Paddlefish caviar has medium-sized grains with dark to light gray colored eggs, and is derived from the Polyodon Spathula fish, which is not a sturgeon species. Paddlefish is considered a cousin to the Caspian Sevruga, since it is comparable in taste, color and size to that of Caspian Sevruga caviar. Paddlefish is wildly popular among chefs and epicureans, and is typically served on canapes or blinis with creme fraiche, or even as a garnish.