The gateway caviar American paddlefish roe is affordable, accessible, and incredibly delicious! Harvested from the American Paddlefish (also known as the spoonbill for its prominent rounded snout), these fish native to the Mississippi and Tennessee rivers offer a delightful alternative to the classic Caspian Sea caviars. Slightly smaller than most other roes, the silvery-grey pearls look very similar to those produced by the Sevruga. The flavor is earthy and bold but well-balanced by a luxurious buttery quality.
Our American Paddlefish caviar is prepared in the Molassol method. Traditionally reserved for only the highest grade caviar, the term Molassol translates to “little salt” in Russian and refers to the preserving method used. Always fresh, and always of exceptional quality, enjoy this Paddlefish roe like any other fine caviar, simply, on toast points or blini with a dollop of Crème Fraiche, or over a hard-boiled egg.
Caviar has long been a symbol of luxury and a food reserved for the elite. But thanks to decades of overfishing and restricted access to the Caspian Sea, the scarcity of true caviar keeps it out of reach for most. However, thanks to good old-fashioned American ingenuity, the Paddlefish (a largely overlooked species) became the New World’s answer to their lack of caviar. Overnight the food of the aristocracy was sourced from some of the most humble areas of the country, transforming rural Oklahoma, Missouri, and Montana into the new wellspring of caviar. Be sure to sample this delightful American luxury for yourself.