How to Make Paddlefish Caviar

Learning how to make paddlefish caviar may seem intimidating, but with a few simple steps and some patience, you can create a delicious and luxurious treat that you'll be proud to serve to your family and friends.

I recently traveled to western North Dakota for the Paddlefish Snagging season that opens every year on May 1. It's one of those fishing trips everyone should try once in their lifetime, like fishing for Salmon and Halibut in Alaska, Marlin in Cabo San Lucas, or Tarpon in Florida.

IS TAKING PADDLEFISH EGGS LEGAL?

It's very important to note that if you are going to make your own caviar, it needs to be with the female fish that YOU caught. You are not allowed to buy eggs from one of the lucky fisherman who pulled in a behemoth female chock full of roe. North Dakota Game & Fish Department regulation states: "The sale, barter, trade or purchase of paddlefish eggs is legal only for one qualified and properly permitted Confluence fish cleaning operation (the permitted paddlefish caviar processing site). No individuals may take any paddlefish eggs from other snaggers for any reason including in exchange for cleaning their fish."

I called and spoke with three different folks from the ND Game & Fish Department to clarify the rules for everyone. Yes! You can take the eggs from your Paddlefish, take them home, process them into caviar, and gift them to family and friends and keep some for your own consumption. It's important to understand that this is the same law for any other wild game and fish we harvest.

A big female can carry up to twenty pounds of eggs valued at thousands of dollars. Those valuable eggs attract bad seeds who might try to sell them on the black market. If you're found guilty of trafficking this precious caviar, you can face time in a federal prison. The Lacey Act of 1900 sought to protect wild game species by making it a federal crime to hunt game with the intent of selling it in another state. The Lacey Act is now the oldest federal wildlife protection law in the U.S. and continues to play an important role in wildlife conservation by prohibiting the trade of any species taken in violation of international or domestic law and by regulating the import of injurious wildlife.

WHAT ARE PADDLEFISH?

A paddlefish is a type of freshwater fish that is native to North America and can be found in 22 different states in the U.S. According to U.S. Fish and Wildlife Service, they can grow up to seven feet long and weigh nearly 200 pounds. The largest paddlefish on record was speared in Lake Okoboji, Iowa in 1916. It was 85 inches and weighed an estimated 198 pounds. More recent official state records are a 144-pound fish snagged in 2004 in Kansas and a 142.5-pound fish snagged in 1973 in Montana. The current North Dakota record is a 131- pound fish snagged in 2016.

Paddlefish are known for their long, paddle-like snouts and their delicious roe, which is used to make caviar. Paddlefish roe has a delicate flavor and a small, crunchy texture that makes it perfect for adding to dishes like sushi, deviled eggs, sweet potato pancakes, or served alone with crackers.

HOW TO MAKE PADDLEFISH CAVIAR

Now, let's get started on making your own paddlefish caviar. Here's what you'll need:

1 Fresh Skein of Roe from a Paddlefish caught within 72 hours

Warm water (for rinsing)

Salt

A colander or sieve with large holes

Three medium or large bowls

Glass jars with tight-fitting lids

1. In a medium saucepan over high heat, add 1 cup of salt to 10 cups of water. Stir with a whisk until salt is fully dissolved, then remove from heat and let cool to room temperature.

2. Meanwhile, set a large bowl in the kitchen sink, fill it with warm water and set a colander into it. I prefer using a plastic colander because it's gentler on my knuckles and fingers when breaking up the fish eggs.

3. Place the skein of paddlefish roe inside the colander and allow the warmth of the water to help shrink the outside membrane of the skein and free up some of the eggs.

4. Free up the roe from the sack with your fingers and gently work the paddlefish eggs down through the holes of the colander. When all of it is through, raise the colander out of the water and discard any bits of membrane or tissue left.

5. Slowly pour off any cloudy water from the top of the bowl now holding the roe, being careful not to lose any precious paddlefish eggs down the drain. Now wipe out the colander so it's nice and clean, then place it into a new clean large bowl in the sink, fill it with warm water, and repeat the process again, picking out any remaining bits of membrane or tissue so you are left with a nice clean bowl of roe.

