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Fish can serve as either a power food or an inflammatory, toxic nightmare for your body, all depending on what fish you choose. That’s why it’s so important to pay attention to (and avoid) the fish you should never eat.

It’s incredibly important to get ample omega-3 fatty acids, and certain fish can serve as potent sources. Due to issues like mining, sewage and fossil fuel emissions, however, heavy metals, like mercury, and plastics wind up in the water and build up in our fish.

Unfortunately, low-level mercury poisoning from contaminated seafood is a real threat and can lead to devastating effects on health.

It’s gotten so bad that a 2023 study conducted by Environmental Working Group scientists revealed that “eating one freshwater fish equals a month of drinking ‘forever chemicals’ water.” This is alarming considering all the dangers of these forever chemicals, aka PFAS.

As relayed by CBS News, “The total PFAS level in the freshwater fish was 278 times higher than what has been found in commercially sold fish, the study said.”

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Here are some of the major findings shared by the researchers:

PFAS are widely detected in freshwater fish across the United States.

U.S. EPA fish testing in 2013-2015 had a median PFAS concentration of 11,800 ng/kg.

Even infrequent freshwater fish consumption can increase serum PFOS levels.

One fish serving can be equivalent to drinking water for a month at 48 ppt PFOS.

Fish consumption advice regarding PFAS is inconsistent or absent in the U.S.

Not only that, but some fish have also been so overfished that they are on the brink of collapse, which can have detrimental effects on the ocean ecosystem. Luckily, there are healthy, low-contaminant choices with stable populations that serve as much smarter choices.

Let’s take a look at fish you should never eat, plus a few healthier options for best fish to eat.

Fish you should never eat

1. Tilapia

Did you know that in some regards, eating tilapia is worse than eating bacon? In fact, the shift to eating more farmed fish like tilapia has led to more people consuming highly inflammatory diets, according to a 2008 study published in the Journal of the American Dietetic Association.

Wake Forest University School of Medicine researchers said tilapia is one of the most widely consumed fish in America. The problem with that? It contains very low levels of beneficial omega-3 fatty acids and, perhaps worse, very high levels of inflammatory omega-6 fatty acids.

Sustaining high levels of inflammation in the body can worsen symptoms of autoimmune disorders and may be linked to chronic conditions like heart disease, cancer and diabetes.

If you must eat this fish, avoid tilapia from China, where farming practices are particularly worrisome. Better sources include fish from the U.S., Canada, the Netherlands, Ecuador and Peru.

Of course, wild-caught tilapia is preferable to farmed fish but is very hard to find.

2. Atlantic cod

Historically, Atlantic cod is a species proven to be vitally important to feeding the New World civilization and early colonization of the Caribbean Sea, but the heavy fishing over the last thousand years has taken its toll. In the late 1990s, catastrophe struck: The fishery collapsed.

Although the female cod releases more than a hundred million eggs, only a few are able to survive to adulthood. According to Oceana, scientists agree that North Atlantic food webs have fundamentally changed as a result of the Atlantic Cod collapse, and the species is currently considered vulnerable to extinction.

If you’re a fan of cod liver oil, make sure it’s not sourced from Atlantic cod. Instead, opt for Alaskan cod caught with a longline, pot or jig.

3. Atlantic flatfish (Atlantic halibut, flounder and sole)

Due to historical overfishing and high contamination levels, these flatfish species have secured their slot on the list of fish you should never eat.

In 2014, Oceana, the largest ocean conservation group in the world, conducted an investigation using data from the National Marine Fisheries Service. It identified the nine worst fisheries in the U.S. based on “wasted bycatch.”

The researchers found that commercial fishermen in the U.S. throw about 2 billion pounds of “bycatch” overboard each year. That’s equivalent to about half a billion seafood meals.

The California gillnet fishery that targets halibut was identified as one of the worst. According to the report, if you’ve eaten U.S. halibut, there’s a good chance it came from this damaging fishery.

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4. Caviar

Beluga sturgeon are ancient fish that are highly sought for their fish eggs, aka caviar. In fact, this fish grows to be very large, can live to be 100 years old and can carry several hundred pounds of caviar, which can be worth up to $3,500 a pound.

According to Oceana, the fish that produces this prized caviar is in major trouble: “It is completely gone from several seas/rivers in which it used to live, and scientists fear that it is critically endangered. In other words, it is very highly vulnerable to extinction across its entire range. Without further protection and enforcement of existing efforts, we may forever lose one of the biggest, most interesting fishes in the world.”

If you absolutely cannot give up caviar, Seafood Watch recommends caviar from blue sturgeon raised in recirculating aquaculture systems in the U.S. as a more sustainable alternative.

5. Chilean sea bass

Actually named the Patagonian toothfish, seafood distributors started marketing this deep-sea predator fish as “Chilean sea bass” because it sounded less intimidating. It worked.

Now common on menus around the U.S., Chilean sea bass overfishing has left this species in serious trouble.

Aside from overfishing, its high mercury levels are also problematic. Furthermore, harvesting the fish from Chile is also plagued by poor management and bycatch problems.

6. Eel

Monterey Bay Aquarium’s Seafood Watch placed eel on the “avoid” list on its sushi guide because it’s slow to mature and has been overfished in many parts of the world, bringing some populations to collapse.

This is leaving even Asian countries looking to American eels, which are threatened among U.S. populations, too. That’s a problem because eels are incredibly important when it comes to protecting our water supplies. In the Delaware River, for instance, eels are an integral part of spreading mussel populations that serve as natural water filters.

