Caviar is considered one of the most refined and luxurious delicacies in global gastronomy. But what exactly is caviar, where does it come from, which fish produces it, and why is it so expensive? In this article, you’ll discover its origins, varieties, benefits, and curiosities surrounding this rare and exclusive food.
What is caviar?
Authentic caviar is made from the salted roe of sturgeon, a prehistoric fish belonging to the Acipenseridae family. Sturgeons are cartilaginous fish with elongated bodies, no scales, long tails, extended snouts, and small eyes. Once the eggs are extracted and salted, they become the world-renowned delicacy known as caviar.
Which fish does caviar come from?
Caviar is obtained exclusively from sturgeon, and not from any other fish — this distinction is essential. Similar products like “red caviar” (from salmon) or “lumpfish caviar” are not considered true caviar according to the Codex Alimentarius, which recognizes only the roe of sturgeon species from the Acipenseridae and Huso families.
Where does caviar come from?
Caviar has ancient origins rooted in the waters of the Caspian and Black Seas, the historic habitats of sturgeon. Today, however, it is also produced in many European countries, including Italy, where excellent farms have developed. In particular, Italian caviar from Lombardy and Piedmont is now among the most highly regarded in the world.
What are the main sturgeon species?
The main sturgeon species used for caviar production are:
- Beluga (Huso huso) – The rarest and most expensive caviar, with a delicate taste.
- Osetra – Valued for its variety of flavors and egg colors.
- Sevruga – Known for its intense flavor and smaller eggs.
- Kaluga (Huso dauricus) – Similar to Beluga, but more accessible.
- White Sturgeon (Acipenser transmontanus) – Common in North America.
- Siberian Sturgeon (Acipenser baerii) – Widely farmed in Europe and China.
- Hackleback (Scaphirhynchus platorynchus) – American caviar with small, dark eggs.
- Sterlet (Acipenser ruthenus) – Small eggs, similar to Sevruga.
How is caviar extracted from sturgeon?
The extraction process is extremely delicate and requires precision and care. Once a female sturgeon reaches sexual maturity (between 8 and 25 years, depending on the species), it undergoes ultrasound scans to assess the quality of the eggs. The roe is then extracted and immediately lightly salted to preserve freshness and flavor.
Why is caviar so expensive?
Several factors contribute to the high price of caviar:
- The long wait for sturgeon to mature (up to 20 years).
- Skilled, artisanal processes of farming, quality control, and extraction.
- Low yield: roe accounts for only about 10–15% of the female’s weight.
- The risk of sturgeon extinction, which has led to strict regulations.
- High demand and limited production.
Caviar price: how much does it cost?
The price of caviar ranges from €1,000 to over €10,000 per kilogram, depending on the type. Beluga is the most expensive, while Sevruga and Siberian sturgeon caviar are more accessible — though still considered high-end.
Red caviar: is it real caviar?
So-called red caviar comes from salmon and, while widely consumed, it is not authentic caviar. It is more affordable, has a stronger flavor, and is often used in Japanese and Russian cuisine. It’s important to note that although the term caviar is sometimes used for other fish roe, only sturgeon roe is recognized as true caviar.
What are the benefits of caviar?
Caviar is not only a delicacy but also a superfood rich in:
- Omega-3s: support heart and brain health.
- Vitamin B12: essential for energy and the nervous system.
- High-quality proteins, iron, and selenium.
Does caviar make you gain weight?
Although it is relatively high in calories (around 250 kcal per 100 g), caviar won’t make you gain weight if eaten in moderation. Thanks to its nutritional properties, it is considered a valuable food and a perfect addition to a healthy, balanced diet.
How is caviar eaten?
Caviar is best enjoyed pure, served on blinis, warm toast, hard-boiled eggs, or with a touch of sour cream or butter. It should never be paired with lemon, onion, or other strong ingredients that would overpower its delicate flavor.
The perfect pairing? Chilled vodka, brut champagne, or a fine dry white wine.
Which is the most prized caviar?
Beluga caviar is considered the most prestigious and expensive, with large, soft eggs and a delicate flavor. Following closely are Kaluga and Osetra. However, the choice ultimately depends on personal taste: there is no absolute “best” caviar, only the one that most delights your palate.
Conclusion
Caviar is much more than just food: it is a symbol of luxury, tradition, and centuries-old gastronomic culture. From its origins in sturgeon to the table, it embodies the essence of refined taste and culinary sustainability. Whether you prefer Beluga or Siberian sturgeon caviar, every bite is a journey into the most exquisite flavors nature has to offer.