3 m) and 400 pounds (181 kg)

Meet the white sturgeon

The white sturgeon is like no other fish! Instead of scales, five rows of bony plates (scutes) reach from its gills to its tail, covering its sandpaperlike skin. It also has sharklike qualities, including a cartilaginous skeleton and a sharklike tail.

Did you know?

Mostly a bottom-dweller, a white sturgeon spends its time rummaging on the seafloor for food. Unlike most other fishes, its taste buds are on the outside of its mouth. These taste buds, along with barbels (feelers) under the sturgeon's snout, help the fish select food, and a toothless mouth sucks it up.

Conservation

In the late 1800s, commercial fisheries began to supply the demand for caviar (sturgeon eggs) and smoked sturgeon. The fisheries grew rapidly—too rapidly. They collapsed in the late 1890s due to overfishing. In 1917, California banned commercial and sport fishing of white sturgeon.

Along with overfishing, habitat destruction—including dams that close off spawning grounds—and pollution contributed to the decrease in white sturgeon populations. Management of the fisheries is improving. As of 1997 in San Francisco Bay, the white sturgeon population is now larger than it has been since the 19th century.

Environmentally safe farms now raise white sturgeon for fillets and caviar.

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