How much does caviar cost, and why is it so expensive?
Real sturgeon caviar in the US mostly costs about $40 to $150 an ounce (roughly $1.40 to $5 a gram), depending on the sturgeon, the grade and the seller. Roe from other fish, such as lumpfish, capelin, trout and salmon, costs far less. Caviar is expensive because sturgeon take many years to mature, only females produce it, and fresh caviar has to be handled by hand and kept cold all the way to your plate.
What caviar costs, by type
We looked at the prices Google Shopping showed for caviar searches in San Jose on October 25, 2026, and worked out the price per gram where the tin size was listed. Prices move, so treat these as a snapshot, not a quote.
| Type | Typical price seen | Per gram |
|---|---|---|
| Lumpfish, capelin, whitefish roe ("caviar" in a jar) | About $6 to $16 a jar | A fraction of sturgeon |
| Salmon and trout roe | About $10 to $35 a jar or tin | Well under $1 in most cases |
| White sturgeon (American) | $48 to $90 an ounce | $1.70–$3.20 |
| Kaluga hybrid | $78 to $139 for 1–3.5 oz; up to $638 for 125 g | $1.40–$5.10 |
| Ossetra | $95 to $130 an ounce | $3.35–$4.60 |
| Our Imperial Ossetra | $45 for 30 g; $187.50 for 125 g | $1.50 in every size |
At the top of the market, rare grades and large tins run into the thousands of dollars. True wild beluga can't be legally imported into the US.
Why caviar is so expensive
Sturgeon take years to produce it
A farmed sturgeon needs several years, often seven to ten or more depending on the species, before she produces roe worth harvesting. For all that time the farm feeds her, keeps her water cold and clean, and monitors her health. On our farm, a female isn't harvested the first time she carries eggs.
Only females, and only part of the fish
Only female sturgeon produce caviar, and males are separated out on the farm. The roe is a minority of the female's weight, often around a tenth to a fifth. Everything else about raising her is paid for by that small yield.
It's made by hand, quickly
The roe is removed, screened, rinsed, salted and packed by hand, and speed matters for quality. At the farm that supplies us it takes seventeen steps in about fifteen minutes from fish to sealed tin.
Permits and the cold chain
Sturgeon are protected worldwide, so every shipment of sturgeon caviar needs an international CITES permit, and imports are inspected on arrival. Fresh caviar must then stay at 28–32°F from the farm to your fridge. Refrigerated storage, insulated packaging and fast delivery all cost money.
Wild sturgeon are endangered
Overfishing pushed most wild sturgeon to the brink, and wild caviar from the Caspian is effectively gone from the legal trade. Almost all caviar sold today is farmed, which is better for the fish but slow and costly to produce.
What changes the price of a tin
- The sturgeon. Species that grow larger and mature later, such as kaluga, usually cost more.
- Pearl size, color and firmness. Larger, even, firm pearls are graded higher. Labels like "Imperial", "Royal" or "Gold" are seller grades, not regulated standards.
- Fresh or pasteurized. Fresh malossol caviar costs more to handle than shelf-stable pasteurized caviar, and tastes better.
- Tin size. Many sellers charge more per gram for small tins. Always compare the price per gram.
- Delivery. Overnight shipping with cold packs, or a courier fee, is often added at checkout.
How to judge value
- Compare per gram. Divide the price by the grams. An ounce is about 28 grams.
- Check the species. The label should name the sturgeon, ideally in Latin. "Caviar" on its own in the US means sturgeon roe; other roes have to name the fish.
- Read the ingredients. Good caviar is roe and salt.
- Ask how it stays cold. Fresh caviar that sits in a warm truck for two days isn't a bargain at any price.
- Buy the size you'll eat. You'll want to finish an open tin within 48 hours. See how much caviar per person.
Our pricing
We sell one caviar, Imperial Ossetra, a farm-raised kaluga hybrid, at $1.50 a gram in every size: $45 for 30 grams up to $750 for 500 grams. There's no premium for the small tin. The courier fee is a live quote for your address with no markup. We deliver it the same day across the South Bay rather than shipping it. See what it tastes like and where it comes from.
Common questions
How much is an ounce of caviar?
Sturgeon caviar mostly runs about $40 to $150 an ounce in the US. An ounce of our Imperial Ossetra works out to about $42.50 (our 30 gram tin is $45).
Why is cheap caviar so cheap?
Most caviar under $20 isn't sturgeon caviar. It's roe from lumpfish, capelin or whitefish, often dyed black and heavily salted or pasteurized. It's fine as a garnish but tastes very different.
Is more expensive caviar always better?
No. Price reflects the species, the grade and the seller's costs as well as quality. Freshness and how cold it has been kept matter as much as the label. Compare the price per gram, and taste.
What's the most expensive caviar?
Rare grades such as very pale, large-pearled sturgeon caviar sell for thousands of dollars per tin. They're rare, not necessarily better tasting.
Choose your tin for same-day delivery across the South Bay.