Few food items are so closely linked with wealth, decadence and an extravagant lifestyle such as black caviar. Adored by many, hated by some and simply misunderstood by the rest, that sums up the general feelings towards eating black caviar.
Regardless of where you stand on the topic, black caviar and its origin has a pretty interesting history. When we are talking about black caviar, we are talking about caviar that comes from sturgeon family, a species that has been around since the age of dinosaurs. I was actually so common that they used to serve it for free instead of peanuts for its saltiness in bars in the U.S during nineteenth century. But sadly during the age of mankind we have almost manage to extinct it. That is because each time we catch sturgeons for caviar we end up killing the female in the extraction process. Therefore interrupting the natural way of reproduction.
Nowadays the wild sturgeon is listed as an endangered species and very limited quotas exist for wild capturing. However given the enormously high market price for wild caviar it is heavily fished anyways and the caviar sold via the black market.
But there is hope! Since roughly 30 years back several companies offer farm bread sturgeons and caviar. A process that reduces the strain on the wild population and that hopefully eventually will be the only choice when selecting your caviar. There are many companies offering this kind of caviar and all have different taste profiles. The sturgeon itself comes in a range of subspecies and each one with its own character and flavor. As with many things in life we suggest that you take your time and taste different kinds of caviar until you find your holy grail. It might not necessarily be the famed and most expensive beluga, who knows!
Let’s talk about price. Even if you have never tasted caviar most people know that it is very expensive. Which is correct, caviar is expensive but for a reason. Firstly due to the decreased wild population, driving up prices so that only the ultra rich can afford it. But more relevant, the farmed caviar, which is expensive due to the fact that it takes about 5-7 years of cultivating the fish until it can produce caviar of acceptable quality. Making it a very capital intense investment. Hopefully we can see a slight decrease in caviar prices as farmed caviar becomes more popular and production capacity increases globally. Until then we have to accept the fact that black caviar is something rare that we should treat ourselves to occasionally, much as champagne or other high priced goods.
So regardless if you are a lover or a newbie, head over to Attilus Caviar and start exploring.