The word “caviar” appeared in the English language in the 1500s, but Egyptians were pickling roe as early as 2400 B.C. In some cultures, caviar was reserved for royalty. In 19th century America, it was served free at saloons, where the salty flavor caused patrons to drink more beer.
Today, caviar comes from sturgeon, paddlefish, salmon, trout, and other species.
Chef Anthony Compagni of Benvenuti’s Ristorante in Norman, Okla., is well versed in the caviars of the world—and he’s partial to paddlefish.
“Beluga is the most famous, especially among caviar snobs. But for the American palate, paddlefish has a more enjoyable flavor, and it’s usually fresher,” says Compagni. “Paddlefish caviar can be served plain on a nice cracker, or with cream cheese, chopped green onion, Tabasco, or lime. Even people…
