Josie's Kitchen

There are some foods that are really delicious but the minute you start to explore how expensive they are, you can find yourself experiencing a very tasty version of sticker shock. Beluga caviar is the rarest and most expensive type of fish egg product and can often sell for upwards of $150.00 an ounce. That means a pound of the stuff would cost as much as a cheap used car.

Of course, much as I love the (much cheaper) wonderfully salty caviar I’ve enjoyed on crackers and egg dishes over the years, I wouldn’t really need a pound of it. A little bit of this stuff goes a long way. Even so, it’s nice to look at a magnified picture so you can imagine that all the money is going to buy something a bit more substantial.

Of course, osetra caviar, which comes from an increasingly rare type of sturgeon, is simply the most expensive variety and there are an enormous number of more reasonably priced fish eggs. If you know what you’re doing, these tiny eggs can really lend themselves to some delicious dining, either as something you eat separately on a cracker or as a condiment or ingredient for more elaborate dishes.

I know caviar isn’t everyone’s favorite and all that salt is an issue for people with high blood pressure, but it’s actually not only tasty but very healthy, sodium aside. Fish eggs are, as you would expect, extremely high in fish oil. That means that caviar contains the super-healthy Omega 3 fats, which doctors and nutritionists tell us can be useful for a host of issues, including fighting depression and improving our cholesterol and overall heart health.

The bad news is, though, that if I was suddenly rich enough to afford as much beluga caviar as I would want, that would mean that I’d won a lottery. I’d probably die of a heart attack from the excitement before I opened up my first tiny $150.00 bottle. At least I wouldn’t be depressed!

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