Paddlefish Roe

Paddlefish roe is distinguished for its firm, medium-sized orbs that range from light to dark gray. Technically, paddlefish (Polyodon spathula) is not a sturgeon, but it is a close relative to the sturgeon family; thus, its roe is sometimes classified as caviar.

The roe is usually richly-flavored and earthy, with a smooth and buttery finish. Paddlefish is native to the Mississippi river basin, which also includes rivers and lakes in over twenty states. The fish is still caught in the wild, but opting form farm-raised paddlefish roe is strongly encouraged, and it is recommended as a much better alternative.

Paddlefish roe is usually served as a garnish, and it works best in classic combinations with hard-boiled eggs, blinis, crème fraîche, or buttered toasts. This roe is often wrongly labeled as American sevruga caviar—but it should be noted that paddlefish roe and sevruga caviar are only similar in appearance.