Question: From which fish do we get caviar?
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Sturgeon.
Caviar, a luxury delicacy enjoyed by many for its rich and unique taste, is obtained from the eggs (roe) of sturgeon fish. Sturgeon, an ancient fish species, has been around for over 250 million years and is native to the subtropical, temperate, and sub-Arctic rivers, lakes, and coastlines of Eurasia and North America.
Historically, the major sources of the finest caviar were the sturgeons found in the Caspian and Black Sea regions, especially in the areas surrounding Russia and Iran. These countries have long been recognized as the primary producers and exporters of the world’s highest quality caviar. The Beluga, Ossetra, and Sevruga sturgeons from this region are especially renowned for their caviar.
Beluga caviar, which comes from the Beluga sturgeon, is one of the most famous and expensive types of caviar. Its large, creamy grains are prized for their delicate and subtle flavor. Ossetra (or Osetra) and Sevruga caviars come from the Ossetra and Sevruga sturgeons respectively and are also highly valued, though their grains are smaller and possess distinct flavors and textures.
Due to overfishing, pollution, and habitat loss, sturgeons are now critically endangered, leading to various international regulations and restrictions on sturgeon fishing. This has also encouraged the development of sturgeon farms around the world, ensuring a more sustainable source for caviar without further endangering wild sturgeon populations. Today, farmed caviar is a viable and often more environmentally-friendly alternative to wild-caught caviar, and it’s available in various parts of the world, including Europe, North America, and Asia.
