The World’s Most Expensive Caviar is Mind-Blowing

There is no denying that caviar is the pinnacle of luxury dining. Savoury, salty, and indulgent, it never fails to make a meal feel that much more special. Of course, luxury comes at a price—and caviar is infamously expensive. Knowing this, it got us thinking: What is the most expensive caviar? And what is it like?

If like us, you’ve got expensive taste, Iranian Almas caviar might be something to add to your culinary bucket list. Be prepared for real indulgence, though, as it rings up at £20,000 ($35,900 AUD) a kilo, according to Guinness World Records.

What is Caviar?

Caviar is the eggs of the sturgeon fish and, due to the difficulty of harvesting it, is one of the most luxurious foods in the world. The word, "caviar" comes from the Persian khag-avar, which means roe generator, and the Persians are believed to be the first group of people to have consumed it. They believed the briny delicacy enhanced the health, physical strength and endurance of those who ate it, and they might have been onto something. Nutritionally speaking, caviar does contain high quantities of vitamins and essential minerals.

The ancient Greeks imported caviar from what is known today as Crimea in southern Ukraine, as a luxury item reserved for the rich and elite. Even the Romans attributed healing and medicinal properties to caviar, probably thanks to the health benefits mentioned above.

What Makes Almas Caviar Different?

Almas caviar is named after the Russian word for diamond, and these tiny beads of caviar are almost as precious as diamonds. It is harvested from albino beluga sturgeon between sixty and 100 years old that are found in the southern Caspian Sea near Iran, where the water is less polluted. Almas caviar is a pretty light yellow colour, with medium-sized eggs and an intense briny and creamy taste.

Alexander the Great is said to have developed a taste for Almas caviar on his first expedition to Iran; while Pope Julius II, patron of great Renaissance artist Michelangelo recommended Almas to the great monarchies of Europe. Peter the Great, Tsar of Russia enjoyed it so much and ate such huge quantities of it, that the white caviar was forever cemented as the epitome of regal luxury.

Beluga sturgeon populations have been dwindling for years due to poaching and overfishing, and most caviar now comes from farmed fish. Because the albino mutation only occurs in a tiny percentage of all beluga sturgeon, there are now only a rare few of them left in the world, making Almas caviar even more exclusive.

Where to Get Almas Caviar

It’s difficult to get your hands on Almas caviar in Australia, and even if you could, you’d be paying upwards of $1,795 for a 50-gram tin, which is plated in 24-karat gold, for a luxe little souvenir.

If you do manage to acquire some, it’s important to serve and eat it correctly to get the most out of it.

How do You Eat Almas Caviar?

The best way to serve Almas caviar is cold, nestled on a bed of ice in a dish made of glass or ceramic, as a metal dish can impart a metallic taste on to the delicate flavour. For the same reason, traditionally bone, gold-plated or mother-of-pearl spoons are used to serve caviar, but in a real pinch, plastic is better than stainless steel or silver.

Eat caviar by itself to get the full experience of the flavourful beads bursting in your mouth, or serve it on a piece of toast, a blini or a cracker, without crushing the eggs. Accompaniments such as lemon wedges and crème fraîche are sometimes served with lower quality caviars, but never with Almas.

High-quality caviar is usually served with French Champagne, though purists argue that the only true way to enjoy caviar is with a glass of ice-cold Russian vodka. We’re firm believers that the best way to have your caviar is whichever way you enjoy it most.

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