A Dramatic Decline
Over the past fifteen years, the balance between wild and farmed caviar production has been completely reversed. In 1998, global production still amounted to around 300 tonnes of wild caviar, compared with only 500 kilograms of farmed caviar.
Today, wild caviar production is virtually non-existent, while annual farmed caviar production has reached approximately 150 to 180 tonnes.
A Historical Look at Production Volumes
Between the eighteenth century—when caviar first began to be exported—and the 1980s, global caviar production fluctuated between 200 and 2,000 tonnes, with 80% to 95% originating from the Caspian Sea.
Two historic peaks marked this period. The first occurred around 1900, during the very first caviar boom. The second came in 1972, when global production exceeded 2,000 tonnes, reaching an unprecedented level.
Production vs. Exports: An Essential Distinction
It is important to distinguish between production and exports. In 1984, during the final major boom of wild caviar, global production reached approximately 2,300 tonnes, yet only 300 tonnes were exported.
Of the 2,000 tonnes produced in the Soviet Union, barely 100 tonnes left the country. By contrast, Iran exported more than 220 tonnes of the 300 tonnes it produced.
Aquaculture: The Revival of Caviar
Today, global caviar production remains approximately three times lower than it was during the peak years of wild caviar.
In addition to the 150 tonnes produced through aquaculture, an estimated 80 tonnes of illegal caviar still originate from poaching. Meanwhile, farmed caviar production continues to grow by around 10% each year.
This steady expansion is expected to continue, gradually bringing global production levels back to those once achieved during the era of wild caviar.
Quality Challenges to Keep in Mind
This growth requires significant investment and responsible farm management. Excessive industrialisation driven solely by profitability could compromise the quality of the product—as has already been seen in other sectors, such as smoked salmon.
The risk? The emergence of a “low-cost” version of caviar that could ultimately erode the delicacy, refinement and prestige of this exceptional delicacy.
Caviar remains an exceptionally rare product. In 2015, global annual production amounted to just 150 tonnes—around 15 times less than the annual production of gold and more than 200 times lower than global salmon roe production.
For caviar enthusiasts, a carefully curated selection can be found through Kaviari’s specialist online boutique.