6. Carefully drain the water and transfer the roe to another clean dry bowl. Add the brining liquid, gently stir, and allow to sit for about 2 ½ minutes. The longer you leave it in the brine, the saltier it will taste.

7. Drain off the brining liquid through a colander, then transfer the eggs to a paper towel-lined rimmed baking sheet and gently spread them out into a single layer to dry.

8. Place the roe in 4-ounce glass jars, filling them to the very top, leaving no head-space. Then seal them with tight-fitting lids and store it in the refrigerator for up to 2 weeks. I recommend writing an expiration date on the jar lid so if you gift some to family and friends, they know exactly how long they have to safely eat and enjoy it.

CAN YOU FREEZE THE CAVIAR?

Yes, chilled caviar can be frozen, but it will alter its taste and texture so if you can eat it fresh I would highly recommend it. But if you can't consume your caviar within the two weeks when it's viable, freezing can be an alternative. For best results make sure to freeze your caviar in an air-tight container and not allow any head-space (fill the container to the very top). Please note, frozen caviar needs to be thawed in the fridge for a few days before you intend to serve it. Avoid a rapid thaw to prevent damaging the roe membranes and causing them to burst.

HOW TO SERVE CAVIAR

You can serve your caviar on crackers, blinis, steak tartare, these Twice Baked Baby Potatoes, or use it to add a touch of luxury to some of your other favorite dishes. It also makes a great gift for your foodie friends and family members. If you make some and come up with an interesting way to use it, comment below and share the recipe with everyone!

Making your own paddlefish caviar at home is a fun and rewarding experience that allows you to enjoy the delicious taste of this luxurious treat without breaking the bank. With a little bit of patience and some simple ingredients, you can create a dish that will impress even the most discerning palates. So go ahead and give it a try – you won't be disappointed!

MORE PADDLEFISH RECIPES

If you are looking for Paddlefish recipes, be sure and check out my Lahori Fish and my Easy Lemon Butter Baked Paddlefish.

If you would like to come here to North Dakota and try your hand at catching a giant Paddlefish, visit the North Dakota Game & Fish Department website for details.

If you make this Paddlefish Caviar recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #wildgameandfish

Did you enjoy this post on How to Make Paddlefish Caviar? Be sure to leave a 5-star rating RIGHT HERE!

4.96 from 22 votes

Print Rate

Course: Appetizer, Snack

Cuisine: American

Keyword: are paddlefish good to eat, can you eat paddlefish, how to make caviar, paddlefish, paddlefish caviar, paddlefish recipe

Prep Time: 1 30

Total Time: 1 30

Servings: 4-ounce jars

Author: Jeff Benda

Ingredients

1 fresh skein or roe from one Paddlefish (caught within 72 hours)
1 cup salt

Instructions

In a medium saucepan over high heat, add 1 cup of salt to 10 cups of water. Stir with a whisk until salt is fully dissolved, then remove from heat and let cool to room temperature.
Meanwhile, set a large bowl in the kitchen sink, fill it with warm water and set a colander into it. I prefer using a plastic colander because it's gentler on my knuckles and fingers when breaking up the fish eggs.
Place the skein of paddlefish roe inside the colander and allow the warmth of the water to help shrink the outside membrane of the skein and free up some of the eggs.
Free up the roe from the sack with your fingers and gently work the paddlefish eggs down through the holes of the colander. When all of it is through, raise the colander out of the water and discard any bits of membrane or tissue left.
Slowly pour off any cloudy water from the top of the bowl now holding the roe, being careful not to lose any precious paddlefish eggs down the drain. Now wipe out the colander so it's nice and clean, then place it into a new clean large bowl in the sink, fill it with warm water, and repeat the process again, picking out any remaining bits of membrane or tissue so you are left with a nice clean bowl of roe.
Carefully drain the water and transfer the roe to another clean dry bowl. Add the brining liquid, gently stir, and allow to sit for about 2 ½ minutes. The longer you leave it in the brine, the saltier it will taste.
Drain off the brining liquid through a colander, then transfer the eggs to a paper towel-lined rimmed baking sheet and gently spread them out into a single layer to dry.
Place the roe in 4-ounce glass jars with tight-fitting lids and store it in the refrigerator for up to 2 weeks.

How to Make Paddlefish Caviar