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The U.S. Goverment says that the roe
of sturgeon may be called simply "Caviar," whereas the roe of other fish can be
called "Caviar" only if the name of the fish comes first. The following is a
descriptive list of caviars made from American fresh water fish: |
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AMERICAN CAVIAR:
American
Caviar is primarily harvested from the Paddle Fish and Atlantic Sturgeon and
resembles the Sevruga grade of the Caspian Sea, although the size of the roe can
be slightly smaller. American Sturgeon Caviar offers the consumer genuine caviar
at an affordable price - sometimes, half the price of the equivalent imported
grade. |
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American Sturgeon is a
small cousin of the Caspian Sea sturgeon, this caviar originates from
California. It is smaller and ranges in cooler from dark gray to black.
Beautiful in appearance and very consistent in size and shape, this caviar has a
subtle brine and silken flavor.
The characteristics of California sturgeon pleases both the eye and the palate.
Color consists of a dark egg with a lighter olive toned mottling.
Flavor is smooth and rich with a clean, pleasant aftertaste. Bite is
medium firm giving a buttery feeling. Not too "poppy" and not too soft. Egg size
from 3.3. to 4.0mm Two ounces may cost $38US.
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American White Sturgeon is
produced in a controlled environment of the American aquaculture farms in San
Francisco and Sacramento Valley of California. It has a slightly firm, but
delicate texture, with fine distinguishable eggs. The flavor of farmed caviar
has been described as ranging from buttery to nutty, not too salty, and can be
compared to the taste of the Russian Caspian Wild Osetra caviar. One ounce may
cost $50US.
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Bowfin Black, better known
by its Cajun name "Choupique" is not related to, but is even more ancient than
the sturgeons. This bony fish yields a black roe with a distinctive lively
flavor and makes a good, less expensive substitute for sturgeon caviar. Bowfin
Caviar is firm and shiny with natural black eggs resembling sturgeon caviar.
Clean and nicely separated berries have a distinctive, lively flavor. Two ounces
cost about $16US
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Paddlefish caviar.
The flavor of American paddlefish caviar is acclaimed by many to be second only
to Beluga. These paddlefish have small gray/black caviar, very similar to its
cousin Sevruga caviar. It starts off with a mild flavor ending with a smooth
finish. It is often the environmentally responsible choice-paddlefish
populations are healthier than sturgeon. Two ounces cost about $38US.
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Salmon Roe
It is sometimes referred to as
red caviar. Most of the salmon eggs we see in the market come from Chinook or
Coho salmon that has been caught or raised in the West (including Alaska and
Canada). It is prized for it's large roe which can be the size of a pearl, which
comes in a glistening, orange-red color. |
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