Answer 1:
The color, texture, and maturity of caviar all contribute to its appeal. The age, kind of sturgeon (which is a fish class, whereas beluga is a specific type within the sturgeon class), when it was captured, how it was treated after it was caught, and even the salt used all have a role. The most costly caviar is older, bigger, and lighter in quality, and when rubbed together, the eggs ‘purr.’
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The Iranian ‘Almas’ from an albino sturgeon is the most costly caviar. The elder beluga, sterlet, and ossetra are next in order of attractiveness, followed by the less desirable beluga, sterlet, and ossetra.
China produces kaluga caviar, whereas the United States produces osetra (yes, with one’s’ only) caviar. Both are graded as ‘gray’ caviar and are in the middle of the spectrum.
To discern between the purrs, top graders must be musical. We witnessed a pitch fork demonstration by one of the graders at a factory (he had perfect pitch).
Answer 2:
The Beluga is the world’s biggest sturgeon. Its caviar (eggs) are bigger than others. Because the fish is more uncommon than other sturgeons, Beluga caviar is the most expensive.
What is most sought for is determined by the seeker’s financial situation.
