Bowfin Caviar

Bowfin caviar comes from the central and southern regions of the United States, where the bowfin fish live. It is also known as Chourpique or Cajun caviar in some parts of the American South. Related to the largest fish known, the Leedsycthis (which measured about 70 feet long), the ancient bowfin species are not very large at about 3 feet long and live among hackleback and paddlefish. However, unlike sturgeon eggs, bowfin caviar is oblong and not round. Further, the jet black or brown eggs contain red pigments, which become more apparent if cooked. Even though this caviar variety is not as fishy as some others are, it does have its own special flavor that is earthy and somewhat tangy. The texture of bowfin caviar is chalky. It does well in various caviar recipes including blinis, soups, and sauces. This kind of American caviar retains its firmness even when mixed with hot liquids.