American Caviar

Written by Rebecca Russell
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19th century America was a land of great discovery. In that time, the Louisiana Purchase was made, the country fought against itself, and healed, and gold was discovered in California, sending thousands of young men westward to find their fortunes. Born of the classic entrepreneurial spirit was American caviar.

America first began exporting caviar in the early part of the 19th century. A man by the name of Henry Schacht began catching sturgeon in the Delaware River, and selling the resulting caviar in Europe. At one time, caviar was so abundant in the United States that it was a staple in bars and saloons. Over time, the sturgeon population became severely endangered and other fish were sought for their roe.

Types of American Caviar

These days, America produces some particularly fine caviar. It took time for the reputation to build, since many people are used to the names of the Russian and Iranian varieties. Now, from the Hackleback Sturgeon to the Alaskan Salmon, American caviar is sought after as a delicacy worldwide.

There are many distributors of American caviar and it is often the best way to purchase caviar on a tight budget. One of the more popular varieties is the Lake Sturgeon caviar, which is similar to the famed Beluga caviar in taste and texture. Tobiko, or flying fish roe, is often used in sushi restaurants to add a special flavor and crunch.


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