New Orleans, Louisiana—Cupid may be the god of desire, attraction and affection, and in pop culture he is depicted drawing his bow to inspire romantic love, but caviar has long been considered the most extravagant aphrodisiac in the world. Cajun Caviar offers an affordable way to romance your loved one on Valentine’s Day, and it comes from right here in our local waters. “Talk about getting lucky…in Louisiana we are so lucky to have such amazing products coming out of our bayous and waterways,” states Chef Nathan Richard. “I’m in love with Cajun Caviar, it’s one of the best local products around.” 

The water in which the fish live and the foods they eat are more important than where in the world the caviar is produced, and the flavors change just as vintages of wine do. The roe used to make Cajun Caviar is from the choupiquet, most commonly known as the bowfin, and is found in the fresh waters of the Atchafalaya Basin and is one of only three true caviar producing species found in the USA. 

“Pop a bottle of champagne and enjoy the pop of caviar in your mouth on Valentine’s Day,” encourages Amy Wilson, Co-Owner of Cajun Caviar. Wilson recommends that caviar be eaten from a mother of pearl spoon, or a wooden spoon, because a metal spoon will taint the delicate flavor of the eggs. All Cajun Caviar products may be purchased locally at Martin Wine Cellar and Langenstein’s, in Florida at Destin Ice and Destin Ice 30A, and online at cajuncaviar.com. Cajun Caviar Original comes in a 5oz. jar ($110) or a 3-pack of 1.25 oz. jars ($90), Spicy Cajun Caviar is available in 2oz. jar ($55), and Paddlefish Caviar is available as a 3-pack of 1oz jars ($90) or individually in 4.5oz jars ($120). 

Louisiana Caviar Co., owned and operated by Amy Hollister Wilson, Chef Alison Vega-Knoll and Alden Lagasse, is the company responsible for introducing Cajun Caviar to the world over 30 years ago. Cajun Caviar is a singularly, unique Louisiana delicacy that is processed and packed by hand according to the traditional Russian method. Cajun-country fishermen harvest Cajun Caviar from early December through February. The natural black color and delicate taste of the roe is not compromised by artificial additives, colorings or preservatives. With less than 5% salt content Cajun Caviar ranks among the finest Malossol caviars in the world. In addition to traditional caviar, Louisiana Caviar Co. offers Spicy Cajun Caviar, a version made with ghost-peppers, adding spice without the burn.

Amy Wilson