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 šš¾šš” technique, which allows for multiple harvests from the same fish, but requires careful monitoring to ensure quality.