Jet black to dark brown, occasionally with olive highlights

Firm, crisp eggs; slightly drier and more resilient than other sturgeon roes

Small (~1.5–2 mm), similar to Sterlet but denser and glossier

Primarily wild-caught, but increasingly farm-raised for sustainability

Mildly nutty, earthy, clean with a light briny finish — often described as “robust but elegant”

~$500–$1,200 per kg — among the most affordable sturgeon caviars

Usually not graded like Beluga or Ossetra; most Hackleback is marketed as “wild American sturgeon caviar” in standard or premium labels

Dry American sparkling wine, vodka, or citrusy white wines (e.g., Albariño, Pinot Grigio)

Deviled eggs, crème fraîche canapés, seared scallops, potato rösti, or cold corn velouté

• Calories: ~240–250 kcal
• Protein: ~23–25 g
• Fat: ~14–16 g
• Omega-3 (EPA + DHA): ~2.5–3.5 g
• Saturated fat: ~3 g
• Cholesterol: ~400–420 mg
• Carbohydrates: ~1–2 g
• Sodium: ~1600–1900 mg

Micronutrients:

• Vitamin B12: High (~150–200% RDA)
• Choline: Present in moderate levels
• Selenium, Zinc, Iron: Good source
• Vitamin A & D: Present, especially in wild-sourced caviar

✅ Omega-3s (EPA & DHA)

• Promote synaptic flexibility and anti-inflammatory effects
• Useful for focus and decision-making during competition

✅ B12 and Choline

• Enhance neurotransmitter efficiency (acetylcholine, dopamine pathways)
• B12 helps protect neurons, aiding in reaction time and coordination

✅ Lean Protein

• Complete amino acid profile for neurotransmitter support and recovery
• Good for low-carb or time-restricted eating strategies

✅ Selenium + Zinc

Vital for thyroid, brain metabolism, and immune function in stressed athletes

• Affordable, versatile: Ideal for daily or mid-tier service menus
• Resistant to breakdown: Can tolerate gentle temperature exposure better than delicate caviars — suitable for canapés and plated warm dishes
• Still best used as a finishing garnish, not cooked directly