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Comment by cptcobalt | Hacker News Reader

My fingers are crossed for caviar. I know it's an acquired taste for some, but damn, it's good.

Caviar has been farm raised for a while now. Almost all the stuff on the market is farm raised. I have a tin of farm-raised Canadian sturgeon caviar in my fridge right now...

They even have techniques to extract the eggs without killing the fish.

Any chance you can link to brands that "extract the eggs without killing the fish"?

Not sure about every brand (there's over 2000 caviar farms apparently) but a few I found:

https://www.greatbritishchefs.com/features/ethical-caviar-fa...

https://californiacaviar.com/pages/our-story

https://www.finedininglovers.com/article/meet-frances-no-kil...

Not killing the fish is an obvious way to increase the farm's yield so I imagine most producers are interested in it. Sturgeon meat isn't particularly demanded either...

Sturgeon is utterly delicious. Hot-smoked sturgeon is an incredible delicacy and it's an absolute riot when grilled.

I like it but many don't. Certainly not as in-demand as salmon, tuna, halibut, etc...

It's not as available because it's endangered species, not because there's no demand.

There's around 2000 sturgeon farms in the world, literally what this thread is about... It's still not demanded. The farm I get caviar from basically gives away smoked sturgeon...

I'd like to try it some time. Here's an Azerbaijani man with a 16 minute YouTube video, no words, carving up a sturgeon, roasting it, and feeding his family. 22 MILLION views.

https://youtu.be/hyu11H9ROQQ

Such a great channel. Love the videos where he cooks on his wood burning stove in the mountains.

It's not the same except in general aesthetic but the seaweed pearls from IKEA are still quite fun for £1.50 a jar.

I assume you mean Sturgeon caviar.

There are many kinds of fish which are used to make caviar. Some are more affordable than others:

https://www.gourmetfoodstore.com/caviar/

Myself, I really want to give Paddlefish a try. Strange beasts!

and sturgeon caviar has been in abundance periodically, used no different than ketchup

its really a great example of how people assign importance to things based on their price or scarcity, and that has nothing to do with anything related to the uniqueness or peculiarity of taste

Sort of goes hand in hand though? If something's less attainable, it becomes more unique and peculiar, only natural to crave it or treat it as something special.

Cf. Oranges during the war.

sort of, I respect supply and demand more than most, I am recognizing that its not currently due to current insatiable demand created by its taste but only constrained supply due to prior demand and likely supply mismanagement.

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