American Paddlefish Roe: American Cavier became almost extinct
because of pollution and overfishing. Recently, a welcomed resurgence
in care and processing has brought high quality,
sparkling caviar back to the Southern regions of the United States.
Its gray-black with their soft, creamy texture bursting with a deep,
appealing flavor is not unlike Caspian Sea Sevruga. The grain are
shiny and juicy.
Salmon Caviar: Salmon cavier sometimes called Red Cavier
comes from the cold, clear waters of Alaska. Its mild taste makes
it excellent combined with a variety of other ingredients. These
bright red-orange, giant grained berries are clear and juicy.
Whitefish Cavier: Whitefish from the Great Lakes give us
our Whitefish Cavier, also called American Golden. These small,
crisp berries have a delicate,lightly salty flavor and are wonderful
on new potatoes, with sour cream or simply alone.