Learn why stateside caviar has suddenly become all the rage

Thanks to overfishing of the Caspian Sea’s beluga sturgeon, the world’s most coveted caviar import is almost completely banned from the United States. In turn, sophisticates are looking domestically to get their fill of fish eggs—all harvested from sustainable stocks.

Spoonbill (or Paddlefish)
Found in the Mississippi and Missouri rivers and their tributaries, spoonbill have pearly-gray eggs. Even though the fish comes from a river, its “berries,” as they’re known, have a briny quality that is as close to sturgeon as you can get.

Hackleback
The hackleback lives in the same river system as the spoonbill and is a true species of sturgeon, whereas the spoonbill is not. Hackleback roe are naturally inky black and briny, and have a nutty, buttery finish.

Whitefish
You may know it only as a bagel spread, but whitefish also produces a small, golden-colored roe that’s mild and a bit crunchy. It lends itself nicely to flavor infusion and is often made into wasabi and smoked caviars.

Salmon
The vast majority of U.S. salmon is caught in the Pacific Northwest, but it can also be found in the Great Lakes area. Salmon berries are orange, large, and often found in sushi rolls. They are not as salty as most caviars and have a distinct juicy pop.

Trout
Trout roe is bigger than hackleback caviar and smaller than salmon roe, and its flavor is lighter and more delicate than that of salmon berries.

This article was featured in the July 2008 Edition of BestLife.