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High-end restaurant with
paddlefish caviar and meat. |
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Summary
Raising paddlefish in ponds with channel catfish or in reservoir
ranching is both sustainable and economically promising in temperate
climates. The fish grows fast by filter feeding on zooplankton and
is valuable for its boneless meat and black roe processed as caviar.
Currently, there are only a few hatcheries that produce stocker
paddlefish, and supply of the fingerlings is limited, which inversely
effects the price (≥3). Chefs at high-end restaurants indicated
that the meat was versatile, with many ways of preparation, and
that the caviar was a suitable substitute for the more pricy sturgeon
caviar.
However, inconsistent supply of these products has slowed its market
development. To develop this industry and increase supply, existing
bodies of water are needed to produce paddlefish. Catfish farmers
and land owners should consider stocking paddlefish into their ponds
and private reservoirs. Federal and state governments need to consider
changing regulations to permit the stocking and harvesting of paddlefish
in selected public reservoirs.
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