There's more caviar than ever. So why is it still so expensive?
Caviar is more abundant than ever. So why is it still so expensive? We explore how supply has surged while luxury pricing has stayed.
Caviar used to be so abundant in American rivers that bars gave it away for free. Today, a single ounce can cost more than $250. Its high cost is a result of its scarcity. But over the past decade, China has exported more caviar than any other country in the world, flooding the market. So why hasn't caviar gotten much cheaper? We visited a Michelin-starred restaurant in New York and a small American producer's processing room to see how the tides are shifting in the industry.
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