14 DAY TRIAL // There are plenty of people in this world who just love and adore their taste buds and who would do just about anything to keep them satisfied. No, really, some are ready and willing to pay insane amounts of money on what they assume is the absolute tastiest bite in the world.
One can only assume that it was with these guys and gals in mind that Austrian fish farmer Walter Gruell and his son Patrick created a brand new type of caviar that is now rightfully hailed as the single most expensive food in the world.
Just how expensive is this caviar?
The rare treat, shown in the photo accompanying this article - not to burst your bubble, but this is probably as close as you will ever get to it, so make sure you have a good look - sells for a jaw-dropping $300,000 a kilogram, or $40,000 per teaspoon.
For those of you who don't speak US currency, that's about €265,000 per kilogram, or €35,000 per teaspoon. Makes you want to be super careful when handling a jar, doesn't it? In fact, it kind of makes you not want to chew it, let alone digest it and, well, flush it.
How the rare caviar is made
51-year-old Walter Gruell and his son explain that their rare caviar is made from fish eggs obtained from albino beluga sturgeons. Because their eggs have a more pleasant texture and are considerably tastier, the fish farmers prefer using older sturgeons to make this super expensive treat.
The reason this type of caviar costs as much as it does is that, first off, beluga sturgeons are nearly extinct in the wild. This makes their eggs quite valuable. In turn, albino beluga sturgeons are even more difficult to come by, hence the fact that their eggs come with an impressive price tag.
Add to this the fact that this type of caviar is laced with 22-carat gold and it really should not come as a surprise that, at $300,000 per kilogram (€265,000 per kilogram) it is one of the most expensive foods in the world. Or that it is nicknamed White Gold.
Mind you, this treat isn't just fish embryos laced with gold and then more or less gently shoved in a jar. Thus, the eggs are dehydrated and ground into a powder before being mixed with gold and sold as one of the best and most exclusive caviar varieties that ever were.
So, is it worth the money?
Like many other dishes and snacks, it appears that White Gold caviar is what connoisseurs like to call an acquired taste. Simply put: you'll probably hate it the first time you give it a try, but you might grow to tolerate it after a few bites.
“The golden yellow white spreadable powder that we create can quickly be made into a paste, risotto, or put on toasted bread with butter,” Walter Gruell told the press in an interview, as cited by Oddity Central. “The taste is very strong and tastes distinctly like fresh fish,” he added.