If you’re looking for the ultimate gourmet food you’ve come to the right place. In this quick guide we’ll take you on a tour of some of the best varieties of this luxury product in the world.
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Caviar Production: The Most Expensive Food on Earth
Let’s start with the basics. Classic caviar comes from the roe of the sturgeon although you may also see salmon trout bowfin or hackleback caviar on offer. Real luxury caviar comes from one of the four main species of sturgeon: Sterlet Osetra (also known as Ossetra Asetra) Sevruga and Beluga which can be caught or farmed.
A mature Beluga can weigh up to 2000 pounds and produce 100 pounds of roe. Unfortunately it can take ten to thirty-five years for a sturgeon to reach maturity which is one reason caviar is so expensive. The rarity of the roe also determines the cost: larger firmer pearls that "pop" in the mouth are less common and therefore command a higher price.
How should caviar be eaten? The best caviar is traditionally handled only with a mother-of-pearl spoon to prevent the taste of metal from tainting the delicate flavour of the roe.
