Why is Caviar So Expensive

Photo from Robb Report

Caviar is unfertilized eggs which is also known as roe that is harvested exclusively from the sturgeon family of fish. The unfertilized eggs will then undergo salt preserved and Caviar is being made. In the past, the term caviar refers only to roe from wild sturgeon in the Caspian Sea and Black Sea. Some countries may also use the term Caviar to describe the roe of other species of sturgeon or other fish such as salmon, whitefish and many more.

Cheaper caviar comes from sturgeon that can produce a lot of eggs in a short period of time, but eggs from rare that are slow-producing are highly expensive. The best caviar was wild-caught, but overfishing led to endangerment which caused the government to set a regulation on fishing of sturgeon. Therefore, the price of good Caviar is crazy expensive, selling for up to $35,000 per kilo.

Cheaper Caviar tastes salty and briny but a good caviar tastes less salty which means that it is very fresh. The really distinctive aspect of caviar is more about its texture. The eggs that pop on your tongue gives a rich and slightly sweet taste that fill the whole mouth.

Caviar are usually served on toast points or plain bread. Common accompaniments include melted butter, minced green onions, finely chopped hard-cooked eggs, crème fraiche and lemon wedges.

Every ingredient is important as they are able to bring out the taste and flavours of the dishes. Do you know that FoodLine has a wide range of meals for you to choose from?

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