Native to the river basins of Mississippi and Missouri, American Hackleback (Scaphirhynchus platorynchus) has become a popular alternative to the more traditional sturgeon roes. Hackleback eggs have all the highly praised qualities of true sturgeon roe: nuttiness, buttery flavor and creamy texture. The eggs are smaller than those of Sevruga caviar and range in color from dark gray to jet black. The envelope is soft and glossy. The eggs pop in your mouth at the lightest pressure of the tongue.
Although relatively inexpensive, Hackleback caviar is renowned for "everyday" consumption. Its popularity hand price point makes it the number one choice for many chefs.
American Hackleback Sturgeon Caviar