We bring you an important update in the vein of nose-to-tail eating.
True fact: modern sturgeon don’t have vertebrae.*
They do have a cartilaginous sheath around their spinal cord, called a notochord. When you’re cleaning a sturgeon, you can yank it out like a big white noodle. It’s considered a delicacy in Russia called vesiga. Not only that, but it was used on a garnish on a soup called Consommé Olga** in the last meal served on the Titanic.
It turns out you can still get your hands on some vesiga here in the 21st century. Acadian Sturgeon— a sturgeon farm in Canada– sells not only caviar and sturgeon’s reputedly amazing swordfish-like meat, but more exotic bits as well including vesiga (labeled here as “cartilage and bone marrow”).
*Sturgeon apparently started off with a normal vertebrate skeleton eons ago, then decided bones were unnecessary and got rid of them. Their body structure is now quite minimalist. I almost said bare-bones but it’s gone rather beyond that by now….