#caviar
Fish eggs are more popular than ever on American menus, and it’s thanks to a massive shift in how they’re sourced. Russian caviar from wild-caught sturgeon is no longer on the menu (in no small part because of a couple of ethical quandaries with regards to its sourcing), and farm-raised Chinese caviar is relatively accessible and is altogether solid quality. The average price for a kilogram of imported caviar into the United States was $240 in 2020, down from $440 in 2014, thanks to the rise of caviar aquaculture in China in particular. Prices range a lot, from $400 per kilogram at the low end of retail to anywhere from $500 to $1,500 per kilogram wholesale when you’re talking to restaurants. The consistency and quality is solid, which means chefs roe the day that the brisk trade with China is jeopardized.
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