. . . "Russian caviar still holds far more international cachet, but perhaps paddlefish caviar, like once-scorned delicacies such as lobster and monkfish, will gain respect on its own terms.Farmed caviar is also a growing business, especially in the Pacific Northwest and California, where the white sturgeon is used in aquaculture. ???I think American caviar, white sturgeon in particular, is as good in it" .