Sturgeon, stur'jun, a family of fishes characterized by having a gristly skeleton and a body covered with hard scales. The general form of the sturgeon is elongated and rather slender; the snout, long and pointed. The body is covered with numerous bony plates, in longitudinal rows, and the exterior portion of the head is also well mailed. The mouth, placed under the snout, is small and funnel-shaped, without teeth. The food is sucked in. The eyes and nostrils are on the side of the head. On the back is a single dorsal fin, and the tail is forked. The sturgeons are sea fish, but ascend the larger rivers in great abundance and are the objects of important fisheries. The flesh of most of the species is whole-some and agreeable food; their roe is converted into caviare, and their air bladder affords the finest isinglass. The common sturgeon inhabits the North American and European seas, migrating during early summer into the larger rivers and lakes. Its flesh is firm and well flavored, somewhat resembling veal. The general body color is yellow, and its length is five or six to eight feet, but it may reach twelve feet. Its food consists of mollusks, small crustaceans and small fishes. The sterlet is found in the Volga and the Danube. Its flesh is the most delicate, and its roe yields the best caviare. The great, or white, sturgeon, is found in the Danube, the Volga and other rivers running into the Black and Caspian seas. It frequently exceeds fifteen feet in length and weighs about 1200 pounds. The flesh is not much esteemed, but the finest isinglass is made from its air bladder. There are several species peculiar to North America. One of these, the fresh water sturgeon, inhabits the great lakes and connected streams.