Hackleback Caviar

Written by Rebecca Russell
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Caviar is a well-known delicacy served to the delight of party guests across the globe. For many, the tender eggs from the sturgeon are the only acceptable variety. It is important to remember, however, that sturgeon live in places other than the Caspian Sea. There are two particularly popular varieties of caviar that come from American members of the sturgeon family--Lake Sturgeon and Hackleback Sturgeon.

Home-Grown Caviar

Hackleback Sturgeon make their homes in the great Mississippi and Missouri Rivers. While sturgeon are known for their slow growth and large size, the Hackleback matures rather quickly and generally only grows to be about three feet long. The Hackleback is widely known to be the most prevalent in the American sturgeon population. Hackleback caviar is smaller in size than other sturgeon varieties and has a sweet, buttery taste.

The Lake Sturgeon is a much larger fish, maturing at about 15 to 20 years in age. It only spawns once every five to seven years, but the amount of roe it produces can be almost 25 percent of its total body weight--an average of 25 pounds of caviar per spawning cycle. Lake Sturgeon caviar is often thought to be a viable alternative to Beluga, similar in taste and texture to the more expensive brand.

Both varieties of caviar offer a deliciously affordable alternative to the Caspian Sea varieties more famous in name. Each can be enjoyed alone, or with various accoutrements. Choosing Lake Sturgeon or Hackleback caviar will provide a delicious addition to any meal, as well as the satisfaction of having money left over in your wallet.


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