Different types of American caviar exist.
The United States has been the largest producer of caviar since the 19th century. At one point, the country was processing more than 600 tons of caviar a year. Although American caviar isn't considered the highest quality of caviar in the world, compared to Russian caviar for instance, many tasty and beautiful types are available.
Paddlefish Caviar
The paddlefish caviar comes from places such as the Mississippi and Tennessee rivers. The size of roe can be slightly smaller than that of other caviar roes. Paddlefish caviar can look dark gray or black, or have a silver-grayish appearance. The caviar and has an earthy flavor, with a slightly buttery and mild taste, and the texture is soft.
Salmon Caviar
Salmon caviar, also referred to as red caviar, comes from the fresh waters of the U.S. The color of the roe ranges from red to orange or a glistening orange-red or orange-gold. The color and sizes vary depending on which kind of salmon it comes from. Salmon caviar is prized because its large roe can be the size of a pearl. It's juicy and crunchy.
American Golden Caviar
American golden caviar, sometimes referred to as whitefish caviar, comes from whitefish, which live in the northern Great Lakes. The roe are small and firm and can appear pale-orange or golden in color with an iridescent appearance. It has a crisp texture.
Hackleback Sturgeon Caviar
Hackleback sturgeon caviar comes from the hackleback sturgeon. This fish is faster growing in the Mississippi and Missouri river system, but smaller than most other sturgeons. The hackback sturgeon is often referred to as the shovelnose sturgeon or the sand sturgeon, and produces small roes. The roes are either near-black or all black, and have a sweet buttery taste.
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