"its pleasantly mild flavor would dress up fresh fluke sashimi," Florence Fabricant, NY Times

Paddlefish, a prehistoric cousin of the sturgeon, produces delicate caviar with a mild smoky flavor.

Spoonbill Paddlefish is prized by traditional caviar lovers for its unique taste and texture and offers a gentle introduction for new customers. This is one of our most popular caviars because it may be enjoyed by all, alone or as a garnish. Our Swedish pancakes are made mostly from milk, and this balances the light acidity of Paddlefish. Also, try Spoonbill caviar on tuna tartare or raw oysters. An even more decadent combination is caviar on camembert, like Old Chatham's Sheep's milk cheese.

Spoonbill Paddlefish is farmed, as well as sustainably wild caught in rivers of Tennessee, Ohio, Indiana, Mississippi, Minnesota, Illinois, Missouri, and even Montana. These fisheries are sustainable, but researchers have learned to breed and culture the ancient filter feeders. If you find yourself on the river, you may see the paddlefish swimming upside down and feeding on small shrimp near the surface.