Contrary to popular belief, America has long possessed a rich history and affiliation with caviar for several hundred years.
Whilst Russian caviar is generally deemed to be the best in the world, American caviar is no longer a poor man’s replacement for the real thing. On the contrary, American caviar is fast becoming a challenger to the throne of the world’s finest caviar.
American caviar is taken from fish typically farmed rather than found in the wild. The roe from a wide variety of fish are cultivated including: salmon, trout, paddlefish, whitefish, hackleback, lumpfish and, of course, sturgeon.
Sturgeon, which some say produce the only true caviar, are native to a number of rivers and lakes in America, as are several other fish capable of producing the tasty roe. For instance, American golden caviar is harvested from whitefish native to the Great Lakes. American white sturgeon is also known as “California osetra” due to it having a similar taste to the roe from the Caspian Sea variant.
American caviar really came into its own during the ban on importing roe from the Caspian Sea region. Farming methods have improved resulting in higher yields and better tasting roe. The product has the unique nutty caviar taste and is much less salty and oily than it once was.
It only seems to make sense that the biggest consumers of caviar in the world can now boast their very own quality product, and at anything between one tenth and one quarter of the price of Caspian Sea caviar.
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