Discover the Top 5 Reasons Caviar Is So Expensive

Caviar. Each of us has heard of it, been curious about how it tastes, and questioned why it is so pricey. Perhaps you attended a posh party and ate caviar on toast or crackers. Or perhaps you won a jar at a charity function at work. You have it in your refrigerator and are undecided as to whether to set it out for the subsequent birthday party or store it for a special occasion. The jar is then reportedly worth tens of thousands of dollars, someone claims.

You ponder the price of caviar once more. Let’s look at the top five explanations for why caviar is so pricey. We’ll go over each justification in depth, one by one.

What is Caviar?

Let’s start by discussing what caviar is, and then we’ll discuss why it is so pricey. In plain English, caviar is simply fish eggs. It is fish roe from the Acipenseridae family that has been salted and preserved. Typically, caviar is used as a spread or garnish. The roe of wild sturgeon found in the Caspian and Black Seas is typically used to produce caviar. Beluga, ossetra, and sevruga caviars are the names of the caviars.

Other fish roe, such as that from salmon, trout, carp, whitefish, or steelhead, can be referred to as caviar. The pricey delicacy, however, is referred to as “caviar,” and this is a consensus among nations.

1. Type of Fish

The Caspian Sea’s beluga sturgeon is the source of the beluga caviar. Beluga caviar often has a deep flavor and is black or gray in color.

The type of fish is the first factor on the list. The actual caviar, recognized as a delicacy by the entire world, is sturgeon caviar. Although caviar has been consumed by the elite since the Russians popularized it in the 19th century, it has been around since the 10th century, during the height of the Byzantine Empire. However, the demand for caviar skyrocketed in the 20th century, which is why it is today very expensive. Sturgeon were being caught or even harvested by fishermen in order to increase their earnings.

However, the Acipenseridae family currently has two-thirds of its species listed as endangered, which explains why sturgeon caviar is so pricey right now. The price of wild-caught sturgeon is significantly higher, but due to government rules, the cost has skyrocketed and is now out of reach for even the wealthiest people. Sturgeon farming has fortunately become very popular, which has reduced costs and prevented a shortage. But be prepared to spend a premium if you want caviar from wild-caught sturgeon.

Sturgeons come in a variety of kinds, but the beluga sturgeon produces the most expensive caviar. The Caspian Sea is the source of the beluga sturgeon.

2. Production Time

The Atlantic sturgeon, white sturgeon, or lake sturgeon are the sources of American caviar. It might be black or grayish in appearance and taste salty.

Another factor contributing to caviar’s high price is the lengthy production process. Compared to sturgeons, most fish can produce millions of eggs far more often. However, it goes without saying that sturgeon must live to adulthood in order to reproduce and meet our need. Sturgeons take a lot longer than other fish to do this, therefore.

The length of time it takes a sturgeon to grow enough to produce eggs is the other aspect that is relevant. A female sturgeon might not be prepared for this for several years or even a decade. Due to all of this, sturgeon growers must take the wait into account when selling the caviar.

3. Manufacturing and Harvesting

The process of manufacturing and harvesting is now covered. They can be challenging, just like any pricey things. The procedure is turbulent. The fish are collected and taken for analysis once they reach sexual maturity. A crucial point to remember is that the sturgeon must be killed in order to remove the roe. No-kill techniques exist, but the caviar isn’t as pure. It will take a while before all of the roe has been retrieved because the roe inside the sturgeon must be manually removed. The next stage is screening and washing, which requires extreme caution.

Farmers often follow a straightforward procedure after which they salt the roe, grade it aesthetically, and then grade it for flavor and texture. They then pack it, age it in storage, repack it, pasteurize it, and send it to their final destinations for sale. The laborious process can take decades to finish.

4. Caviar’s Quality

All farmers must check the quality of the produce they are preparing to sell, regardless of whether they grow fruits, vegetables, fish, or chickens. The product is discarded if there is a problem with the quality. Likewise with caviar. Every single roe is examined, and a grade is assigned. Each egg will be graded according to its size, color, flavor, and a number of other characteristics. The seller wants Grade 1 caviar, sometimes known as A-Grade caviar. Anything that is to standard but doesn’t meet Grade 1 specifications will be given a Grade 2 (or B-Grade) designation and sold for a lower price.

5. Demand and Supply

Supply and demand was the topic of the first economics lecture. Demand typically rises as supply is reduced. Since there is always a need for caviar and it is highly rare, it is very pricey. Due to all of the aforementioned factors, this cuisine is only accessible to the wealthy due to its excessive price.

The Most Expensive Caviar in the World

The beluga variety of caviar is the priciest, as we already mentioned. However, there are a few brands out there that are among the priciest caviar varieties that can be purchased. Strottarga Bianco caviar, which is made from Siberian Albino sturgeons, is the most costly caviar in the entire world. The white caviar is given a 22-karat gold coating after ten years of harvesting. The price of this caviar, which weighs in at an astounding $113,630 per kilogram (or 2.2 pounds), makes it the most expensive meal in the entire world.


Here are the top five explanations for why caviar is so pricey. Essentially, caviar is fish roe or eggs. Many of us have visited a sushi restaurant and questioned what the little orange balls with squishy centers are. That’s caviar, or fish roe, is the correct response. Of course, salmon roe is not the pricey delicacy that everyone refers to as caviar, and you won’t find it at any sushi restaurants either. Because wild sturgeon caviar is so uncommon, a little jar of it can cost up to tens of thousands of dollars.