Caviar prices have skyrocketed, with some varieties costing over $34,500 per kilogram, making it one of the most expensive foods in the world.
Iranian Almas caviar holds the title for the most costly caviar, priced at nearly $1,000 per ounce.
A unique caviar called Strotaga Bianco was introduced in 2015, with a staggering price tag of $113,630 per kilogram, equivalent to the cost of a luxury car.
The sturgeon fish, the primary source of true caviar, has seen a drastic decline in population due to overfishing, pollution, and habitat destruction, leading to its classification as an endangered species.
A complete ban on wild caviar trade was imposed in 2006 after major caviar-producing countries failed to demonstrate sustainable farming practices.
Caviar farming requires significant investment, with initial costs for a small facility starting at $2 million, and sturgeon may take up to 20 years to mature for egg production.
The extraction of caviar involves complex methods, including the “no 𝓀𝒾𝓁𝓁” technique, which allows for multiple harvests from the same fish, but requires careful monitoring to ensure quality.