Why is the caviar market growing?
The global caviar market size is estimated to be USD 400-500 million in 2024. Restaurants account for approximately two-thirds of consumption, but household consumption is growing rapidly due to the increasing availability of caviar through online platforms such as Attilus.co.uk, allowing consumers to recreate restaurant-quality dining experiences at home. Industry experts project a CAGR of ~8% in the worldwide market over the next five years.
Market growth reasons
Several factors are driving the expansion of the caviar market:
- Rising demand for nutritional and healthy foods: Caviar is rich in omega-3 fatty acids, vitamins A, B6, B12, and E, iron, and selenium, which contribute to heart health, cognitive function, and immune system support. As consumers become increasingly health-conscious, caviar is gaining recognition as a nutrient-dense luxury food.
- The rise of e-commerce: The increasing availability of caviar through online platforms allows consumers to purchase high-quality caviar conveniently from home, broadening the market reach beyond centrally located traditional gourmet retailers and high-end restaurants.
- Growth in gourmet dining & food tourism: The popularity of fine dining experiences has surged, with high-end restaurants incorporating caviar into their signature menus, driving demand for premium varieties.
- Increasing disposable income and demand for luxury products: As global wealth rises, there is greater demand for premium and exclusive food products, including caviar, truffles, and fine wines.
What is caviar
Caviar is roe from sturgeons, known for its exquisite taste and luxurious texture. Derived from the eggs of sturgeon fish, it is considered a luxury gourmet food and is often associated with opulence, sophistication, and special occasions. Caviar is not only a delicious appetizer but also a great source of nutrition and protein, helping to improve overall health. The most well-known caviar types include Beluga (Huso huso), Osetra (Acipenser gueldenstaedtii), Sevruga (Acipenser stellatus), and Siberian sturgeon (Acipenser baerii).
Caviar quality varies, and the grade, along with price, is determined by factors such as pearl size, texture, colour, lucidity, uniformity, separation, fragrance, firmness, taste, and maturity. Lightly salted caviar, known as Malossol, has a shorter shelf life but holds a higher value.
History of caviar production
Historically, sturgeons were harvested in the Caspian Sea, with Russia and Iran dominating the caviar trade. However, overfishing led to the near extinction of several sturgeon species, prompting regulatory measures. Since 1998, international trade of all sturgeon species and related products has been regulated under CITES (Convention on International Trade in Endangered Species of Wild Fauna and Flora) to ensure sustainable trade practices.
Since 2008, the market has faced a shortage of wild-caught caviar, a situation that farmed sturgeon cultivation has sought to address. Today, nearly all caviar available on the market is harvested from farmed sturgeon. Key technologies used for sturgeon rearing include:
- Flow-through systems (~33%)
- Recirculating aquaculture systems (~20%)
- Cages (~20%)
- Ponds (~10%)
Raising sturgeon for caviar is costly due to their long maturation period. Female sturgeons only produce viable roe after several years, with their sex determined using ultrasound after approximately three years.
China and Europe each produce about one-third of the total global supply. The largest European caviar producers—Italy, France, Poland, and Germany (including Attilus GmbH) – account for 85% of the continent’s total production.