Is caviar really that good, and why is it so expensive?
Synonymous with wealth, luxury, and celebrity, caviar is arguably the world's most exclusive delicacy. It's certainly the most expensive, fetching eye-watering figures for the smallest of spoonfuls. But there's another price to pay for enjoying what's been described by many chefs as "black gold"—the near-demise of the wild sturgeon, the fish from whose eggs caviar is made. Fortunately, new and sustainable farming methods have seen the species brought back from the brink, which is good news for the environment and for connoisseurs of this most prized and beguiling of foodstuffs.
The world's most luxurious delicacy
Caviar is arguably the culinary world's most revered delicacy, a luxurious and expensive treat that remains one of the most exclusive foods on the planet.
The sturgeon
The are some 27 species of sturgeon in the Acipenseridae family. But three species remain synonymous with caviar production: huso huso for Beluga (pictured), Acipenser gueldenstaedtii for Osetra, and Acipenser stellatus for Sevruga.
Source : Tasting Table
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