Abstract: The production of sturgeon (Acipenser) which is an important farmed fish in China′s cold waters increases year by year. Due to the lack of comprehensive system of high threshold processing technology, the sturgeon consumption in China has been mainly larval fresh food for a long time. The paper summarizes the nutrition and flavors of sturgeon roe and meat, discusses the researches on high threshold processing technology, safety control and identification of origin status quo for sturgeon, predicts the developmental trend of sturgeon industry to provide references for healthy development of China′s sturgeon industry.