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-