hackleback


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hack·le·back

 (hăk′əl-băk′)
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Sunchoke Curd with Green Apple Gel and Caviar (Serves 4) [ILLUSTRATION OMITTED] Chardonnay, Watson Ranch Arnot-Roberts Napa Valley, CA 2012 For the sunchoke curd: Butter 1 cup grated sunchokes 1 quart milk 1 cup heavy cream 1/2 cup buttermilk Salt For the green apple gel: 3 Granny Smith apples 2 sheets gelatin, bloomed in water, excess squeezed out For the garnish: Wild Hackleback or other good-quality black caviar Dill sprigs For the sunchoke curd: Heat butter in medium saute pan.
With sample sizes of bowfin caviar, hackleback caviar, paddlefish and salmon roe, one can enjoy some of the best caviar products produced in the United States.
Still common, tasty hackleback sturgeon caviar from the Mississippi and Missouri River systems is selling for just $300 a pound.
Pepin's pressed caviar uses only the highest quality sustainable American sturgeon caviar from California's farmed white sturgeon along with wild hackleback and paddlefish from the Mississippi and Tennessee River systems.
The Little Pearl's American caviar is available in five categories: Salmon, Trout, Spoonbill Paddlefish, Hackleback Sturgeon and Transmontanus Rex(TM) White Sturgeon, The Little Pearl's American answer to imported Beluga.
The Little Pearl's American caviar is available in five categories: Salmon, Trout, Spoonbill Paddlefish, Hackleback Sturgeon and exclusive Transmontanus Rex (TM) (White Sturgeon), The Little Pearl's American answer to imported Beluga.