The main caviar-producing regions
Caviar production has now become a global phenomenon, with around fifty producers worldwide — a number that continues to grow. Among the leading producing countries are the United States, France, Italy, and Iran, while China ranks first as the world leader.
According to analyses by Technavio, a UK-based market research company, the global caviar sector was expected to reach a value of $1.55 billion by 2021, marking a 75% increase compared to 2016.
Caviar in China
China accounts for about 60% of global caviar production. Kaluga Queen, based at Qiandao Lake in Zhejiang, is the largest producer in the world. More than half of the world’s commercial caviar farms are located in the country, with domestic consumption reaching around 100 tons per year in 2020.
Between 2012 and 2017, China exported nearly 150 tons of caviar and today supplies products to major international clients, such as German airline Lufthansa. Exports to the United States increased fivefold over the same period, while wholesale prices fell, making Chinese caviar increasingly competitive on the international market.
Caviar in Italy
Once based on sturgeon from the Po River, Italian caviar production now comes mainly from controlled farms. The province of Brescia is the beating heart of this activity, with an annual output of around 25 tons. The company Calvisius alone accounts for about 15% of global farmed caviar production.
Caviar in Iran
Iran has a long tradition of caviar production, dating back to ancient times. Today, production relies on dozens of fish farms, especially after the fishing ban in the Caspian Sea, established through an agreement with Russia in 2010.
The most renowned Iranian caviar is Beluga, famous for its soft texture and delicately buttery flavor. In 2016, after years of prohibition, the United States resumed importing Iranian caviar.
Caviar in France
French caviar production began in 1920 along the right bank of the Gironde, quickly reaching 5 tons per year. Today, the center of production is Aquitaine, which produces around 24 tons of caviar annually. Six of France’s eight main producers operate here, specializing in processing Acipenser baerii sturgeon roe, dry-salted with a reduced amount of salt to enhance its natural flavor.
Caviar in North America
At the beginning of the 20th century, North America was the leading exporter of caviar to Europe. Today, around 70–80% of U.S. production is concentrated in Northern California. In Canada, the company Northern Divine stands out for its production of premium organic caviar.
Caviar in Russia
Since 2005, sturgeon fishing in the Volga River and the Caspian Sea has been banned to protect the species. Russian Caviar House holds 70% of Russian production, using harvesting techniques that do not require killing the fish, thereby helping to preserve sturgeon populations.
Caviar in the United Arab Emirates
In Abu Dhabi lies the Royal Caviar Company, the largest indoor facility in the world dedicated to caviar production, with an estimated capacity of 35 tons per year. The plant employs advanced German technologies and fully automated systems to ensure optimal farming conditions.
Caviar in Spain
Spain is home to two main farms: Caviar Nacarii, located in the Pyrenees, and Caviar Riofrío in Granada. Both produce high-quality caviar from the Acipenser naccarii sturgeon.
