Why is caviar so expensive?

The true reason caviar is so costly is because of this.

You’ve seen it served at the most opulent restaurants and at the most opulent events. Perhaps you’ve tasted a bit and been tempted by caviar’s salty flavor and unusual consistency. You could even be thinking about getting some decent caviar, and when you see the price at the store, you might question why caviar is so pricey and rare.

What exactly is caviar?

The Beluga caviar sturgeon eggs, also known as fish eggs, are cured with salt. The roe originates from the beluga sturgeon, a species found exclusively between Russia and the Middle East in the Caspian and Black Seas. It’s a rare delicacy, with 30 grams costing anything from $300 to $1,000.

Why is it so pricey, is the major question. Some may argue that its high price is due to its role as a status symbol, but there is much more to why caviar is one of the most costly foods on the planet.

Why is caviar so costly and exclusive?

The gestation period for sturgeons is the first significant factor to consider when estimating the price of caviar. While salmon take two to four years to reproduce depending on the species, sturgeons take eight times as long to procreate, averaging between 15 and 20 years before spawning.

The rarity of the item is the second reason for its high price. Caviar became extremely popular in the nineteenth century, resulting in overfishing and the extinction of certain sturgeon species. The government enacted a restriction on fishing for wild sturgeon as a result of this.

Despite the restriction, caviar was still in high demand. Sturgeon farms sprung up all over the world, but this new system of farmed caviar came with its own set of costs: supplying clean water and an ideal environment for the fish, as well as providing food and care if the fish got unwell. Finally, the premium price is intended to compensate for the high production costs.