Other Types of Caviar

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About
The roe of fish other than Eurasian sturgeon is now processed in the same or similar manner as true caviar. The flavor and mouth-feel of these caviars depends on the type of fish and the processing technique used.

American white sturgeon caviar farmed in the Northwest Pacific is considered the finest of alternative caviars. Similar in quality to true caviar, it is processed with minimal salt and sold fresh. It should be served in the same manner as true caviar.

Paddlefish caviar is farmed in the American West and Midwest. Paddlefish, or spoonbills, are an ancient fish species related to sturgeon. The caviar has medium-sized berries available in gray and golden colors. It has a mild flavor.