American caviar is the new player in the caviar market. It is farmed and harvested in freshwater lakes or tanks generally on the Pacific Northwest Coast of the United States, as well as California and the Great Lakes. American caviar or roe species can include: sturgeon caviar, hackleback caviar, paddlefish caviar, salmon caviar and whitefish caviar. Though it is close to the Russian and Iranian Osetra caviars in taste and texture, but is less expensive than Beluga Caviar.
Due to the over fishing of sturgeon species in the Caspian Sea has sent the Russian and Iranian caviar markets into a downward spiral, causing Caspian caviar to be less available and much harder to find but American caviar is easier to find these days. American caviar has been brought to the market to fill that increasing void, presenting an environmentally conscious and sustainable option, without sacrificing flavor and quality. Further, American caviars present a much more affordable option, primarily due to wider availability, but also because of certain amount of caviar snobbery which only accepts Caspian caviars as the true caviars.
TYPES OF American Sturgeon Caviar/Hackleback Caviar:
The most sophisticated American gourmet caviar or roe. It is found from the hackleback sturgeon which is available in the Mississippi River and its tributaries. For those you cannot afford the expensive version of the Caviar this is your best domestic option. American Sturgeon caviar is small, a glistening jet-black, and dissolves in your mouth, leaving a nutty aftertaste. This strong aftertaste is the main attraction of the American caviar that you usually won't find in other caviars. Another option is the white sturgeon, farmed typically in California, but originally found in the Pacific from Alaska to Mexico, and comparable to the Caspian Osetra caviar.
Bowfin Caviar/American Caviar:
The bowfin is a rare specimen of an ancient fish which lived over 180 million years ago. Many in the South America discarded this as a "trash fish", and their flesh used in fish cakes. The other name of this Caviar is "choupique", which comes from the word "shupik," Indian word for 'mudfish.' Bowfin roe is called "Cajun Caviar" in some parts of the South, and this American caviar produces berries that are black in color and very flavorful. The texture is firm, the eggs a glistening black.
Salmon Caviar/ Red Caviar
Beautiful caviar produced from the eggs of the female salmon is a great domestic product, in North American Salmon caviar which usually comes from salmon of Alaska or the Pacific Northwest. It is bright, pearlescent, reddish pink, so the eggs are popularly referred to as "pearls". It is larger, juicier, and much saltier than other caviars.
Whitefish Caviar/ American Golden Caviar
This is found originally from European fish species, this is now a hallmark of the American caviar industry. These eggs are golden-yellow, extremely firm and pop in your mouth as you bite in. They can be used as a garnish, looking absolutely fabulous.
Paddlefish Caviar/Paddlefish Roe
From North America, Paddlefish is a close relative of the sturgeon, with caviar that is comparable to Sevruga in taste, with dark eggs on the smallish side. It is more affordable than sevruga. It is harvested in the North America and is also called spoonfish is Kentucky. The flavor is smooth, and slightly saltier and more understated than Caspian sturgeon caviar.
Lumpfish Caviar/ Lumpfish Roe
Lumpfish Caviar is an Atlantic Ocean fish roe which are small, hard, crunchy, and black. These are much less expensive. These tiny eggs are used for garnishing purposes.
Trout Roe/Trout Caviar
Not a remarkably popular product in the caviar market, but trout caviar is a very inexpensive option from the Great Lakes of North America. It is yellow or orange, with a salty flavor, with a sticky texture.
Author Resource:
House of Caviar & Fine Foods
Address: 2801 SW 3rd Avenue, Suite F11A
Fort Lauderdale,
Florida,33315
USA
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