Bowfin (North American) Caviar
An ancient fish sometimes called "Choupique" by its Cajun name, the bowfin sometimes serves as a less expensive substitute for sturgeon caviar. Its roe is black and provides a very distinct flavor, so discerning caviar eaters will be able to tell the difference. Though you would never want to test it in this way, one easy way to tell the difference is to actually heat the eggs, which will turn them red. Typically, you will serve this by itself, but sometimes you might garnish it with sour cream, minced onion, or some other common, complementary caviar options.