Aside from the issues with overfishing, eels tend to readily absorb and store harmful chemicals and contaminants, such as polychlorinated biphenyls (PCBs) and flame retardants. In certain states like New Jersey, river eels are so contaminated even adults are advised to eat no more than one eel a year.

7. Farmed salmon

Americans consume a lot of salmon. Unfortunately, the majority is the unhealthiest kind.

In fact, most salmon marketed as “Atlantic” salmon is farmed, meaning that fish are raised in conditions often ridden with pesticides, feces, bacteria and parasites.

What’s more, studies have shown that farmed salmon is more likely to contain harmful contaminants like PCBs, which are pollutants linked to insulin resistance, obesity, cancer and stroke. They’re also often treated with antibiotics and tend to be higher in inflammatory omega-6 fatty acids.

For a better alternative, skip the Atlantic salmon, and opt for wild-caught Alaskan salmon instead.

8. Imported basa/swai/tra/striped catfish (often labeled “catfish”)

Although these fish are popping up as trendy menu items all over the United States, what you’re likely getting is a fish called pangasius or swai fish, a much cheaper alternative.

A 2016 study found 70 percent to 80 percent of pangasius samples were contaminated with Vibrio bacteria, the microbes behind most cases of shellfish poisoning. Additionally, aside from destroying important river life and wetlands, this fish factory farming method results in fish swimming in waste and sludge. They’re also commonly treated with a broad range of antibiotics, in addition to pesticides and disinfectants.

If you see swai, basa, striped catfish or any type of imported catfish on the menu, run. Take it as a sign that the restaurant isn’t taking seafood safety or sustainability seriously.

9. Imported farmed shrimp

Is shrimp good for you? When it comes to farmed shrimp, which accounts for about 90 percent of the shrimp we consume, the answer is a resounding “no.”

In 2009, Italian researchers discovered that 4-hexylresorcinol, a food additive used to prevent discoloration in shrimp, could reduce sperm count in men and increase breast cancer risk in women.

Not only that, but all except one of the pesticides used globally in shrimp production are banned for use in U.S. shrimp farms. Shrimp farm ponds are also treated with harmful chemicals and pesticides, such as malachite green, rotenone and organotin compounds, all of which can have detrimental effects on health.

Plus, an Associated Press investigation uncovered a slavery network in Thailand dedicated to peeling shrimp sold around the world.

If you must eat shrimp, Monterey Bay’s Seafood Watch recommends the U.S. farmed version or Alaskan shrimp.

10. Imported king crab

About 75 percent of king crab sold in the U.S. is imported from Russia, where unsustainable fishing practices are common. Although Alaskan king crab legs legally can only be called that if they’re harvested from Alaska, widespread mislabeling is the norm. For instance, many red king crabs caught in Russia under questionable practices are marketed as Alaskan king crab legs.

Because you should avoid imported king crab at all costs, it’s important to be completely sure of where those crab legs came from before you order them. If the label makes claims like “imported” and “Alaskan,” something is clearly wrong.

You can also check out Seafood Watch’s complete crab recommendations for more info.

11. Orange roughy

One of the longest living marine fish species, orange roughy can live to be 150 years old. Generally known as “slimehead” within the scientific community, seafood marketers had other ideas for this fish and gave the species a more appetizing name. The end result was a severely overfished species.

Since orange roughy don’t reach sexual maturity until at least 20 years old, they are very slow to recover. According to Oceana: “The extremely long lifespan and the late age at maturity imply that a decimated population may take a half century or longer before it can recover.”

Beyond that, the orange roughy is also known to have higher mercury levels, which can be dangerous if consumed in large amounts.

12. Shark

Sharks are commonly found on fish you should never eat lists for several reasons. As bosses of the sea, they are very high on the food chain. That translates to higher mercury levels you should avoid in both foods and supplements.

Apart from that, most shark species, which are slow to mature and don’t have a lot of offspring, are severely depleted. This is partially due to a high demand for shark fins in Asian cuisine, as well as the fact that sharks are often caught accidentally by the thousands and discarded as waste by tuna and swordfish longline fishers.

13. Atlantic bluefin tuna

Although Atlantic bluefin tuna is a highly sought-after sushi ingredient, it’s best to say “no thanks” to this popular fish. Often referred to as Hon Maguro on sushi menus, this simply means bluefin tuna, which should be avoided at all costs.

A better sushi choice is katsuo/skipjack tuna caught through Pacific troll or pole and line methods only.

Atlantic bluefin tuna lands on the fish you should never eat for a few reasons. First, it’s been overfished to the point of near extinction. However, due to its high demand for sushi, fisheries managers are still allowing commercial fishing to target it.

Sadly, bluefin tuna numbers are at just 2.6 percent of historic population levels. Aside from the obvious population collapse and extinction threat, this is also a large predatory fish that harbors higher levels of mercury.

14. Swordfish

Mercury is the main concern when it comes to avoiding swordfish. This large, predatory fish contains elevated levels.

In fact, the mercury in this fish is so high that it’s recommended women and children avoid it altogether. For men, the recommendation is to eat no more than one serving a month.

15. King mackerel

Mackerel is certainly packed with healthy omega-3s, but when it comes to certain types of mackerel, you could get more than you bargained for. That’s certainly the case with king mackerel, as the U.S. Food and Drug Administration warns women and children to outright avoid it.

You may want to avoid Spanish mackerel, too, which has also been shown to harbor elevated mercury levels.

