Talking about eating sturgeon without a word on whether it was sustainably harvested strikes me almost like talking about slurping shark fin soup without mentioning the problems with that food. Thankfully the Columbia fishery is one of the only sustainably-managed sturgeon fisheries in the world, but even it is vulnerable to overharvest. To quote the Monterey Bay Aquarium's Seafood Watch report on sturgeon:

Given the current status of the stocks and the inherent vulnerabilities of the species, wild-caught sturgeon products are not sustainably fished—with the exception of the [Lower Columbia River] white sturgeon. Due to the history of overexploitation of these fishes, we must apply the precautionary approach when considering the few stocks whose statuses remain largely unknown. Furthermore, given the current scale of the LCR white sturgeon fishery, local consumers should proceed with caution when dealing with products from that fishery but consumers should avoid them on a national level.

So, go ahead and enjoy it, but if it becomes the new Chilean Sea Bass—or in today's retarded foodie world, the new Fried Chicken—maybe pass on it.