Caviar — the glistening, briny pearls of sturgeon roe — is synonymous with luxury, as Wagyu beef or black truffles. But no matter how many gilded tins it appears in or Michelin-starred menus it tops, the finer details of this delicacy still tend to elude even the most seasoned gourmands. Usually served chilled and unadorned, these delicate, briny pearls add a burst of oceanic richness and a serious sense of occasion. But which countries are at the forefront when it comes to caviar, and are there any cities in the world where you can still taste it fresh, straight from the source?
Below, we round up all the caviar-producing nations, from the Caspian shores of Iran and the icy waters of Russia to artisanal farms in France, Italy, and China, and some of the best places to travel to if you want the real deal, straight from the sea to your spoon.
Also, did you know that now you can get unlimited caviar on Emirates’ first-class suites?
An ultimate guide to caviars and the regions that produce them
What is caviar?
Simply put, caviar refers to salt-cured fish eggs, traditionally from sturgeon. But that straightforward definition barely scratches the surface of a delicacy wrapped in myth and marketing. For starters, true caviar comes only from sturgeon species, most notably Beluga, Osetra, and Sevruga and not from salmon, lumpfish, or flying fish (those are technically “roe”, not caviar). And while the word rolls off menus worldwide, it’s often misused, even by luxury retailers and those who claim to be the “best places” for caviar tasting, experts say.
A few years ago, Time magazine’s coverage of a study led by Jutta Jahrl, a conservationist and project manager at the World Wildlife Fund (WWF) and the genetics team at Germany’s Leibniz Institute for Zoo and Wildlife Research, shed light on this issue. The researchers found that 10 percent of the so-called caviar wasn’t fish eggs at all, but a mix of unidentifiable DNA, suspected sturgeon offal, and artificial products.
The world’s most prized caviar comes from sturgeon native to the Caspian Sea, particularly the Beluga sturgeon (Huso huso), whose massive, centuries-old lineage produces large, delicate eggs known for their creamy texture and subtle nuttiness. And while there are over 27 species of sturgeon, only a few yield the kind of roe considered worthy of being called premium caviar. This also helps explain why real caviar is so valuable and why it’s considered a true luxury.
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Why do some caviars cost a small fortune?
While once abundant, sturgeon populations were severely depleted by the 19th century due to overfishing, pushing several species close to extinction. This scarcity led to tighter regulations, a rise in mislabelled products, and even a black market, all of which drove prices higher. Today, the best caviar remains a rare delicacy, not only because of limited supply but also due to the intensive, costly, and highly regulated processes required by all places that farm and harvest it responsibly.
Sustainably produced caviar must meet strict standards to ensure the welfare of the sturgeon and the integrity of the roe, which adds to its exclusivity. Depending on the variety and origin, prices typically range from USD 50 to a staggering USD 20,000 (INR 1,737,600) for the pristine Beluga caviar, sometimes referred to as “white gold caviar”.
Don’t miss our story on the most expensive types of caviar in the world.
What is the difference between farmed caviar and wild caviar?
The main distinction between farmed and wild caviar lies in flavour. A fish’s environment and diet greatly influence the taste of its roe. Wild sturgeon, which eat a varied natural diet, tend to produce eggs with a more complex, intense flavour. Farmed sturgeon, raised in controlled tanks and fed formulated pellets, yield a cleaner, milder, and more consistent product. There are also ranched sturgeon, which start in hatcheries and are later released into semi-wild habitats. Today, nearly all caviar is farmed due to the sharp decline in wild sturgeon populations.
What is the most expensive type of caviar?
The answer is Almas caviar, one of the world’s rarest delicacies, which comes from albino Iranian Beluga sturgeon aged between 60 and 100 years and found only in the southern Caspian Sea. Its luminous, pale golden pearls are harvested under strict regulation, contributing to prices exceeding approximately INR 3,040,800 (USD 35,000) per kg.
The sturgeon’s advanced age and genetic rarity give Almas its extraordinary creaminess, intense nuttiness, and long, clean finish. In December 2024, Chowhound reported that an albino Iranian Beluga sturgeon with a price tag of approximately INR 2,997,360 (USD 34,500) was the “most expensive caviar ever sold”.
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Where is some of the world’s best caviar produced?
Russia
Russia and caviar go way back, partly due to its historic access to the Caspian Sea, once the richest sturgeon habitat in the world. For centuries, cities like Astrakhan have been at the forefront of caviar trade, supplying prized beluga, osetra, and sevruga roe across Europe and around the world. Today, a visit to regions like Astrakhan, Vologda, and the Krasnodar Territory can serve as a window into current-day caviar farming, the best places, their practices and sustainable production.
A quick way to start can be the one-hour private tour of the historic Kupetz Eliseevs Food Hall via Corinthia St Petersburg, available until December 30, 2025. Priced at approximately INR 8,253 or RUB 8,450 (approximately USD 95), the experience includes a guided walk for up to five people through the grand hall plus a tasting of three types of caviar with traditional pancakes and a glass of branded sparkling wine.
Iran
Iran’s caviar story traces back to ancient Persia, with records dating as far as the 4th century BC along the southern Caspian Sea, making it one of the best places to have on your luxe-list. The word “caviar” stems from the Persian term khaviyar. For centuries, the region thrived on sturgeon-rich waters, exporting prized roe long before oil became its dominant trade.