Luckily, Atlantic mackerel is high in omega-3s, low in mercury, and rated a top choice in terms of health and sustainability.

16. Grouper

Grouper is on the list when it comes to fish you should never eat due to its moderately high mercury levels. This species is also highly vulnerable to overfishing.

Grouper is also a common target of seafood fraud. In 2015, an investigation found that more than a third of 19 restaurants in Atlanta sold pangasius (also known as “Vietnamese catfish”) as grouper.

Testing also found that “grouper” for sale is actually often king mackerel or whitefin weakfish, a cheaper alternative.

17. Sturgeon

Although beluga sturgeon are especially targeted for their eggs, other sturgeon are at risk as well. Some even appear on restaurant menus.

According to the International Union for Conservation of Nature, sturgeon are “more critically endangered than any other group of species.”

Healthier fish options

The best fish options are ones that come from sustainable fisheries and are low in contaminants while high in omega-3 fatty acids.

The fish, perhaps as part of pescatarian diet, that fit this healthiest fish bill include:

Wild-caught Alaskan salmon

When you choose wild-caught Alaskan salmon, you get to enjoy the true salmon health benefits. In addition to being rich in heart-healthy fats, salmon is a great source of protein, B vitamins, potassium and selenium.

Pacific sardines

Sardines serve as one of the highest omega-3 fatty acid sources on the planet. Because they are a fish lower on the food chain, contaminate levels are low. Sardines are also brimming with essential nutrients, including vitamin B12, vitamin D, calcium and selenium.

Atlantic mackerel

This oily fish is also high in healthy omega-3 fatty acids, along with protein, niacin, selenium and vitamin B12. Keep in mind that mackerel is often sold preserved in tons of salt, so be sure to soak it and rinse well before cooking and eating to reduce sodium levels.

Better seafood choices

Although they do contain moderate amounts of mercury, these fish also provide between 100 and 250 milligrams per day in omega-3s and are classified as “good choices” by Seafood Watch:

Albacore tuna (troll- or pole-caught, from the U.S. or British Columbia)

Sablefish/black cod (from Alaska and Canadian Pacific)

Final thoughts

Report Overview

The Global Caviar Market size is expected to be worth around USD 875.7 million by 2034, from USD 394.5 million in 2024, growing at a CAGR of 8.3% during the forecast period from 2025 to 2034.

Caviar, the salted roe of sturgeon, is regarded as a luxury food due to its rich flavor and labor-intensive harvesting process. Sourced from sturgeon species such as Beluga, Kaluga, Osetra, Sevruga, and American sturgeon, caviar is prized for its smooth, buttery texture and complex taste, often described as nutty or sea-like. Historically produced in regions around the Caspian Sea, particularly Russia, Iran, and increasingly China, caviar remains a coveted delicacy in fine dining.

There are different types of caviar, the most demanded types of caviar include Beluga, Osetra, and Sevruga. Beluga is prized for its rich flavor and large eggs, while Osetra offers a slightly salty taste, and Sevruga is known for its smaller, buttery eggs. American caviar, from sturgeon species in the U.S., has also regained popularity.

In the culinary world, caviar is primarily used as a garnish, spread on bread or crackers, or paired with other luxury foods such as champagne. Its distinctive flavor enhances gourmet recipes, offering an elevated dining experience. Beyond culinary uses, caviar is also recognized for its nutritional benefits, rich in protein, amino acids, iron, and vitamin B12, promoting immune health and skin wellness. Consequently, caviar is increasingly utilized in the cosmetic and nutraceutical industries for its potential health and beauty applications.

Key Takeaways

The global caviar market was valued at USD 394.5 million in 2024and it is projected to grow at a CAGR of 8.3% and is estimated to reach USD 876.7 million by 2034.

in 2024and it is projected to grow at a CAGR of and is estimated to reach by 2034. Among products, sevruga accounted for the largest market share of 39.4%.

accounted for the largest market share of Among forms, fresh caviar accounted for the majority of the market share at 42.2%.

accounted for the majority of the market share at By application, restaurants accounted for the largest market share of 62.3%.

accounted for the largest market share of By sales channel, on-trade accounted for the majority of the market share at 67.2%.

accounted for the majority of the market share at North America is estimated as the largest market for caviar with a share of 48.5% of the market share.

is estimated as the largest market for caviar with a share of of the market share. Caviar provides a unique gastronomic experience with its delicate texture and briny flavor, making it a prized ingredient in gourmet tasting menus and luxury events, appealing to connoisseurs of rare, refined flavors.

By Product

The caviar market is segmented based on product type into sevruga, ostera, salmon, sushi, and others. In 2024, the sevruga segment held a significant revenue share of 39.4% due to several key factors. Sevruga caviar is highly regarded for its premium quality, offering a delicate, refined flavor and smooth texture that appeals to high-end consumers and connoisseurs. Its association with luxury and exclusivity drives demand in upscale restaurants, hotels, and private events, making it a preferred choice for wealthy individuals seeking gourmet experiences.

Additionally, Sevruga is sourced from the Sevruga sturgeon, which is less abundant than other sturgeon species, leading to a limited supply that enhances its value. This scarcity, combined with strict conservation regulations, keeps its market demand high. The long-standing brand recognition and global appeal of Sevruga further contribute to its strong market position, making it a staple in fine dining and contributing to its substantial revenue share.

