Exploring the Multifaceted Potential of Endangered Sturgeon: Caviar, Meat and By-Product Benefits.

Simple Summary: Sturgeons are among the most endangered groups of species due to the decline of wild populations, which are threatened by overfishing, habitat loss and pollution. Sturgeon aquaculture involves the farming of sturgeon species primarily to produce caviar but also for their meat and various by-products, which are highly valuable, making sturgeon aquaculture economically and ecologically significant. This sector plays a critical role in reducing the pressure on wild populations by providing a sustainable source of caviar and other sturgeon products. The most renowned product, caviar, has a unique, rich flavor and high nutritional value, including proteins and omega-3 fatty acids. Sturgeon meat is valued for its mild taste and firm texture, also being a nutritious source of protein and essential fatty acids, contributing to a balanced diet. By-products from sturgeon farming, such as cartilage, skin, swim bladders, etc., have the potential to be utilized in various industries. The aim of our research is to explore the multifaceted value of sturgeons, with an emphasis on caviar and by-products. Overall, the efficient use of all sturgeon resources supports the sustainability and profitability of sturgeon aquaculture, contributes to environmental conservation and helps meet the demand for diverse and valuable products. Sturgeons are facing critical endangerment due to overfishing, habitat destruction, pollution and climate change. Their roe, highly prized as caviar, has driven the overexploitation, severely depleting wild populations. In recent years sturgeon aquaculture has experienced significant growth, primarily aimed at providing high-quality caviar and secondarily meat. This sector generates significant quantities of by-products, which are mainly treated as waste, being mostly discarded, impacting the environment, even though they are a source of bioactive molecules and potential applications in various sectors. This article presents a review of the proximate composition and nutritional value of sturgeon caviar and meat, also exploring the potential of the by-products, with an emphasis on the processing of these components, the chemical composition and the functional and bioactive properties. Although sturgeon caviar, meat, and by-products are highly valuable both nutritionally and economically, adopting sustainable practices and innovative approaches is crucial to ensuring the industry's future growth and maintaining ecological balance. Despite some limitations, like the deficient standardization of the methods for extracting and processing, sturgeon by-products have a tremendous potential to increase the overall value of sturgeon aquaculture and to promote a zero-waste approach, contributing to achieving the Sustainable Development Goals adopted by all United Nations Member States in 2015. [ABSTRACT FROM AUTHOR]