But get this – there’s one type of super rare caviar that’s literally that expensive, officially called Strottarga Bianco and dubbed «White Gold Caviar,» and apparently, lots of wealthy people have no problem dropping what most of us make in a year on a small tin of fish dippin’ dots.
You could buy a Porsche 911 or a Tesla Model S for less than the cost of this extremely rare tin of fish eggs.
Let me ask you a question. How much money would you pay for salty fish eggs? Would you pay upwards of $100,000 for some caviar? Yeah…probably not.
To get into specifics, this caviar comes from the Siberian Albino Sturgeon, raised at a tiny fish farm by Walter Grüll and his son in Salzburg, Austria. This type of fish is extremely rare, and also extremely ugly. But no matter, as long as it tastes good.
Just look at that drippy fish goo.
Once harvested, the goodies are dehydrated and sprinkled with 22-karat edible gold leaf to make it even fancier, and then sold for 100,000 euros per kilogram (or $113,630), thereby making it the most expensive food product in the world.
To make one kilo of the product, five kilos are needed since 80 percent is lost when dehydrated, and according to farm’s website, it takes eight to ten years for the sturgeon to be ready to harvest. It’s a painstaking process, clearly.
“It’s certainly not a product for everyone, but the market is crying out for new and absolutely exquisite products that chefs around the world can offer their guests,” Grüll told a regional news source in Austria.
And just how do you enjoy such a delicacy? Grüll recommends eating it with pasta, risotto, or on toast.
«It’s velvety and buttery in the mouth,» he adds. «Simply a wonderful taste experience.»
I’m sure it is, my dude. But I’ll be over here enjoying my slice of dollar pizza, thank you very much.