Why caviar is expensive, what’s real, and what’s actually worth eating

Caviar has a reputation problem.

For some people, it’s the ultimate luxury—spooned delicately at white-tablecloth restaurants. For others, it’s an overpriced gimmick that tastes like salt and regret. Both sides are partially right.

The truth is that most people have never actually had good caviar, and even fewer understand what they’re paying for.

Let’s fix that.

What Is Caviar, Really?

True caviar is salt-cured sturgeon roe. That’s it.

If it doesn’t come from a sturgeon, it’s not technically caviar—it’s roe. Salmon roe, trout roe, tobiko, and lumpfish are all delicious, but they’re not caviar in the traditional sense.

That distinction matters because sturgeon are rare, slow-growing, and heavily regulated, which is where the price—and prestige—comes from.

Why Is Caviar So Expensive?

Caviar is expensive for three main reasons:

1. Sturgeon Take Forever to Mature

Some sturgeon take 10–20 years before producing roe. That’s a long investment with no guarantee of payoff.

2. Wild Sturgeon Are Protected

Overfishing nearly wiped out wild sturgeon populations. Today, most true caviar comes from sustainable aquaculture, which is costly to operate and tightly regulated.

3. You’re Paying for Texture, Not Salt

Good caviar isn’t about saltiness. It’s about egg integrity—how each bead pops, releases flavor, and finishes clean. That level of quality is rare.

The Most Popular Types of Caviar (And What They Taste Like)

Beluga Caviar

Flavor: Mild, buttery, ultra-delicate
Texture: Large, soft pearls
Price: Extremely high

Beluga is the most famous caviar in the world—and also the most restricted. True Beluga is rare, expensive, and often unavailable in the U.S.

Osetra Caviar

Flavor: Nutty, rich, complex
Texture: Medium-firm pearls
Price: High, but more accessible

Osetra is what many chefs consider the best balance of flavor and texture. It’s luxurious without being fragile.

Sevruga Caviar

Flavor: Briny, bold, intense
Texture: Smaller pearls
Price: Lower than Beluga and Osetra

Sevruga is assertive and old-school—great for people who want unmistakable caviar flavor.

Caviar Explained: Why It’s Expensive, What’s Real, and What’s Actually Worth Eating

Farmed vs. Wild Caviar: The Modern Reality

Here’s the uncomfortable truth: almost all good caviar today is farmed.

And that’s a good thing.

Modern farms in France, Italy, Israel, and the U.S. produce caviar that is:

More consistent
More sustainable
Often better tasting than historic wild versions

“Farmed” no longer means inferior—it means controlled, ethical, and reliable.

What Is “Fake” Caviar?

Not all expensive caviar is good—and not all cheap caviar is bad.

Red flags include:

Overly salty taste
Mushy texture
Dull or gray appearance

Lumpfish roe dyed black is often passed off as luxury. It isn’t. That doesn’t mean it’s bad—but it shouldn’t be priced like the real thing.

How to Eat Caviar (Without Ruining It)

If you’re trying caviar for the first time:

Skip metal spoons (use mother-of-pearl or plastic)
Don’t drown it in lemon or onions
Try it plain before adding blinis or crème fraîche

Good caviar should taste clean, oceanic, and elegant, not aggressively fishy.

Is Caviar Actually Good for You?

Surprisingly, yes.

Caviar is:

High in omega-3s
Rich in vitamin B12
Packed with selenium and iron

It’s indulgent—but not junk food.

Is Caviar Worth the Money?

Here’s the honest answer: sometimes.

If you’re buying cheap “caviar” expecting a transcendent experience, you’ll be disappointed. If you’re buying well-sourced Osetra or farmed sturgeon roe from a reputable producer, you’ll understand why people obsess over it.

Caviar isn’t about volume. It’s about precision.