By Form

Based on form, the market is further divided into fresh, dried, preserved, and frozen. The predominance of the fresh, commanding a substantial 42.2% market share in 2024. This can be attributed to several factors. Fresh caviar is widely considered the highest quality form, prized for its delicate texture and more vibrant, natural flavor. It offers a superior taste experience compared to dried, preserved, or frozen alternatives, making it the preferred choice for gourmet chefs and discerning consumers. Fresh caviar is often seen as a luxury item, typically associated with exclusive dining experiences and high-end restaurants.

Additionally, its consumption is closely linked to the idea of freshness and authenticity, which elevates its appeal. The demand for fresh caviar is also driven by its versatility in culinary applications, allowing it to be served in various dishes without losing its natural qualities. As a result, the market for fresh caviar remains dominant, supported by its superior taste, cultural status, and strong preference among consumers seeking premium quality.

By Application

Based on application, the market is further divided into restaurants and households. The predominance of the restaurants, commanding a substantial 62.3% market share in 2024. This can be attributed to several factors. Restaurants, particularly high-end and fine dining establishments, are major consumers of premium caviar, as it is often seen as a symbol of luxury and sophistication in their menus. The demand for caviar in restaurants is driven by the need to provide an exceptional culinary experience to discerning customers, with caviar being a popular choice for gourmet dishes, special occasions, and upscale events.

Furthermore, restaurants benefit from the ability to source fresh, high-quality caviar in larger quantities and serve it in ways that showcase its delicacy, often as part of multi-course meals or as a signature dish. The restaurant industry also has the infrastructure to store, serve, and present caviar in a manner that enhances its appeal. In contrast, household consumption is more limited due to the high price of caviar, specialized storage requirements, and the relatively smaller scale of consumer demand at the individual level. These factors contribute to the larger share held by the restaurant sector in the caviar market.

By Sales Channel

Based on sales channel, the market is further divided into on-trade and off-trade. The predominance of the on-trade commanded a substantial 67.2% market share in 2024. This can be attributed to several key factors. On-trade refers to the sale of caviar through establishments such as restaurants, hotels, and bars, where it is typically served as part of a luxury dining experience. The demand for caviar in these venues is driven by its association with high-end, exclusive dining and events. On-trade sales offer consumers the opportunity to enjoy premium caviar in a setting that emphasizes quality, presentation, and service, which elevates the overall dining experience.

Additionally, high-end restaurants and luxury hotels can source caviar in larger quantities and often have established relationships with suppliers, ensuring fresh and top-quality products for their customers. The On-Trade sector also benefits from the trend of consumers seeking unique and indulgent dining experiences, particularly in fine dining and special occasions. In contrast, Off-Trade, which refers to retail sales for home consumption, sees lower volumes due to the premium pricing of caviar, specialized storage needs, and the relatively limited market for such luxury items in households. As a result, the On-Trade segment remains the dominant sales channel for caviar in 2024.

Key Market Segments

By Product

Sevruga

Ostera

Salmon

Sushi

Others

By Form

Fresh

Dried

Preserved and Frozen

By Application

Restaurants

Household

By Sales Channel

On-Trade

Off-Trade

Drivers

Growing Diversification in Caviar Foods.

The global caviar market is witnessing substantial growth driven by the growing diversification in caviar-based foods. As disposable incomes increase and consumers seek more unique, luxury dining experiences, producers from the food industry responding with innovative offerings. Infused caviar varieties like truffle, saffron, wasabi, and smoked caviar are broadening the product’s appeal, attracting a more diverse consumer base beyond the traditional elite. This trend is effectively transforming caviar from a once-exclusive luxury item into a widely enjoyed indulgence, broadening its market appeal across a diverse range of consumers and product offerings.

For instance, as stated by reports, Afterglo, a Michelin-starred restaurant in Taipei, introduced caviar chicken nuggets. They also combine premium ingredients such as Ossetra caviar and ruby tea chicken, adding a luxurious twist to street food and reshaping caviar’s appeal as a widely enjoyed indulgence.

Additionally, the growing presence of plant-based alternatives within the caviar market is helping to meet the demands of ethically conscious, health-focused, and environmentally aware consumers. This expansion into alternative product offerings contributes to the diversification of the caviar market, attracting new consumer segments and ensuring its relevance in an increasingly health- and sustainability-oriented market. By embracing innovation while maintaining its luxurious status, the caviar industry is successfully positioning itself for continued growth in both the premium and emerging markets.

For instance, according to reports Modern Plant Based Foods company offering a more affordable and sustainable alternative with its Vegan Caviar line. With flavors like salmon, wasabi, and beluga, these product fills a market gap for luxury plant-based options, catering to both vegan and eco-conscious consumers.

Restraints

High Cost of the Product May Hamper The Growth

Caviar, often regarded as a luxury delicacy, is priced at a premium due to several key factors. The high cost of caviar poses a significant barrier to the growth of the global caviar market, limiting its accessibility and broader consumer base. The rarity of sturgeon species, coupled with their lengthy maturation period—typically 7 to 10 years—creates a supply challenge for high-quality caviar.

Furthermore, female sturgeon produces eggs only once every few years, further restricting the availability of top-tier caviar. This scarcity, in combination with increasing regulations surrounding wild sturgeon fishing, particularly in regions such as the Caspian Sea, results in reduced wild caviar supply, and increased overall price-limited demands in the market.

Moreover, the cost of maintaining caviar farms, or aquaculture systems, adds another layer to production costs. The intricate and labor-intensive process of harvesting caviar, which involves techniques such as stunning the fish and carefully extracting and handling the delicate eggs, also contributes to its premium price.

