By Junior Levi Kassinove

Hello. Today I’m going to tell you a little tale about…caviar–otherwise known as the cured eggs of the sturgeon fish. 

Caviar in the 19th Century 

Let us travel back to the 1800s, when caviar was eaten by the bowlful by even the poorest of peasants. It was cheap and abundant, like lobster once was, which was fed to prisoners and slaves. During this time, the Russian Empire was the largest exporter of caviar in the world. They were pretty much the only producer (solexcatsmo.com). Then, the rest of Europe and the US started producing caviar. Soon, every American diner was giving caviar away as free appetizers. People were obsessed with it. There was demand, but it was still cheap. Even in the 1970s, caviar was only $60-70  per pound (nytimes.com). Comparatively, the lowest quality caviar is now upwards of $1000 per pound today (bestercaviarstore.com). What REALLY caused the upsurge in price was the immense overfishing of sturgeon. Multiple species of sturgeon declined in population, with the popular beluga sturgeon suffering the worst. It is now listed as a “critically endangered” species by the IUCN. As a result, the illegality of fishing for the beluga sturgeon caused caviar industries to turn to farming, making wild-caught sturgeon extremely valuable. But, we don’t have to kill the sturgeon to enjoy the eggs any more…

How We Can Harvest Caviar Today

Whereas the traditional method for extracting caviar involved cutting the fish’s stomach open and ripping its guts out, the stripping method is much more ethical. One method involves simply injecting the sturgeon with a hormone that separates the eggs from their connective tissue, and then massaging the eggs out of the sturgeon a few days later. This method does not kill the fish, and even allows the sturgeon to produce more eggs in the future. An ultrasound is used to determine the optimal time to perform the procedure. By harvesting the caviar without killing the fish, we can slowly repair the damage done to the sturgeon population due to overfishing. (ift.org) 

But How Does It Taste?

There is a MASSIVE difference between fake caviar (bowfin fish eggs) and real caviar (sturgeon eggs). Bowfin is a bony fish that yields small, dark, red-tinted roe (caviarstar.com). Bowfin is a cheaper and easier-to-produce alternative to caviar. Even according to the Food and Drug Administration, “real” caviar comes only from sturgeon (ift.org). I’m not gonna talk about the red eggs because that’s not caviar either, although salmon roe is pretty good. A good way to spot the difference between real caviar and bowfin eggs is simply to look at the price. If you see a jar of black “caviar” being sold for $10-15, it’s fake. Bowfin also has much smaller eggs than sturgeon. The bowfin eggs will taste overly salty and fishy, giving you a terribly inaccurate impression of caviar. Real caviar is absolutely delicious. It’s subtle. Sturgeon eggs are creamy, nutty, and only slightly salty. If it tastes fishy, there’s something wrong with it. 

I highly recommend that you all try caviar at least once. And, if you can, make sure that the caviar was ethically produced. As they say in Russia, do svidaniya!