American Sturgeon Caviar, also known as Hackleback Caviar, is harvested from the wild Hackleback Sturgeon (Scaphirhynchus platorynchus), native to the Missouri and Mississippi River systems. Smaller and faster-growing than most sturgeon species, the Hackleback produces roe prized for its exceptional freshness, smooth texture, and appealing flavor.

The grains are a rich jet-black color, medium in size, and offer a delicate pop with each bite. Its flavor is soft, mild, and clean, with gentle buttery richness and subtle nutty undertones. Because it is wild-caught, the flavor can vary slightly from batch to batch, influenced by the fish’s natural diet and seasonal changes in the rivers.

Prepared in the traditional Malossol style, meaning “little salt,” American Sturgeon Caviar preserves the pure character of the roe, allowing its natural flavor to shine. Its combination of high quality and excellent value makes it one of the most popular domestic black caviars on the market.

Note: Image has been digitally enhanced to magnify roe size for better viewing of texture and color. Actual size and appearance may vary slightly in real life.

Q&A – American Sturgeon Caviar

Where does American Sturgeon Caviar come from?

It is wild-caught from Hackleback Sturgeon found in the Missouri and Mississippi River systems across the United States.

What does it taste like?

This caviar has a soft, mild flavor with gentle buttery notes and subtle nutty undertones. As a wild product, taste may vary slightly depending on the fish’s diet and seasonal river conditions.

What color are the pearls?

The roe is a deep jet-black with medium-sized grains, giving it an elegant and visually striking appearance.

How should it be served?

Serve well-chilled with a non-metallic spoon. Enjoy on blinis or toast points with crème fraîche, or savor it on its own with champagne or vodka.

American Hackleback Sturgeon Wild-Caught Black Caviar Malosol