Kenya, April 3 -- Beluga caviar, a delicacy prized for its rarity and commanding a staggering $7,500 per kilogram, continues to captivate the world's elite food markets, with its production rooted in the meticulous extraction from Beluga sturgeon (Huso huso), one of the largest freshwater fish species.
Harvested primarily from the Beluga sturgeon species native to the Caspian and Black Seas, this luxurious ROE remains one of the most expensive edible commodities globally, spotlighting both its allure and the complex process behind its creation.
The caviar is obtained by carefully extracting the eggs from mature female sturgeons, a process that often involves sacrificing the fish, though some farms have adopted non-lethal methods in recent years.
Beluga sturgeons, which can grow up to 20 feet long and live for over a century, take up to 20 years to reach maturity, contributing to the scarcity and high cost of their roe.
A single kilogram-roughly 2.2 pounds-requires the harvest of multiple fish, driving its price to levels that cater exclusively to affluent buyers.
"Beluga caviar is the pinnacle of luxury," said Ivan Petrov, a caviar exporter based in Russia, where much of the world's supply originates.
"The flavour, the texture-it's unmatched, but it comes at a cost, both financially and environmentally." The eggs, known for their large size, pale grey hue, and buttery taste, are hand-processed and lightly salted before being packaged into tins that fetch thousands of dollars on international markets.
Demand for Beluga caviar has surged in recent years, particularly in the United States, Europe, and the Middle East, despite strict regulations on sturgeon fishing aimed at protecting the endangered species.
Overfishing and habitat loss have decimated wild Beluga populations, leading to a rise in aquaculture farms that now supply much of the legal market. In 2024 alone, global exports of farmed Beluga caviar reached an estimated $200 million, according to industry reports.
The high price tag has not gone without scrutiny. Conservationists argue that the caviar trade, even when farmed, places undue pressure on sturgeon populations and ecosystems.
"For every tin sold, there's a story of a species struggling to survive," said Maria Kuznetsova, an environmental advocate with the Caspian Wildlife Fund. Meanwhile, chefs and connoisseurs defend its status, hailing it as a culinary treasure worth preserving.
In upscale restaurants from New York to Dubai, a single spoonful of Beluga caviar can cost upwards of $100, often served atop blinis or paired with champagne.
Published by HT Digital Content Services with permission from Bana Kenya.