In addition, caviar remains a luxury product, largely inaccessible to the majority of consumers. With premium varieties priced between $1,000 and $5,000 per kilogram, these high costs significantly limit the market growth, limiting caviar’s adoption to a small, affluent audience and restraining its potential to expand into broader consumer segments.

Opportunity

Expansion into the Nutraceutical And Cosmetic Industry

The expansion of caviar into the nutraceutical and cosmetics industries is significantly reshaping the global market, driven by its exceptional nutrient profile and scientifically backed health and skin benefits. In the nutraceutical sector, caviar’s rich omega-3 fatty acids, vitamins A, D, B12, and essential minerals like zinc and selenium, position it as a premium ingredient for high-performance dietary supplements.

As the demand for natural, nutrient-rich products continues to rise, consumers increasingly prefer caviar-based supplements to support heart health, cognitive function, and immune systems, and to combat inflammation. This growing preference for holistic wellness trends can propel caviar as a key player in nutraceutical products.

With its multi-functional benefits and luxurious appeal, caviar will maintain strong growth within the rapidly expanding global health and wellness market. Furthermore, another emerging opportunity in the caviar-based nutraceutical and cosmetic industries is personalized skincare and health products. Influenced by advanced technologies and consumer demands, companies are offering customized solutions that address specific skin concerns or health goals.

These advancements in customized products enhance the effectiveness of caviar, providing consumers with optimal skin solutions. As demand for personalized beauty and wellness solutions continues to rise, caviar is positioned to become an even more popular ingredient in premium skincare and nutraceutical products, solidifying its position in the luxury health and beauty sectors.

For instance, Caviarlieri a Swiss-based company announced their caviar-based food supplement, which utilizes Swiss Cellular Therapy technology to deliver potent bioactive nutrients at the cellular level, promoting energy, vitality, and anti-aging benefits.

Trends

Rise of Vegan And Plants Based Caviar

The rise of vegan and plant-based caviar alternatives is a growing trend within the global caviar market, driven by increasing consumer demand for sustainable, ethical, and health-conscious choices. Traditional caviar production, which relies on fish roe and raises concerns about overfishing and marine ecosystem damage, is being challenged by plant-based options made from seaweed, kelp, and other natural ingredients.

These alternatives mimic the taste, texture, and appearance of traditional caviar while offering numerous benefits, such as being cholesterol-free, gluten-free, and lower in sodium. Furthermore, Vegan caviar options are not only more eco-friendly but also rich in essential nutrients such as omega-3s, vitamins, and minerals, making them a healthier choice for consumers.

With the growing awareness around sustainable food practices, plant-based caviar is gaining popularity among vegans, vegetarians, and environmentally conscious consumers, leading to increased demand for these alternatives in both the food industry and luxury markets. Additionally, the trend toward sustainability continues to evolve, innovations in plant-based caviar ingredients, such as fruit-based and couscous alternatives, provide new ways to enjoy this delicacy while supporting responsible production methods. The shift towards vegan and plant-based caviar is revolutionizing the global caviar market, making it more inclusive, ethical, and environmentally friendly.

Geopolitical Impact Analysis

Geopolitical Factors, Such As Sanctions, Trade Barriers, Conflicts, and Environmental Policies, Impact The Caviar Market By Disrupting Supply and Affecting Prices.

The caviar market is significantly influenced by various geopolitical factors, including sanctions, trade barriers, and regional conflicts. Russia and Iran, two of the world’s largest producers of caviar face barriers from international trade sanctions, disrupting their caviar exports and leading to supply chain disruptions and rising prices in key markets such as the EU and North America. Further changes in global trade agreements or tariffs, including those imposed by the European Union, can also affect market access and pricing. In addition, free trade agreements have the potential to lower costs and increase market access, which could shift the global dynamics of the caviar trade.

Additionally, environmental policies, such as the CITES convention, also play an important role in shaping the market, as they impose restrictions on the trade of wild sturgeon to protect endangered species. These regulations limit the availability of wild-caught caviar and drive the demand for farmed alternatives. Further, sustainability practices and eco-friendly fishing methods, especially in regions like the Caspian Sea, can impact the production and pricing of traditional caviar.

Geopolitical decisions related to sustainable fishing practices are key to maintaining the long-term viability of both the caviar industry and marine ecosystems. Furthermore, Regional instability and conflicts, particularly in the Caspian Sea region, where many sturgeon populations are located, can disrupt production and global supply chains. Political unrest in countries like Iran can lead to interruptions in caviar exports, further affecting market availability and causing price fluctuations. These geopolitical tensions create volatility within the caviar market, as the instability in these key regions restricts the supply of this luxury product.

Regional Analysis

North America Held the Largest Share of the Global Caviar Market

In 2024, North America dominated the global caviar market, accounting for 48.5% of the total market share, driven by rising consumer demand for luxury food products, especially in advancements in dining and gourmet establishments. The United States and Canada are the major markets, with the availability of wide-ranging high-end restaurants and specialty retailers. Caviar has become a symbol of luxury and exclusivity in the American market, attracting diverse consumers who seeking unique culinary experiences and sophisticated indulgence.

Additionally, as sustainability awareness grows, there’s an increasing demand for eco-friendly, farmed, and plant-based vegan caviar options in North America. This shift reflects a rise in ethical consumption, driven by health-conscious and environmentally mindful consumers. Innovations in sustainable aquaculture and seaweed-based caviar are addressing these preferences. The growing popularity of veganism and mindful eating further fuels the demand for cruelty-free, environmentally responsible caviar alternatives.

