Caviar is produced in Kentucky but most Kentuckians don't consume it

Anita Durairaj

Caviar is a delicacy that is eaten as a garnish or spread. It consists of roe which refers to masses of fish eggs of certain species of fish such as sturgeon, salmon, steelhead, trout, and others.

The eggs are salt-cured and are historically associated with the stocks of fish in the Caspian Sea.

Caviar is also expensive and can cost anywhere from $65 to $150 or more for 30 grams of the food.

In 2006, there was a ban on sales of wild caviar sourced from the Caspian Sea. The ban led to the farming of sturgeon around the world for the exclusive production of caviar.

Traditionally, European caviar is known to be the best in the world. However, American caviar is also poised to make a dent in the industry. It is also three times less expensive than European caviar.

The largest caviar producer in the U.S. is found in California. There are other states in the market for the production of caviar including Kentucky.

Kentucky caviar is harvested from the shovelnose sturgeon and paddlefish that inhabit Kentucky's public waterways such as the Ohio River, Lake Barkley and Kentucky Lake. It is a burgeoning industry that has the potential to make it big.

However, Kentuckians themselves don't consume Kentucky caviar. Most of Kentucky's caviar is purchased by customers in New York, Miami, Los Angeles, and Seattle. Unfortunately, some people are still averse to eating caviar from Kentucky as it is traditionally not considered to be the best caviar.

Still, Kentucky is poised to become a major player in the U.S. caviar industry.

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Trained with a Ph.D. in Chemistry from the University of Cincinnati, I write unique and interesting articles focused on science, history, and current events.

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