The present invention provides a method for improving the quality of sturgeon meat by using deep seawater with low temperature, clean and rich nutrient characteristics to acclimate the sturgeons for at least 2 weeks. The salinity of the deep seawater is adjusted to 10-20 ppt, water temperature below 20° C. by adding fresh water. Thereby, the taste and flavor of the sturgeon meat can be significantly improved, and the value thereof can also be increased.