Love it or hate it, caviar is a gourmet delicacy that many have enjoyed over many years. One of the truest forms is Caspian Sea caviar.
The Caspian Sea is the largest enclosed body of water on Earth by area, bounded by northern Iran, southern Russia, western Kazakhstan and Turkmenistan, and eastern Azerbaijan. Since the Caspian Sea contains the main source of Sturgeons (the fish that its eggs are known as caviar), it is the most desired form. There are, of course, the caviar of eggplants and other things, but that’s not what people want to be eating this coming New Year’s Eve. Aficionados want the real deal.
Many can remember the first ban on Beluga caviar in September 2005, which made it illegal to import the delicacy to the United States until it was lifted by the United Nations in 2007. Since the removal of the ban, desired wild Caspian Sea caviar has been available, but with prices so outrageous, that both the availability and quality are scarce.
Unfortunately, it may not even be possible to buy anything other than farm raised caviar for New Year’s Eve, according to David Rosengarten, a food and wine writer, cook book author and former host of an award wining Food Network television show. He reports that not even Petrossian will not be selling anything but farm-raised caviar, because they have sold out of any of their high grade wild caviar, therefore no longer having any from the Caspian Sea.
When Petrossian was asked, assurances were made that there will be more available, but we can assure you it won’t be cheap. Petrossian is committed to retaining wild caviar for their VIP customers.