Also known as Spoonbill, American Paddlefish Caviar (or Paddlefish Roe) is produced from eggs of the Paddlefish freshwater sturgeon (Polyodon spathula) that inhabits the lakes and rivers of Mississippi, Tennessee, and Kentucky. This large fish delivers a very beautiful and flavorful caviar, that is comparable to its cousin, the Caspian Sevruga, but at a much more affordable price. The caviar has an earthy and bold flavor, but with an astonishing, delicate buttery taste that will smooth over the palate. American Paddlefish Caviar pearls are small and glossy, with the color varying from dark grey to a lighter silver. Without the crisp pop but with a pleasantly softer texture, deliciously enveloping. To Enjoy Caviar the Right Way Because caviar can easily react with stainless silverware and plates, using these items can, in fact, change the way your caviar tastes. Use plastic or porcelain plates and silverware when handling caviar to make the eating experience just that much more flavourful. Best served chilled Caviar is naturally fishy and salty, so it's advisable to take it out of the refrigerator about 10 minutes before serving to let it adjust to room temperature. Some servers prefer serving caviar on a plate placed on a bed of ice to keep the delicacy from developing that fishy smell. Caviar and crackers Unsalted crackers, bread, or traditional Russian crackers called blini are ideal beds on which to serve your caviar. These have been said to enrich the taste of caviar and provide an interesting texture to the taster. This also keeps it light, so as not to overeat and get full. You may add a light cheese or artisanal butter as well to change the experience altogether. Antipasto Caviar on crackers or light bread is best served as an appetizer enjoyed with wine. It is not advisable to serve appetizer as a main course.
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