Mirella Pandjaitan
Nov 28, 2025
Who would've thought extracting through a caesarean-style procedure performed on a female sturgeon would behold one of gastronomy's exquisite delicacies? We're referring to caviar, those salt-cured fish eggs best enjoyed on a slice of bread with a side of sparkling wine.
So, what is caviar?
Caviar refers to salt-cured fish eggs traditionally derived from sturgeon. In its truest definition, caviar specifically denotes the roe of sturgeon species—most notably Osetra, Sterlet, Beluga, and Sevruga.
The world’s finest caviar comes from native sturgeon of the Caspian Sea, particularly the Beluga sturgeon (Huso huso), a species with an ancient, centuries-old lineage. Beluga caviar is prized for its large, delicate pearls, celebrated for their silky texture and subtle, nutty flavour.
There are more than 27 sturgeon species, though only a select few produce eggs worthy of being considered premium caviar. Among the most coveted is Almas caviar, harvested from rare albino Iranian Beluga sturgeon aged between 60 and 100 years—found exclusively in the southern Caspian Sea.
Does caviar have any health benefits?
Absolutely! While caviar is oftentimes savoured as a luxurious delicacy, many also value it as an alternative remedy believed to help address certain health concerns.
Caviar is abundant in essential nutrients; among them are vitamin B12, vitamin A, vitamin E, vitamin B6, iron, calcium, magnesium, selenium, and more. These nutrients support healthy blood circulation and contribute to optimal nervous-system function.
Caviar's naturally high levels of vitamin D and calcium help maintain strong, healthy bones. Regular consumption may assist in reducing the risk of conditions such as osteoporosis.
It also supports vision health. Caviar is a potent source of omega-3 fatty acids and the antioxidant lutein, the nutrients known to help protect eye health. Together, they may reduce the risk of retinal disorders, dry-eye syndrome, and age-related macular degeneration.
Not to mention, the omega-3 fatty acids in caviar are linked to easing symptoms of inflammatory conditions, such as rheumatoid arthritis. By helping to regulate inflammatory responses, caviar may support overall well-being.
6 Top caviar producers of the world
China
In 2023, China became the world’s largest caviar producer, exporting 3.7 billion kilograms—surpassing the European Union, Japan, Germany, and Italy. Much of this success stems from a single farm responsible for 35 per cent of the global supply, with exports reaching Michelin-starred restaurants in France and the United States.
The farm is located in Shishi, Kecheng District, Quzhou, Zhejiang Province and operated by Quzhou. Visitors can explore the surrounding regions of Zhejiang and Shandong, as well as Qiandao Lake, while curated tasting tours are readily available in Shanghai and Beijing.
France
France is now the third-largest caviar producer in the world, following China and Italy. Once dependent on wild sturgeon, France pivoted toward aquaculture after a 1982 ban, and today its farmed caviar, particularly from regions like Aquitaine, is internationally respected.
For a truly immersive experience, visit Caviar de Neuvic near Périgueux, where sustainably raised sturgeon thrive along the Isle and Vern rivers. The farm has guided tours and pondside tastings bookable through their website. Another standout is L’Esturgeonnière, France’s only sturgeon farm that hatches and produces caviar under the Perlita label, exported to more than 30 countries and open to culinary enthusiasts.
Iran
The word “caviar” itself comes from the Persian “khaviyar”. The region has thrived for centuries in waters teeming with sturgeon, exporting its prized roe long before oil became its economic cornerstone. Iranian caviar enjoyed a golden era under Roman elites and Russian Tsars. Although overfishing and geopolitical shifts curtailed production in the 20th century, Iran remains one of the few nations still producing wild Caspian caviar.
A popular processing facility is located in the port city of Bandar-e Anzali, where visitors can witness caviar production firsthand. For a gourmet introduction, Tehran is among the most compelling cities to experience caviar through the lens of its contemporary culinary scene.
Italy
As one of the world’s premier producers of farmed caviar, Italy contributes roughly 10 per cent of global supply, based on 2022 data from the Italian Fish Farmers Association. Eurofish International also stated that Italy's production reached 62 tons, along with climbing prices. This makes Italy’s sturgeon farms, especially those in Lombardy and Veneto, continue to attract increasing international interest.
Producers such as Calvisius, Caviar Giaveri, and Cru Caviar now welcome visitors, where immersive tours extend far beyond conventional tastings. At Calvisius, guests can observe the entire sturgeon life cycle, explore the ancient Malossol salting technique, and sample various caviar varieties onsite. Meanwhile, Cru Caviar, located in Parco del Mincio, invites visitors to walk along the riverbanks where the sturgeon are raised—or even swim alongside them under expert guidance.
Russia
Russia borders the Caspian Sea, home to the richest sturgeon habitats on Earth. For centuries, cities such as Astrakhan, have been central to the global caviar trade, supplying prized Beluga, Osetra, and Sevruga to Europe and beyond. Today, regions like Astrakhan, Vologda, and Krasnodar provide an insider’s view into modern caviar farming, from sustainable aquaculture to contemporary production techniques.
United States
California’s Sacramento County produces nearly 90 per cent of the nation’s caviar. Farms such as Tsar Nicoulai, Sterling Caviar, and The Fishery Inc. are pioneering sustainable aquaculture practices that protect wild sturgeon while yielding world-class, buttery roe. Their caviar is available at the Caviar Café in San Francisco’s Ferry Building and at acclaimed restaurants including Aphotic and Gary Danko.