MA Fish Finder - Atlantic Sturgeon Details


Name:	Atlantic Sturgeon
Water Type:	anadromous
Latin Name:	Acipenser oxyrhynchus
Common Names:
Ideal Water Temp:
World Record:
Description:	Among one of the oldest fish species in the world. The Atlantic sturgeon has five rows of bony plates known as scutes. Adults range from six to eight feet in length. The USFWS does not list the species as endangered nationally, but it is threatened in CT, MA, and the Chesapeake Bay. Sturgeon in general are easily recognizable by the bony plates on their bodies and barbels (whiskers) on their chin. Sturgeon are among the oldest living species of fish and retain many primitive characteristics typical of fish during the age of the dinosaurs. Almost two dozen species of sturgeon can be found in the Northern Hemisphere, of which seven occur in North America. The Gulf sturgeon (a subspecies of Atlantic sturgeon) have a V-shaped snout with two pairs of barbels and two rows of plates in front of the vent. The back is typically blue black with a white or cream colored belly. Subspecies - The Gulf Sturgeon is generally recognized as Acipenser oxyrinchus desotoi . Range - From Canada down along the Atlantic Coast to the St. Johns River and into the Gulf of Mexico as the A. o. de sotoi subspecies. Habitat - Stays primarily in shallow offshore waters but come in to the rivers to spawn. Spawning Habits - Spawning takes place in fresh water (anadromous) when temperatures approach 64 degrees Fahrenheit. The demersal eggs take about a week to hatch. The young may stay in fresh water up to five years and females take 5-30 years to mature. Even then, they only spawn every 3-5 years and so are very vulnerable to over fishing. Feeding habits - Bottom feeders consuming primarily mollusks and other sedentary bottom dwelling organisms. Age and Growth - Atlantic sturgeon have been known to reach 14 feet in length, weigh over 800 pounds and live for at least 60 years. Sporting Qualities - Primarily taken by snagging they are now protected. Commercial fisheries for their flesh and particularly for their roe (eggs that are sold as caviar) has led in part to their threatened status. Eating Qualities - Flesh is primarily smoked the eggs are considered a gourmet item.
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Last Edited By:	carpmaster on 12/09/09 02:12 PM