American Sturgeon Wild Caviar SCIENTIFIC NAME – Scaphirhynchus platorynchus
Commonly known as Hackleback or Shovelnose Sturgeon. This is the only Wild Sturgeon that can be legally caught in The USA and the smallest of the ancient sturgeon species in North America. The shovelnose sturgeon rarely exceeds 5 lbs in weight and grows to lengths of approximately 2 feet. They reach sexual maturity after 4-5 years. Hackleback Sturgeon is a fresh water fish that resides in the river systems of North America. The majority are found on the Upper and Lower Mississippi, Missouri, Ohio and Tennessee rivers.
The eggs are slightly smaller then Sevruga or Paddlefish. The color is typically shiny jet black, similar to Beluga in color. The roe is preferred by many over Paddlefish due to it’s firmer egg and cleaner texture. The taste is characterized as clean, fresh, mild, subtle nutty flavor. Similar to Caspian Sea Osetra but smaller in size.
Sturgeon Caviar is traditionally served on blini pancakes or point toasts. It is typically served with strong drink such as Vodka. The caviar is also used by chefs to create a dish or sauce.
American Paddlefish Wild Caviar SCIENTIFIC NAME: Polyodon spathula
Caught in the wild, Paddlefish are an ancient order of fish very similar to the Sturgeon. Globally, there are only two species of paddlefish, both living in the river systems of North America. The majority resides in The Mississippi & Tennessee Basin Regions. There pronounced snout has given rise to several descriptive names- alongside Paddlefish, they are commonly known as Spoonfish. Paddlefish produce the caviar considered similar to that of the Sturgeon species. This caviar has a delicious mild flavor and pleasant after taste. The eggs are a medium size with light to dark gray jewel like beads. Many enthusiasts consider they resemble the roe of Sevruga Caviar. They have a true caviar essence, which is mild in flavour. This variety of caviar is very often marketed as American Caviar or Spoonbill Caviar.
Paddlefish Caviar, like Sturgeon Caviar, is traditionally served on blini pancakes or point toasts. It is typically served with strong drink such as Vodka. The caviar is also used by chefs to create a dish or sauce.
American Pacific Salmon Roe Wild Caviar SCIENTIFIC NAME: Oncorhynchus
Caught in the wild in the fresh waters of Alaska, The Yukon, and British Columbia. Salmon & Salmon Roe is intertwined into the culture of these regions. The annual Harvest is associated with local festivals and celebrations. Salmon have a fascinating life-cycle. They start life in streams, migrate to the ocean to grow bigger and fatter, and return to the same stream to spawn (to reproduce).
A very flavorful Bright Red Caviar. Egg size is the largest of caviar’s similar to Beluga. It is considered a delicacy in Russia and is a key Sushi ingredient. Salmon Roe is one of the most popular Caviar’s because the flavor is less strong with a delicious hint of Salmon and more familiar to the American pallet then other caviar’s. It also has a distinctive pop when consumed. This is typically the first caviar that someone who has never had caviar tries.
Uses vary across the board from an ingredient used as a topping or stuffing (Particularly in seafood), as a garnish or part of a delicious sauce. It is also consumed by itself. In Russia it is typically served with Vodka as a compliment. Many other Western countries serve salmon roe with a White Wine preferably sparkling such as champagne.