American Wild Hackleback Caviar

Price Size Sale Qty
$150.00 4oz (113g)

American Wild Hackleback Caviar

American Wild Hackleback Caviar is an exquisite delicacy that attracts gourmets of the whole world with its extraordinary taste. This is an indicator of status, a wonderful gift, and of course, a way to treat yourself and your loved ones with food from princes, kings, and emperors.American Wild Hackleback Caviar has a recognizable bright taste with a pronounced nutty note. The grains are delicate, large, black-gray, and have a characteristic harmonious aroma. It has no extraneous taste and smell.


American Wild Hackleback Caviar is deprived of a pronounced fishy smell; salt in it is only a means of preservation and a mechanism for creating a more expressive, convex taste. The texture of the eggs is not rubber, on the contrary, it is almost incorporeal. Teeth do not feel shell, only light, hardly tangible elasticity.Regarding some small tasting tips for this quality caviar, we advise you to taste it, as much as possible, with a mother-of-pearl or horn spoon and in small quantities to let the flavors bloom in the mouth! Little tips: avoid using silver or metal spoons.Note that caviar is often presented on a bed of ice so that it is always fresh. It is possible to eat it with toasted bread or to prepare it with a blini. American Wild Hackleback Caviar range in diameter from 1 to 1.5 mm.

Nutrition value and chemical composition

American Wild Hackleback Caviar contains vitamins A, groups B, C, D, and E. It also has a sufficient amount of substances such as magnesium, molybdenum, iron, potassium, phosphorus, and sodium. Its proteins, which is about 30%, are much more easily absorbed by the body than animal proteins. The fat of this caviar is rich in polyunsaturated fatty acids and lecithin.

Nutrition value per 100 grams

Calorie - 280 kcal

Proteins - 26.8 g

Fats - 13.8 g

Carbohydrates - 0.8 g

American Wild Hackleback 

American Wild Hackleback Caviar, a genus of freshwater, semi-migratory and migratory fish from the sturgeon family; is a large fish, capable of growing up to 2 meters in length and 200 kg in weight. The average fish weight is between 60 to 80 kg.

American Wild Hackleback Caviar caviar is a rather expensive delicacy. There are several reasons for this. Firstly, the Hackleback begins to spawn at the age of 10-12 years. And secondly, it can be obtained only by slaughtering the fish, and it, in turn, is quite rare.A Hackleback that has reached 20 years of age will have really black caviar. The taste of this product also has a marine or iodine flavor, while more expensive options have a pleasant nutty creamy flavor. Also, this caviar is oily between beluga and stellate sturgeon in fat content. But in any case, many gourmets like it.

In the kitchen

With American Wild Hackleback Caviar, you can cook a wide variety of foods or add them to various dishes. It can be soft-boiled eggs, pancakes, baked potatoes with cream, spaghetti with caviar and sauce, sushi, Olivier with shrimp and caviar, Tartini, canapes, and much more.

American Wild Hackleback Caviar should not be frozen. It is best served in a crystal or glass bowl over ice. If the taste of caviar is saturated, you can serve it with butter, white bread, and pancakes. Oil at room temperature can be mixed with whipped cream and sprinkled with a couple of drops of lemon juice.

Serving tip: It is best to serve in a bowl on ice accompanied by ice-cold vodka, sparkling wine or dry white wine. Always enjoy American Wild Hackleback Caviar with plastic, mother-of-pearl or horn spoons, silver spoons can negatively influence the taste through oxidation.

Shelf life: Stored at -1 to +2 ° C for 8 to 10 weeks, see the expiration date. Use once opened within a week.

How to prepare classic American Wild Hackleback Caviar

Real caviar deserves to be the center of attention: blinis, crème fraîche and egg cubes support the noble caviar without stealing the show.


  • 50 g of American Wild Hackleback Caviar

  • 70 ml milk

  • 10 g fresh yeast

  • 50 g buckwheat flour

  • 50 g wheat flour

  • 4 eggs (M)

  • salt

  • 3 tbsp butter

  • 1 bunch of chives

  • 4 sticks of dill

  • 125 g sour cream




Heat the Blinis milk and dissolve the yeast in it. Mix with the two types of flour, 2 eggs and some salt. Wait for the dough to rise in a warm place, covered with a cloth, for 60 minutes. Then stir the dough. Melt the butter in a pan and add 6 small pancakes with a tablespoon. Bake blinis until medium brown for 2-3 minutes on each side. Do the same with the rest of the dough.


Boil the remaining eggs, quench, peel and cut in half. Chop egg yolk and egg white separately. Cut the chives into small rolls. Pluck dill and cut finely. Open American Wild Hackleback Caviar and place it on a large plate. Arrange the individual ingredients around it and serve the blinis. Champagne or vodka are recommended as an accompanying drink.


Do not eat American Wild Hackleback Caviar with silver spoons as it will oxidize and affect the taste of the caviar. Instead, use egg spoons or mother-of-pearl or horn spoons.

The Hackleback sturgeon (scaphirhynchus platorynchus) is the smallest species of freshwater Sturgeon native to the United States. The scientific name Scaphirhynchus (Greek) means "spade snout," and platorynchus (Greek) means "broad snout." This fish is characterized by a long slender filament on the upper lobe of the caudal fin. They have a flattened snout that is also shovel shaped.

Hackleback sturgeon are the most abundant sturgeon, found in the Missouri and Mississippi River systems, and are the only commercially fished sturgeon in the United States.

Packaging: Tin Can

Storing: Best kept at 28° - 32°. 3 weeks refrigerated.

Pearl Size: Medium to small
Pearl Color: Jet black
Flavor: Buttery sweet, delicate roe
Region/Status: U.S.A. / Wild

Product of U.S.A.

This product may contain chemicals known to the State of California to cause cancer and/or birth defects as well as other reproductive harm. For more information please go to