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With a pearly white flesh, the Asian carp are said to taste much like
cod. Some people describe the taste as being a cross between scallops
and crab meat. Asian carp are a filter feeder which do not eat
other fish species. Because they strain algae and plankton from the
waters, Asian carp have a very mild taste; not fishy tasting at all.
A relative to the sucker family, the buffalo also have a white meat that when cooked, is very flaky. Buffalo fish ribs are a very popular in the Northern United States.
Filleting your drum and
removing all dark red meat along the lateral line produces boneless fish
that when cooked is firm, not flaky. We find it delicious when grilled, broiled, baked, fried, smoked or made into chowder or
Catfish are high in vitamin D. Catfish have been caught for food in North America for hundreds of years.
The American paddlefish is one of the largest freshwater fish in North America. Primarily harvested for its caviar, the meat is also delicious fresh or when smoked.
The hackleback sturgeon is the smallest freshwater sturgeon native to The United States of America.