What is Caviar and why is it so expensive? Inside the world's most luxurious delicacy

It is not gold or diamonds, yet it has long been a symbol of wealth and exclusivity.

Often called "black gold," caviar is one of the world's most sought-after luxury foods. Its rarity, limited supply, and labour-intensive production have helped cement its reputation as a delicacy.

Known for its rich taste and high price tag, caviar has graced royal feasts, fine-dining tables, and exclusive gatherings for centuries. But what exactly is caviar and why is it so expensive?

What is caviar?

Caviar is the salt-cured roe, or eggs, of sturgeon fish. Traditionally, the term "caviar" referred only to roe harvested from wild sturgeon found in the Caspian Sea and Black Sea.

According to the United States Customs Service, caviar is the salt-preserved roe of sturgeon fish. The eggs are carefully separated from freshly caught fish, cleaned, and cured with around 4-6 per cent salt to enhance flavour and extend shelf life. Traditionally, much of the world's caviar has come from sturgeon found in the Caspian Sea, Black Sea, and Sea of Azov, particularly in Russia and Iran.

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Where did caviar originate?

The exact origin of caviar is debated. Reports suggest the word ‘caviar’ may have evolved from the Turkish term khavyar, while some historians believe it is linked to the Persian word khaviar, meaning "bearing eggs."

It is believed that caviar was enjoyed by Persian royalty centuries ago before becoming popular among Byzantine rulers, Russian tsars, and European aristocracy. Over time, it gained a reputation as a symbol of wealth and status.

Why is caviar so expensive?

Several factors contribute to caviar's high price.

Sturgeon take years to mature

Unlike many fish species, sturgeon grow slowly. Depending on the species, it can take anywhere from 7 to 15 years or more before a female sturgeon produces eggs suitable for harvesting. This lengthy cultivation process increases production costs significantly.

Limited supply

While there are more than 27 species of sturgeon, only a handful are known for producing premium-quality caviar. This limited supply helps keep prices high.

Labour-intensive production

The harvesting, cleaning, salting, grading, and packaging of caviar require specialised skills and careful handling. The process is time-consuming and labour-intensive, adding to the final cost.

Declining wild sturgeon populations

Reports suggest that overfishing, habitat loss, and pollution have severely reduced wild sturgeon populations. The International Union for Conservation of Nature (IUCN) reportedly lists several sturgeon species among the world's most threatened fish.

As a result, wild sturgeon fishing has largely disappeared, and international restrictions have been imposed on the trade of many wild sturgeon species. Today, most caviar available in the market comes from fish farms.

Types of caviar

Beluga caviar, sourced from the Beluga sturgeon of the Caspian Sea, is widely regarded as the rarest and most sought-after variety. Its large, delicate eggs range from dark to light grey in colour.

Among the rarest of all is Almas caviar, believed to come from the eggs of rare albino Beluga sturgeon from the Caspian region.

Ossetra caviar is considered among the finest by many. It features smaller, firmer eggs in shades ranging from dark brown to golden and is known for its delicate, slightly nutty flavour. Sevruga caviar has even smaller dark grey eggs and a stronger, brinier taste with mineral-like notes.

Which country produces the most caviar?

Although caviar is commonly associated with Russia and the Caspian region, industry reports suggest that China is currently the world's largest producer of caviar.

Some reports estimate that around 60 per cent of global caviar production comes from China, with major production centres located in Zhejiang and Sichuan provinces. Other significant producers include Russia, Italy, and the United States.

How is it traditionally eaten?

The eggs are usually eaten as a delicacy, either on their own, as a garnish or spread on crackers and other accompaniments.

Caviar experts often recommend tasting caviar by serving it on the hand. This method is believed to help appreciate its true flavour and aroma without interference from utensils.

Traditionally, caviar is served in small portions and paired with dry sparkling wine or chilled vodka.