The New York Times has an article about the latest trend in caviar in the United States, domestic caviar.

Made from paddlefish instead of sturgeon, the caviar doesn't taste the same as the expensive Russian and Iranian caviar, but it is gaining popularity in the US. According to the article, almost 60% of today's US caviar sales are of domestically produced eggs.

According to caviar substitution page on the Cook's Thesaurus, paddlefish row is similar in quality to sevruga caviar, which is another expensive, imported, sturgeon- based caviar.