The roe from this sturgeon relative has gained popularity with the dining public and has found its way on to some of the nation’s finest menus. Often referred to as the “American Sturgeon Family Caviar” or “Paddlefish Caviar”, it is wild harvested from tributaries of the Mississippi and Tennessee Rivers.

Prized for its elegant flavor at a manageable price, this caviar exhibits many of the characteristics of its Caspian cousins: consistent sizing of the eggs, a steely-gray sheen, and a rich, smooth, creamy flavor. At first glance, it bears a striking resemblance to Sevruga for its size and color – and a nutty flavor that is reminiscent of that of the Osetra.

Species: (Polydon Spathula) Paddlefish
Color: Silvery gray
Taste: Smooth, creamy
Size of Pearls: Small to medium
Texture: Firm
Country of Origin: United States
Harvest Method: Wild