Peter Mayer has an uplifting description of caviar in Mouth Full of Black Pearls: "Caviar, you can eat caviar when your life is good, you can eat it when your life is bad; it is a reward when you are victorious and triumphant, and it is a comfort when the great trouble is imminent." On the day you earn your first million, it must be wonderful to taste caviar; on the eve of bankruptcy, you can enjoy this delicacy at the end, which may be better than a gesture of not accepting defeat; and you can eat the flower of love when it first blooms; and you can eat it when the flower of love withers. Eating caviar is no excuse. If you don't think about it for a while and a half, then just eat it for the sake of good health. ”
Caviar is often considered a luxury food and is standard for successful people. Caviar, foie gras, and truffles are recognized worldwide as the top three delicacies. People who have not tried caviar are curious about caviar, not only the taste, but also the price of caviar. Why is a small box of caviar cheap in the hundreds, so expensive that it has to be tens of thousands?
Next, I will analyze why caviar is rare from the source. Why is some caviar more expensive? First of all, let's make it clear that we are indeed talking about "caviar". As we all know, only sturgeon roe can make caviar, and other salmon roe, flying fish roe, etc. are not really "caviar". There are more than 20 different species of sturgeon worldwide, of which only the roe of three species of sturgeon, namely the Great White Sturgeon, the Oshitra Sturgeon and the Flash Sturgeon, can be made into high-grade caviar such as caviar.
Second, sturgeon can only be seeded by females, which means that if they are born as males, they basically have no breeding value. However, sturgeon can not distinguish male and female at the moment of birth, small males must grow for a period of time to be separated by technical means, and the time cost and feeding cost of this period are real investment. Considering the size, nutritional value and taste of the final harvested roe, if a female sturgeon can grow healthy enough to produce roe that meets the standards, it will take at least 7 years to grow, and better quality roe will take more than ten or twenty years, which is the cost of waiting.
Finally, there is the processing of caviar. Although the high-end ingredients are only handled in the simplest way, that is, they are salted. However, for the amount of salt, it is very particular, and the caviar master needs to give an accurate amount of salt to each batch of fish roe, with skilled techniques, in order to ensure that the taste of each batch of mature caviar is not deviated. The master naturally has accumulated decades of practical experience, and such high-quality talents are very scarce.
Wěi has specially hired Mr. Toufani, Iran's top caviar maker, to control the entire production process of caviar, only to maximize the nutritional value of caviar and present the freshest and most delicious caviar to consumers.
In summary, we can see that the price of caviar is affected by many factors, and it is not unreasonable that the top caviar with a mellow and fragrant taste and a mature period of decades is naturally sold for tens of thousands of yuan.
Of course, not all caviar is so expensive, such as wěi entry-level Siberian sturgeon caviar, which is super cost-effective.
Like Peter Meier said, eat caviar without worrying about finding an excuse! Give it a try and you'll find that it's worth it!