Furthermore, In North America, the availability of caviar has expanded through both traditional retail channels and online platforms, making it more accessible to a broader audience. The market is also benefiting from the increasing popularity of health-focused diets, with caviar being recognized for its nutritional benefits, including omega-3 fatty acids and high-quality protein. This shift is driving innovation within the market, with vegan and eco-friendly caviar alternatives gaining traction.

Key Regions and Countries

North America US Canada

Europe Germany France The UK Spain Italy Rest of Europe

Asia Pacific China Japan South Korea India Australia Rest of APAC

Latin America Brazil Mexico Rest of Latin America

Middle East & Africa GCC South Africa Rest of MEA

Key Players Analysis

Key players in the caviar market focus on offering premium, sustainable products to cater to high-end consumers.

Key players in the caviar market, like Caviar Direct and Kaluga Queen, focus on offering premium products, emphasizing quality and luxury appeal. They adopt sustainable farming practices to ensure a steady, environmentally responsible supply. These companies target high-end consumers through both on-trade (restaurants) and off-trade (online retail) channels.

Strategic partnerships with chefs and luxury brands enhance their visibility and reputation. Innovation in packaging and product diversification helps attract new customers. Their focus on freshness and exclusivity ensures strong brand loyalty and market growth.

Top Key Players in the Market

Black River Caviar

Agroittica Lombarda

California Caviar Company

Caviar Blanc

Caviar Creator, Inc.

JSC Russian caviar house

Kaluga Queen

Karat Caviar

Labeyrie Fine Food

L’Osage Caviar Company., Inc.

Sasanian Caviar Inc.

Sepehr Dad Caviar GmbH

Sterling Caviar

The Caviar Co.

Others

Recent Developments

In June 2023- Caviar & Caviar acquired Northern Divine Aquafarms in British Columbia, expanding its production of organic white sturgeon and coho salmon. This acquisition boosts its caviar production capacity and strengthens its market position, leveraging sustainable practices and organic certification amid increasing restrictions on open-net sea farms.

Caviar & Caviar acquired Northern Divine Aquafarms in British Columbia, expanding its production of organic white sturgeon and coho salmon. This acquisition boosts its caviar production capacity and strengthens its market position, leveraging sustainable practices and organic certification amid increasing restrictions on open-net sea farms. In October 2024- Groupe Berkem and Arctic Bioscience partnered to launch B-Romega™, a groundbreaking Omega-3 supplement in North America. Derived from sustainably sourced herring caviar oil, it offers superior absorption of phospholipid Omega-3 and specialized pro-resolving mediators, supporting heart, brain, eye, and skin health.

Groupe Berkem and Arctic Bioscience partnered to launch B-Romega™, a groundbreaking Omega-3 supplement in North America. Derived from sustainably sourced herring caviar oil, it offers superior absorption of phospholipid Omega-3 and specialized pro-resolving mediators, supporting heart, brain, eye, and skin health. In December 2024- Tsar Nicoulai Caviar acquired Sterling Caviar, creating the largest U.S. caviar producer. This follows Sterling’s financial struggles, including entering receivership in 2024. Tsar Nicoulai plans to revitalize the company, focusing on sustainability and global competition in the caviar market .

Tsar Nicoulai Caviar acquired Sterling Caviar, creating the largest U.S. caviar producer. This follows Sterling’s financial struggles, including entering receivership in 2024. Tsar Nicoulai plans to revitalize the company, focusing on sustainability and global competition in the caviar market In October 2024-Cointreau launched a limited-edition Cosmos + Caviar kit, in collaboration with caviar expert Danielle Zaslavsky, for the ultimate holiday pairing. The kit includes everything to make the perfect Cosmopolitan, plus premium caviar and accompaniments from Marky’s Caviar.

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Fish are a lean, healthy source of protein—and the oily kinds, such as salmon, tuna, sardines and mackerel, deliver those heart- and brain-healthy omega-3 fats. The Dietary Guidelines for Americans recommends adults eat 8 ounces of seafood per week (based on a 2,000-calorie diet).

There’s also concern about the environment—and choosing seafood that’s sustainable. So, if you often stand at the fish counter a little perplexed and wondering what’s good for yourself and the planet, we can help. We’ve done research to find the best fish to eat when it comes to sustainability, mercury content and nutritional benefits.

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5 of the Healthiest Fish to Eat

1. Pacific Chub Mackerel

The gear used to catch types of mackerel is efficient and not likely to cause major habitat destruction, a reason this guy is an ocean-friendly choice, according to the National Oceanic and Atmospheric Administration (NOAA). This strong-flavored fish is high in heart-healthy omega-3s, a good source of protein—delivering about 16 grams in 3 ounces—and pairs well with bold seasonings. The Food and Drug Administration recommends avoiding King mackerel, due to mercury; Pacific chub mackerel is a best choice.

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2. Salmon, Wild-Caught (including canned)

Most farmed-raised and wild-caught salmon is relatively low in mercury and other contaminants, according to Washington State Department of Health. Wild-caught Alaska salmon produces fewer greenhouse gas emissions than farmed Norwegian salmon, making it better for the environment, according to a 2023 study published in Science of the Total Environment.

To give you an idea of how well-managed Alaska’s salmon fisheries are, consider this: Biologists are posted at river mouths to count how many wild fish return to spawn. If the numbers begin to dwindle, the fishery is closed before it reaches its limits, as was done recently with some Chinook fisheries. This close monitoring, along with strict quotas and careful management of water quality, means Alaska’s wild-caught salmon are more sustainable than just about any other salmon fishery.

