While caviar is often perceived as the “wealthy man’s” appetizer of choice, accessibility and availability over the years has changed the once exorbitant caviar egg price. When it comes to comparing caviar food price, it is useful to know where your product originates from and what you can expect from your products, including taste and the best ways to store and prepare it.
What is the Price of Caviar?
Caviar is better known as roe or eggs from the sturgeon, a large primitive fish. The most popular caviar is found in the beluga and osetra varieties of the sturgeon. Given that beluga caviar is the rarest, the roe price is also the highest of all the varieties. Given the lack of availability of true beluga caviar – the U.S. Fish and Wildlife Service banned the import of beluga products from the Caspian Sea in 2005 – the beluga caviar fish eggs price costs between $5,000 and $10,000 per kilogram.
The Price of Caviar
|Company||# Types of Caviar||$/oz Range||Shipping||Order|
|For The Gourmet||12||$12-$50||$28.44|
|Gourmet Food Store||13||$13-$230||$29.95|
|Lummi Island Wild||3||$59-$112||$99+ Free|
|Vital Choice||3||$59-$170||$99+ Free|
|Riviera Seafood Club||3||$65-$150||$32.47|
Don’t despair – there are other options that won’t cost a small fortune. Though once hailing from the Caspian and Black Seas, farmed sturgeon is much more common around the world. You will find the average price of caviar is about $100 per ounce for a premium variety. However, like with any product, there is a range and, in some cases, you can pay $40 per ounce for Royal Osetra from companies like Imperia Caviar.
How Does Caviar Taste?
While caviar types and prices vary, so do the taste of the products. The most common types of caviar other than beluga and osetra include: sevruga, kaluga and sterlet. Like all products, you will get what you pay for when you purchase any type of caviar. If you are willing to put out the money and pay a higher amount for your price of caviar, the production value will rise.
When it comes to identifying cheap products, experts say the caviar will taste soft, salty, and it is often inconsistent. Sometimes salty is OK depending on the variety, but generally you will want your caviar to taste buttery, nutty, and even a little sweet.
The type of fish is not the only price influencer. Caviar is graded based on the size, texture and flavor. There are two main grades. Grade 1, which is more expensive, are firm, large eggs. The eggs are intact. Grade 2 is less expensive, and these are less delicate and less perfectly formed than those classified under Grade 1.
How to Store Caviar
There is an important distinction between storing unpasteurized and pasteurized caviar. To make sure you don’t lose out on your price of caviar, store any unpasteurized products in the coldest area of the refrigerator. A refrigerated, unopened tins will remain safe to eat for around two weeks.
If you already opened the product, store it tightly covered in the refrigerator and wait no longer than two to three days to eat it. As for pasteurized products, these have a shelf life of several months. However, the same rule applies once opened that they should be stored in the fridge for no longer than two to three days.
Best Caviar Recipes
Deviled Eggs with Caviar is an easy dish that serves eight and only requires about 40 minutes of preparation. Make sure that you have 8 large eggs, 4 tablespoons of orange tobiko, and 3 tablespoons of mayonnaise. Another great dish to try is Poppy Seed Crackers with Egg Mousse and Caviar. Though it is a slightly more involved preparation process, it will make for a great appetizer and surely make your price of caviar worth it.
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