Common names for the bowfin (Amia calva): choupique, shoepick
Habitat/distribution: freshwater areas throughout North America.
Method of harvest: Bowfin are netted in pristine Louisiana backwaters. The roe is harvested then cured using the traditional Malossal method
Season: From December through mid February or until the spawn ends.
Size: The eggs are about the same size as sturgeon caviar.
Cooking characteristics: Bowfin caviar is a new Southern delicacy. Produced by one company in Louisiana, the caviar is fast becoming a sought-after product. The taste of the roe has been described as earthy and even volcanic. Subtle notes lend an indescribable complexity to the caviar. Perfect for any traditional caviar application, and well-suited for modern applications as well.