From a nutrition standpoint, farmed-raised and wild-caught salmon have just about the same heart-healthy omega-3 fats. Buying salmon in a can is a more affordable way to get this healthy seafood in your diet. Canned salmon is not just a great source of omega-3 fats, it is one of the best sources of nondairy calcium. A 3-ounce serving has 241 milligrams (most adults need between 1,000 to 1,200 mg per day, according to the National Institutes of Health). Canned wild salmon is typically sockeye or pink from Alaska, but you’ll want to check the label to make sure.

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3. Sardines, Wild-Caught (including canned)

The tiny, inexpensive sardine is making it onto many lists of superfoods, and for good reason. It packs nearly 300 mg of omega-3 fats per 3 ounces and is one of the very few foods that’s naturally high in vitamin D. It’s also one of the few foods naturally high in calcium, packing 25% of your daily needs per serving. Other fish, like herring, pilchards and sprat, are in the same family as sardines.

Quick to reproduce, Pacific sardines have rebounded from both overfishing and a natural collapse in the 1940s. Get a taste for sardines in our delicious Lemon-Garlic Sardine Fettuccine that even sardine skeptics might enjoy.

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4. Rainbow Trout (and some types of Lake)

Rainbow trout (also referred to as steelhead trout), is one of the best fish to eat when it’s farmed in the U.S. or in indoor recirculating tanks, according to Monterey Bay Aquarium Seafood Watch. Trout ranks just under canned pink salmon when it comes to omega-3 fats and supplies potassium, selenium and vitamin B6 while offering more than a day’s worth of vitamin B12.

Lake trout is a great alternative when it’s sourced from the right places. Seafood Watch advises buying lake trout caught in the Great Lakes, specifically Lake Superior’s Michigan and Minnesota waters, while avoiding trout that was caught from Wisconsin’s Lake Superior waters.

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5. Herring

Herring is a Nordic Diet staple—it has a higher omega-3 content than sardines, trout and mackerel at more than 1,400 mg per 3 ounces. It’s also an excellent source of vitamin D and selenium. You’ll typically find herring that has been canned, cured or smoked on restaurant menus, but it can also be eaten fresh.

Monterey Bay Aquarium Seafood Watch recommends buying U.S. Atlantic herring caught with purse seines or California herring caught with set gill nets. Befriend your local fishmonger, they will help you figure out the sourcing methods for your desired fish. Try our Scandinavian Pickled Herring Bites as an appetizer at your next get-together.

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5 Fish to Limit

A number of environmental organizations have advocated taking several fish off the menu. The large fish listed below are just five examples EatingWell chose to highlight: popular fish that are both depleted and, in many cases, carry higher levels of mercury and polychlorinated biphenyls (PCBs). Mercury and PCBs are referred to as “legacy pollutants” and have been found to cause serious health issues in humans. The Food and Drug Administration (FDA) also provides advice on which fish to avoid due to mercury levels.

1. North Atlantic Swordfish

NOAA indicates that swordfish is a sustainable choice when it comes to seafood. However, swordfish is on the FDA’s list of fish to avoid for being high in mercury, which is dangerous for those who might become pregnant, those who are pregnant or breastfeeding, and it is not recommended for young children.

2. Orange Roughy

This fish lives a long life but is slow to reproduce, making it vulnerable to overfishing. The orange roughy is on the FDA’s list of fish to avoid due to high levels of mercury.

3. Salmon, Farmed in Pens (Atlantic)

Most farmed salmon are raised in tightly packed, open-net pens often rife with parasites and diseases that threaten the wild salmon trying to swim to their ancestral spawning waters. Open-net-farmed salmon are often given antibiotics to combat diseases, and their food and waste pollute the ocean. Freshwater-farmed salmon have earned a “Best Choice” status from Monterey Bay Aquarium Seafood Watch and some open-net systems are rated as “Good Alternatives.” Consumer pressure may encourage more farms to continue to adopt better practices.

4. Mahi-Mahi (Costa Rica, Guatemala & Peru)

Imported, longline mahi-mahi, or dolphinfish, is rated as one of the least eco-friendly fish by the Monterey Bay Aquarium Seafood Watch. There is concern about bycatch, including sea turtles, seabirds and sharks, getting tangled in the fishing gear when mahi-mahi is fished. However, mahi-mahi caught in the U.S. and Ecuador with troll lines is ranked under “Good Alternative” by Seafood Watch and is the better choice if you’re hankering for this particular fish.

5. Halibut, Wild-Caught (Atlantic)

This fish grows and matures slowly (living as long as 50 years), so it is susceptible to overfishing. Consequently, because of the depletion of Atlantic halibut populations, the U.S. prohibits commercial harvest of this breed found in the North Atlantic Ocean, and Seafood Watch rates it “Avoid.” Pacific halibut is a good alternative, as it comes from well-managed fisheries with little habitat damage and low rates of other marine life being caught as bycatch.

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Costco can be an exciting place to shop, especially when you’re looking to impress your guests with something extra special — without the extra special price. Enter, caviar.

Caviar is cured roe (or fish eggs) from the ancient bony fish species sturgeon, traditionally from the Black and Caspian seas. Roe from any other fish technically isn’t caviar, but the term is used loosely these days. There are three commonly beloved types of caviar: beluga caviar, which is generally the most expensive, with a silky texture and intense flavor; osetra, known for its firm texture, long finish, and nutty flavor; and sevruga, which is a bit smaller, with a snappy texture and briny flavor. All are luxuriously delicious. Once the roe is harvested, it is cured with up to 5% salt. Caviar is called “malossol” (a Russian term meaning “little salt”) if it is cured to the optimal specifications for preservation, quality, texture, and flavor.

