Paddlefish Roe from Wild Fisheries in Oklahoma


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Tin Size: 30g

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These are glossy, petite beads that can vary in color from jet black to pewter green. The eggs are silky and creamy in texture. Their flavor is all about soy sauce, fiddleheads and minerality. The umami, earthy flavor is pervasive and reminiscent (believe it or not) to West Coast oysters.


Polyodon Spathula

Why We Love It

Oklahoma is one of a handful of states that has a naturally reproducing Paddlefish population. The program works to keep the local Paddlefish population stable by conducting and funding the research. They've even helped develop laws that allow for a sustainable fishery.

It offers a pretty sweet deal for those who catch a fish. They bring their catch to the facility right along the river, where the researchers collect genetic information about the fish, harvest the roe and return the processed fish back to the person who caught it. Pretty dope, right? In the end, it is a win-win. Anglers get their meat, scientists get their research and we get the roe!

About The Fisheries Research Organization Caviar

The Fisheries Research organization has been in existence since 1992 and started to use roe as a way for the non-for-profit to fund itself in 2008. The organization has made huge strides on the healthy management of the local Paddlefish population. They changed regulatory quotas from fishers being able to catch one fish a day to 2 fish per year. Also, there are spawning areas in the river shed that are closed in the spring to allow the fish to reproduce without being disturbed. The cultivation of this roe, in turn, helps us to appreciate this unique, domestic species.


This program is based on the recreational paddle fisheries in the Grand Lake, Arkansas and Neosho rivers. Anglers hand over their catch to the Fisheries Research Department for 3 reasons:
1. To get the fish cleaned and the meat back
2. To have the roe processed for resale [funding the research)
3. Gathering vital data from the fish to further the conservation of the species

⚠ Prop 65 Warning

Consuming this product can expose you to chemicals including lead, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to


How much should I buy?

30g (serves 1-2)
100g (serves 5-8)
250g (serves 10-15)
1000g (serves 20-40)

Ok, I bought it. Now what?

Congrats! You made a great choice, pal.

The caviar is totally fine if it is unopened for 4-6 weeks from receipt in the refrigerator. Once opened, the caviar should be eaten within 2-3 days. The longer the tin has been opened, the more the caviar degrades in quality so we suggest eating right away after the tin has been unsealed.

How do I open this damn thing?

Pros know to use a caviar key (a tool made for this very purpose). Real pros will use anything within arms reach—a screwdriver, a shucking knife, anything that gives you leverage to pry the lid open.

How do I store caviar?

The caviar tin should be kept as cold as possible. Pull your tin out of the packaging and put it in a bowl filled with ice. Place in the fridge and continue to replenish the ice so that it stays chilled. The caviar is fine for 4 weeks if it is unopened. Once opened, the caviar should be eaten within 2-3 days. The longer the tin has been opened, the more the caviar degrades in quality so we suggest eating right away after the tin has been unsealed – that should be easy.

How do I know if it's bad?

Oh you'll us.