Hackleback Caviar
This wild caviar is from the Hackleback sturgeon - a domestic fish, found in the rivers and lakes of Illinois and Tennessee. The pearls are small, firm and dark black. The flavor is sweet, nutty and rich - like French butter. (The price point is pretty sweet, too.)
This caviar is best enjoyed straight, but we also love it on freshly-shucked oysters or homemade blinis.
For information on other available varieties of caviar, email us!
This wild caviar is from the Hackleback sturgeon - a domestic fish, found in the rivers and lakes of Illinois and Tennessee. The pearls are small, firm and dark black. The flavor is sweet, nutty and rich - like French butter. (The price point is pretty sweet, too.)
This caviar is best enjoyed straight, but we also love it on freshly-shucked oysters or homemade blinis.
For information on other available varieties of caviar, email us!
This wild caviar is from the Hackleback sturgeon - a domestic fish, found in the rivers and lakes of Illinois and Tennessee. The pearls are small, firm and dark black. The flavor is sweet, nutty and rich - like French butter. (The price point is pretty sweet, too.)
This caviar is best enjoyed straight, but we also love it on freshly-shucked oysters or homemade blinis.
For information on other available varieties of caviar, email us!
Caviar will last about 6 weeks in the coldest part of your refrigerator. Consume within 3 days of opening for peak freshness.
To serve, nest the caviar jar/tin in a bed of ice to keep it cold. Pearl and horn spoons are traditional for tasting the caviar. Stay away from metal spoons as they impart a metallic flavor on the delicate eggs.
For more tips, recipes and tasting notes give us a call!