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The US has exported caviar to Europe and Asia for the past couple of centuries. Hackleback, what is also referred to as American Sturgeon, is as similar to its European counterparts and often used by some of the greatest chefs in the world for its uncanny similarities. Caught in the estuaries of the Mississippi, Hackleback, also known as Shovelnose, are similar to their counterparts from the Caspian Sea yet are sustainable and domestic. They have a jet-black color with a firm texture and savory taste.
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