- Hey, everyone.

I'm excited today because we are being joined by Renee Koerner of Big Fish Farms, and she is here to teach us all about caviar.

Let's dive in.

- The first caviar is salmon, and a lot of people will actually make salmon caviar at home.

It's really not that difficult.

- Really?

Oh my gosh.

- So if you're a big fisherman and you want to, you catch a fish, and it's got eggs in it, you can cure it at home.

- Really?

- And then have something kind of fun there.

So it's a little different how they make it.

The curing process is in a salt water solution, whereas these other two are dry salt, basically.

- [Host] Okay, all right.

- So it goes into the salt water, spends a little bit of time, and then it becomes caviar.

And as you can see, the eggs are much bigger than the other two.

So they have a little bit more texture and a little bit more pop.

- I love that pop.

Oh yum yeah.

- So next is paddle fish caviar.

That's my fish.

Paddle fish are a freshwater cousin to sturgeon and they're only found in North America.

So it's really fun for me to be able to be working with this native fish.

It's very ossetra like.

- [Host] Wow.

- [Renee] And then the last caviar is flying fish roe.

- Mhm, yeah.

- So that's a Japanese delicacy.

And a lot of times if you're in Japan, they'll just say Japanese caviar.

You often find it on sushi rolls.

- [Host] Okay.

- And it's little and it's really crunchy.

It's delicious, yeah.

- [Host] Ohh.

Okay so we are going to taste each of these to kinda get the difference okay?

- [Renee] That's delicious.

- [Host] Welcoming back.

And the salmon.

- [Renee] It's got a little of that smoke flavor too.

It's really good.

- Next up, yours.

- Okay.

- Paddle fish.

- So we were talking about color a little bit.

Color is not flavor, but sometimes people think dark caviars are better.

So like bow fin which is not as expensive as a dark colored caviar as even ossetra or seruga.

So we do, it's kind of a more of an artisanal process.

We're only making caviar from one fish at a time.

So there can be a little bit of variation between tins if you buy them.

So the color range is anywhere from like olive green to steely gray.

- [Host] Oh, wow.

- [Renee] Yeah, so it just.

- This is kind of like a dark gray.

- Dark gray.

- [Host] That's what I would say.

- [Renee] Charcoal-y.

- [Host] Yeah, yeah.

- [Renee] Exactly.

- [Host] Yeah all right.

- [Renee] Okay, cheers.

- Cheers.

Mm.

Mm!

So this one is salty, a little saltier than the salmon, but smooth.

- Yeah.

- I mean, just really nice and kind of creamy.

- Yeah.

- Mm.

- I think it does have kind of like a buttery kind of flavor profile to it so.

- Mm, mm.

Okay.

- Okay.

- Last one.

Oh yeah!

You can, you can crunch and crunch and that.

Mm, that is amazing too.

- It's delicious, yeah.

- This has been delightful.

So I just have to tell one really quick story.

I used to live on a duck farm ages and ages ago.

I left the duck farm.

But honestly, if I thought that I could have turned the duck farm into a caviar farm, I would've so stayed.

- Aw.

- Thank you for coming.

Thank you for teaching us about the caviar.

I hope you guys enjoyed it, and will give it all a try.

Especially the Big Fish Farms paddlefish, it is to die for.

Thanks, Renee.

- Thank you.