Bowfin caviar is produced from the eggs of the primitive fish Amia calva, locally known as “choupique”, lives in freshwater and is harvested from the natural waters of Louisiana. Like the sturgeon, both these primitive fish produce large, naturally dark eggs. Bowfin attain a size of approximately 10 lbs. (4.5 kg.)
Bowfin caviar is naturally black and processed without adding preservatives or artificial coloring. As a malossol caviar the salt content is under 5%.
Bon Creole Seafoods is inspected by both the Federal Food and Drug Administration (FDA) and the Louisiana Health Department. We meet all HAACP requirements and produce caviar under strict sanitary conditions.
Bon Creole Seafoods is a wholesale caviar dealer. Please call for Prices. 337-367-6181 or 337-367-8090
Randy Montegut, a fisheries biologist, having worked for the Florida Game and Freshwater Fish Commission and the LSU Cooperative Extension Service, established Bon Creole Seafoods, Inc. in 1982. He has been producing bowfin caviar since 1989.
Bowfin caviar requires refrigeration at all times. Like fresh caviar it should be stored at temperatures of 26° to 32°F (-3° to 0°C). For extended storage this caviar should be kept frozen at or below 10°F (-12°C). It is important to thaw caviar slowly under refrigeration in order to minimize change and drip loss.
** Bowfin - (Amia Calva), better known by its Cajun name "Choupique" is not related to, but is even more ancient than the sturgeons. This bony fish yields a black roe with a distinctive flavor and makes a good, less expensive substitute for sturgeon caviar. (Unlike sturgeon, bowfin roe will turn red if heated.)**