Costco offers two main brands of caviar: Plaza Osetra and Tsar Nicoulai (both malossol). Plaza Osetra is sustainably farmed Bulgarian sturgeon roe from Plaza De Caviar, based in Concord, California. Costco sells amber or black osetra caviar in a three-pack (two ounces each) for $33.33 per ounce, as well as golden osetra for $85 per ounce. Costco’s Tsar Nicoulai caviar, sourced from Siberian sturgeon (Baerii), starts at $41.66 per ounce, while its reserve white sturgeon from California begins at $45.45 per ounce. For comparison, osetra caviar often starts at $100 per ounce at other retailers. Costco for the win!

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Read more: The 20 Wildest, Weirdest And Most Delicious Recipes Of The Year

Best Ways To Eat Costco Caviar

caviar on blini – Tetra Images/Getty Images

There are plenty of fun ways to enjoy Costco’s caviar. To start, try the Tsar Nicoulai Caviar Tasting Flight, modeled after tastings offered at the Tsar Nicoulai Caviar Café in San Francisco. It comes with four one-ounce jars, so you can try white sturgeon, gold osetra, Baerii, and black osetra. Do a side-by-side tasting to really get to know your caviar and decide which is your favorite. This flight also comes with six ounces of smoked sturgeon, crème fraîche, and blinis. It’s a party in a box, and even comes with totes and mother-of-pearl spoons to add a fancy touch.

If you’re looking to create your own caviar party at home, here are a few ideas. For a romantic New Year’s Eve, create a caviar picnic to enjoy on your bed while watching the ball drop. Pair the tasting flight with your favorite bubbles, depending on your budget. Look for Spanish cava, Italian prosecco, or French crémant as more affordable options for sparkling wine. Or, if you want to splurge, go with Champagne! For a fun soirée or game night, invite a few besties over and serve caviar with homemade potato chips, french fries, crème fraîche, and chives. Cream cheese, sour cream, store-bought chips, and take-out fries work in a pinch. For an elevated brunch, serve caviar on eggs or bagels. The best way to enjoy caviar is to appreciate it, but not to take it too seriously.

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You know caviar as the salted fish roe that’s commonly found on sushi and canapes. When bitten into, those mini black or orange pearls give you a burst of saltiness, or some say umami.

Now embrace a new kind: Green caviar.

The difference? Unlike its caviar cousins which hail from fish, green caviar is a type of seaweed that happens to have many beads growing on its stem. It looks exactly like salted fish eggs, hence the name green caviar.

Also known as sea grapes, green caviar used to be found only in countries like Japan, the Philippines, Thailand and Vietnam. But not anymore. This novelty food has made its way to our shores, thanks to globalisation and some entrepreneurial spirits.

You can now order it online via , a local startup by Dirisa Tan. Four years ago, Dirisa had her first taste of green caviar when her dad brought it back from Vietnam. Loving it, Dirisa decided to make green caviar available in Singapore. Prices start from $3 for a 20g serving, and includes free shipping in Singapore.

She says: “Green caviar is not only versatile, but it’s also jam-packed with health benefits. It easily complements staple dishes like salads and soups, and is a healthy snack when eaten on its own or with a dipping sauce.”

Wait, what does green caviar taste like?

True to its origin, green caviar will remind you of seawater: salty and slightly fishy. It can be a bit much to bear if you’re eating more than just a handful. Dip it into something savoury like Thai chilli sauce or miso sauce for a more palatable snack. Else, use it as a topping for soup, salad or rice.

What are the health benefits of green caviar?

1. Strengthens bones and joints

Green caviar is rich in protein, calcium and polyunsaturated fatty acids found in omega3 group. These nutrients are known for their anti-inflammatory properties.

2. Protects eyes and heart

The unsaturated fatty acids in green caviar also help to boost eyesight and memory, as well as reduce cholesterol levels and the risk of cardiovascular diseases such as stroke and heart attack.

3. Lowers risk of hypertension and diabetes

Green caviar is rich in calcium, potassium and vitamin C, which can regulate blood pressure by reducing sodium and fluid build-up in the body. The high omega-3 fatty acid content helps to decrease insulin resistance, resulting in a lower blood sugar level.

4. Helps prevent thyroid goiters

A goiter is the abnormal enlargement of the thyroid gland, which may cause coughing or difficulty in swallowing or breathing. Green caviar is rich in iodine, with a 100g containing about 1.8mg of the mineral. One serving of green caviar daily provides sufficient iodine to help prevent goiter.

5. Promotes radiant skin and silky hair

Similar to other types of seaweed, green caviar contains healthy fats that can protect cell membranes from free radical damage, thereby improving skin elasticity. It’s also a source of collagen and antioxidants, two beauty weapons that fight the negative effects of ageing to give you an all-rounded glow. For more complexion-enhancing foods, read .

6. Fights cancerous cells

Seaweed contains Fucoidan, a natural compound with anti-cancer properties. Several studies have found Fucoidan to have significant anti-tumour as well as immune system-boosting effects. That’s why seaweed like kelp, kombu and wakame are on the superfoods list. That includes green caviar!

7. Keeps your weight in check

Green caviar contains a mere 4kcal per 100g, while offering tons of nutrition from its high iodine, zinc, omega-3, calcium, potassium and vitamin content. Now this is one award-winning snack!

was originally published on .