osetr

plural osetrs

1. alternativeAlternative form of osseter.

   The Osetr sturgeon has a long snout, can weigh up to 300 kilos, and is two metres long.

   1992, Maguelonne Toussaint-Samat, translated by Anthea Bell, “The history of caviare”, in A History of Food, Cambridge, Mass.: Blackwell Reference, →ISBN, part V (Luxury Foods), chapter 12 (Treasures from the sea), page 376

   3 more examples

   Detlaf & Ginzburg (1950) and Kazanskii (1950a) each discovered dividing eggs in the ovaries of a sevriuga and an osetr, respectively, given large doses of pituitaries.

   1957, James W[ade] Atz, “Abnormal development of artificially ovulated eggs, including parthenogenesis”, in Grace E[velyn] Pickford, James W. Atz, The Physiology of the Pituitary Gland of Fishes, New York, N.Y.: New York Zoological Society, published 1967, →LCCN, part VII (The Relation of the Pituitary to Reproduction in Fishes), section K (History and techniques of pituitary treatment of fishes in pisciculture), subsection 2 (Pituitary treatment of fishes in the USSR), page 260

   The Caspian Sea is the home of the elite of the sturgeon species—the belugas, osetrs, sevrugas and sterlets, names famous to caviar gourmets.

   1964, Ruth Warren, “The Colossal Sturgeon”, in The Book of Knowledge Annual 1964, New York, N.Y.: Grolier Incorporated; Toronto, Ont.: Grolier Society of Canada Limited, →LCCN, pages 137–140

   In 1993 the farm produced 4 million sevruga and 2 million osetr fry. In 1994 the osetr figure was down to 1 million. Other farms, for example at Don river, produce more osetr than sevruga.

   1996, United Nations Development Programme, Marine Aquaculture in the Black Sea Region: Current Status and Development Options (Black Sea Environmental Series; 2), New York, N.Y.: United Nations Publications, →ISBN, page 16