Why Caviar Is So Expensive: The Real Reasons Behind the Price
The short answer is simple: supply and demand. A limited supply of sturgeon, paired with high global demand, has driven caviar prices up over time, making it a symbol of luxury and refinement. Today, it is often associated with the wealthy and successful. But is caviar always out of reach? And why exactly is it so costly? Let’s explore the factors behind its price — starting with a clear understanding of what caviar actually is.
What Is Caviar?
Caviar is lightly salted roe (about 3% salt) from fish in the sturgeon family. While there are 27 known species of sturgeon worldwide, only 7 are used to produce caviar, with 5 being the most famous: Beluga, Sevruga, Osetra, Sterlet, and American sturgeon. Beluga caviar, in particular, is celebrated for its exquisite taste and has even set records, such as the Iranian Beluga that won a Guinness World Record for the most expensive caviar, selling at $34,500 per kilogram (about $1,000 per ounce).
Is All Caviar Expensive?
Hearing about record-breaking prices can make caviar seem unjustly overpriced. However, these examples are far from the norm. Most caviar sold in stores and online is priced more affordably. For example, at Caviar Lust, our River Beluga Sturgeon Caviar starts at $70 per ounce. One ounce per person is enough to enjoy and decide whether you appreciate its unique flavor.
From customer feedback, we’ve learned that satisfaction with a caviar purchase often depends on affordability for the buyer. When the purchase is within their means, customers tend to enjoy the experience more. On the other hand, those who buy caviar on impulse, using funds they can’t spare, are more likely to regret it even before tasting it. This isn’t about the quality of the caviar, but about the circumstances of the purchase.
Why Caviar Is Expensive: The Key Factors
1. Limited Sturgeon Population
Only female sturgeon produce roe suitable for caviar, reducing the harvestable population significantly. Compounding this, sturgeon take years to mature, anywhere from 8 to 20 years depending on the species and can live up to 100 years. Traditionally, harvesting roe required killing the fish, further limiting supply. Overfishing and high demand pushed wild sturgeon to the brink of extinction, leading to strict fishing bans and regulations worldwide.
2. Farming Challenges
To meet demand and protect wild populations, sturgeon farming has become essential. Today, there are about 2,000 sturgeon farms globally, with the largest in the US, Russia, Europe, and Iran. Farming is a long-term, capital-intensive commitment requiring:
- Multiple reservoirs for breeding, growing, and separating males from females.
- Strict control of water temperature and quality, sturgeon are highly sensitive to environmental changes.
- Advanced technology to monitor conditions and ensure fish health.
- High feeding costs, one US farm reports $40,000 per month in feed alone.
3. Time and Labor
Raising sturgeon to maturity takes up to two decades before roe can be harvested. After harvesting, the roe is salted and then aged for up to four months before it becomes caviar ready for sale. This extended production timeline, coupled with specialized labor and compliance with strict regulations, adds to the final price.
When You See the Full Picture
Considering the rarity of sturgeon, the years of care required, the cost of maintaining pristine farming conditions, and the labor involved, caviar’s price begins to make sense. It’s not just a delicacy, it’s the result of decades of patience, expertise, and sustainable practices.
Caviar Lust: Quality and Sustainability
At Caviar Lust, we offer impeccable, sustainably sourced caviar that complies with all international regulations. We carry 5 of the most sought-after sturgeon caviars: Beluga, Sevruga, Osetra, Sterlet, and American as well as other popular fish roes such as salmon, pike, flying fish, and lumpfish. While these non-sturgeon roes are delicious and often called “caviar” in casual terms, true caviar only comes from sturgeon.