Paddlefish Caviar

Written by Rebecca Russell
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In the United States, caviar is defined as the roe from different varieties of sturgeon. While once abundant in number, the sturgeon population has been steadily dwindling, making true caviar harder to come by and quite expensive. For caviar lovers who seek a cheaper alternative, or are concerned about further endangering the sturgeon, there are many viable options.

The Paddlefish, otherwise known as the “Spoonbill,” is commonly found in fast moving, fresh water bodies in areas of Alabama, Tennessee and Missouri. While not as ancient as the sturgeon, the Paddlefish is often considered a close cousin, making its roe a good substitute. Paddlefish caviar is often put through the same processing treatments as the famed Russian and Iranian caviar, which helps to enhance the rich and delicious flavor.

Entertaining on a Budget

There are a slew of fabulous recipes for appetizers and main dishes that involve using caviar. From canapés, to special sauces, to the popular caviar pie, there are many options for serving caviar to guests and loved ones. Consider Paddlefish caviar as a wonderful variety for use in these creations. The cost is often very reasonable and the fresh variety is often much better than the preserved brands found on many market shelves.

There are many who plan ahead for parties, particularly if they are hosting large amounts of people. A popular solution to preparing and storing the many varieties of food required for large parties is to prepare ahead of time and freeze. However, it is wise to remember, when dealing with caviar, that it should never be frozen. Freezing will change the taste and texture of the caviar and leave it rather unappetizing. Additionally, once caviar is opened, it should be eaten within two to three days. Therefore, it is a good idea to prepare your caviar dishes on the morning of your party, for maximum enjoyment.

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