Iranian caviar reached its golden era under Roman elites and Russian Czars. While overfishing and modern politics curbed production in the 20th century, Iran remains one of the few countries still producing wild Caspian caviar.
You can visit the port city of Bandar-e Anzali, tour the popular processing plants for an intimate look at the manufacturing, or, if you prefer the gourmet route, Tehran remains one of the best cities to experience the pearls through the lens of local chefs.
China
In 2023, China exported an astonishing 3.7 billion kg of caviar and became the world’s top producer, well ahead of the European Union, Japan, Germany, and Italy. And what’s even more interesting is the fact that all this rightdoing can be credited to one Chinese farm alone, which accounts for 35 percent of the global supply, with its roe reaching elite dining tables, including Michelin-starred restaurants in France and the United States.
The farm is located in Shishi township, Kecheng district, Quzhou, Zhejiang province, and is operated by Quzhou Xunlong Aquatic Food Sci-tech Development Co. “In its 5,000-square-metre caviar processing centre, a surgical-grade clean environment hosts a highly efficient production line. The process includes fish roe extraction, washing, sorting, drying, removing impurities, and salting,” reported China Daily.
Beyond the farm, you can also hit up the eastern provinces of Zhejiang and Shandong, Qiandao Lake, and not to forget the luxury menus of Shanghai and Beijing for pre-arranged tours with tastings by request and, of course, seven-course menus where caviar is the star.
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France
France is now the world’s third-largest caviar producer, behind China and Italy and one of the best countries where you can try it in all its glory. Once reliant on wild sturgeon, a 1982 ban shifted focus to aquaculture, with high-quality roe now farmed in regions like Aquitaine, which is also one of the best places to try caviar. For a true taste, visit Caviar de Neuvic near Périgueux, where sturgeon are raised sustainably along the Isle and Vern rivers. The estate offers guided tours and tastings by the ponds, which you can book on their website.
Or head to L’Esturgeonnière, France’s only sturgeon farm that hatches and produces its caviar under the Perlita label, exported to over 30 countries and open to curious gourmands.
The United States
The US is a rising force in the world of caviar, with California’s Sacramento County producing nearly 90 percent of the country’s supply. Farms like Tsar Nicoulai, Sterling Caviar, and The Fishery Inc. are transforming the industry through sustainable aquaculture, conserving wild sturgeon while creating buttery, world-class roe. You can sample their caviar at San Francisco’s Caviar Café at the Ferry Building or top restaurants like Aphotic and Gary Danko.
If you are visiting soon and looking for the best places to try caviar, consider scoring the Double Happiness Meal collab at Mamahuhu on Clement Street. This dish is essentially a caviar-topped fish sandwich paired with smoked trout roe and Taiwanese tartar, priced at approximately INR 5,733 (USD 66). You’ll also find farm tours and tastings in states like Idaho (Blind Tiger Caviar, Riverence Provisions), North Carolina (Marshallberg Farm), and Florida (Mote Aquaculture Park), where boutique producers are growing a following of their own.
Don’t miss out on visiting the caviar bar at the LaGuardia Airport in NYC.
Italy
Italy has emerged as one of the world’s leading producers of farmed caviar, and now accounts for about 10 percent of global supply, according to 2022 figures from the Italian Fish Farmers Association. Eurofish International Organisation reported that with production reaching 62 tonnes and prices on the rise, the country’s sturgeon farms — primarily located in Lombardy and Veneto — have drawn international interest not just for their product but also for their visitor experiences. Continue your gourmet journey with our guide to Italy’s finest cheese varieties and their regional roots.
Several of Italy’s best Caviar producers, including Calvisius, Caviar Giaveri, and Cru Caviar, now open their farms to the public, offering immersive tours to places that go beyond standard tastings. At Calvisius, visitors can observe the full sturgeon life cycle, explore the ancient Malossol caviar-salting technique, and sample multiple varieties on-site.
Cru Caviar, located in the Parco del Mincio, offers a more hands-on option. Here, guests can walk along the banks where sturgeons are raised or even swim with the fish under expert guidance. Tours are typically available in both English and Italian and often include tastings of Royal, Imperial, and Beluga caviar.
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(Feature image credit: Soulcatcher/Pexels)
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Note:
The information in this article is accurate as of the date of publication.
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FAQs (Frequently Asked Questions)
You can try curated tastings at both independent stores which export or sell caviar or at select restaurants.
Almas caviar, from rare Iranian albino sturgeon, costs up to USD 35,000 per kg and is served at select luxury hotels and restaurants.
Yes, Michelin-starred spots like Alain Ducasse at The Dorchester and Per Se in NYC often feature caviar-centric tasting menus.
Yes, farms like those in Russia, the US and many European countries offer guided tours and tastings with sturgeon encounters.
Savour it off a mother-of-pearl spoon or atop a blini with crème fraîche, without overpowering garnishes.
Yes, you might find seaweed-based caviar or, in the non-vegetarian category, snail roe can be an eco-conscious alternative.
Written By
Sneha Chakraborty
Sneha Chakraborty is a journalist and photographer covering how travel intersects with food, culture, ..Read More