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Other Caviar


History and Origin of Other Caviars

While Beluga, Sevruga, and Ossetra are the most well known of caviar in common parlance, there are in fact a wide array of different fish species that also produce equally delectable caviar. A broad spectrum of caviar offered by both sustainable wild-caught and farm harvested species of fish can be found in offerings provided by our stateside and international partners from different countries across the globe. Internationally there are many fine fish delicacies that the locals refer to as caviar, provided by fish native to the region, even if not of a sturgeon species. Some of these species had been driven to the near brink of extinction in the wild, and only recently saw a resurgence in population as a result of conscientious planning by experienced and dedicated aqua-culturists. In some instances, the species were reintroduced into their once native habitats resulting in a successful revitalization of their indigenous population.

Of all caviar currently permitted under the CITES convention, only the caviar of North American white sturgeon, hackleback, paddlefish, bowfin, and salmon fish species are allowed to be sourced from the wild. Of course production and export of these caviar are still regulated by annual Fish and Wildlife quotas.



Taste of Caviar Varietals

The white sturgeon caviar, which when harvested correctly, provides a flavor profile and experience similar to the more well known Ossetra (Acipenser ueldenstaedtii). This is no coincidence, as its habitat in North America mirrors the natural diet, and cool river or marine waters found in this sturgeons' European counterparts' natural environment.

Salmon roe is perhaps the most well known of the non-sturgeon caviar. Sometimes appearing as ikura on japanese sushi menus, the caviar size can vary from small with a more spreadable consistency, to a larger fuller sized transparent rich salmon colored egg. The caviar of the Coho salmon, known as "Keta" offers a definitive pop which releases the flavor of the sea without any lingering aftertaste. This can be eaten on toast with a splash of lemon, or introduced to a thick creme-fraiche based sauce poured over a fettucine noodle.

The Atlantic Sturgeon caviar, the caviar of Sterlet, and other smaller river fish species comprise a unique class of caviar with individual tastes that evoke memories of natural origin in the taster. It's possible to taste the fresh mountain snow waters that running down the Sierra Nevada in Andalucia, Spain. This is the source that feed and maintain the hatcheries where Adriatic Sturgeon have been raised and thrived under the individual attention of sustainable farmers over the past two decades. The wild rivers and pristine lakes of North America's southern region have provided a wild resource for generations of fisherman that know and respect the land from which they harvest. Sampling an array of the finest caviars from the myriad of international destinations providing these varietal delicacies will leave any gastronimist feeling as if they'd truly had a trip around the world.