Forking out cash for a delicate dish of white truffle or
lobster thermidor might seem extreme for the average individual; however
one indulgent treat will put these pricey goods to shame.
A newly crafted white caviar "Strottarga Bianco" is being sold at a value of 100,000 euros ($113,630) per kilo, however, it is only available through special customer order.
A newly crafted white caviar "Strottarga Bianco" is being sold at a value of 100,000 euros ($113,630) per kilo, however, it is only available through special customer order.
Gruell
Gruell's "white gold" caviar
Made from the white fish roe of the rare albino sturgeon;
the manufacturers first dehydrate and finely grind the white roe.
However, this alone doesn't warrant the extravagant mark-up price: 22
carat gold leaf is sprinkled into to the caviar, which the business has
dubbed "gold strottarga" or "white gold" caviar.
"It's certainly not a product for everyone, but the market is crying out for new and absolutely exquisite products that chefs around the world can offer their guests" said, Walter Grüll, according to a regional news source in Austria. He added that the "golden-white shimmering powder" works best with pasta, risotto or on toast.
To create only one kilogram of the "white gold" product, five
kilograms of raw white caviar are needed as 80 percent is lost during dehydration.
The "white gold" caviar has been created by Salzburg fish farmer, Walter Grüll and his son Patrick, who own 'Grüll fish trade' business, in Salzburg, Austria. The family business is Austria's first sturgeon caviar producer, and the company is one of the almost 30 breeders of sturgeon, in the world. It takes eight to 10 years for a sturgeon to be "ready to harvest" according to its website.
"It's certainly not a product for everyone, but the market is crying out for new and absolutely exquisite products that chefs around the world can offer their guests" said, Walter Grüll, according to a regional news source in Austria. He added that the "golden-white shimmering powder" works best with pasta, risotto or on toast.
To create only one kilogram of the "white gold" product, five
kilograms of raw white caviar are needed as 80 percent is lost during dehydration.
The "white gold" caviar has been created by Salzburg fish farmer, Walter Grüll and his son Patrick, who own 'Grüll fish trade' business, in Salzburg, Austria. The family business is Austria's first sturgeon caviar producer, and the company is one of the almost 30 breeders of sturgeon, in the world. It takes eight to 10 years for a sturgeon to be "ready to harvest" according to its website.
Aline Maurice | Image Bank | Getty Images
The company's standard white caviar – without all that
gold mixed in -- is sold on Austrian shopping sites for 6,250 euros for
250g; which equates to $28,438 for a kilo.
Read MoreCaviar sales surge in Britain
The product is dished up in exclusive decadent restaurants around the globe, with its product being exported to the likes of Switzerland, Milan and Dubai.
The world's most expensive caviar on record is 'Almas' which comes from the Iranian Beluga fish and costs on average £20,000 ($30,800) per kilo, according to the Guinness World Records.
During the Christmas holidays, Britain's supermarkets saw an increase in spending when it came to luxury food products.
Caviar came out as a big winner in sales for supermarkets like Waitrose and Fortnum and Mason; whilst making an appearance on some of the most extravagant Christmas set-menus that London's restaurants had to offer, including three Michelin star "Alain Ducasse at the Dorchester."
Read MoreCaviar sales surge in Britain
The product is dished up in exclusive decadent restaurants around the globe, with its product being exported to the likes of Switzerland, Milan and Dubai.
The world's most expensive caviar on record is 'Almas' which comes from the Iranian Beluga fish and costs on average £20,000 ($30,800) per kilo, according to the Guinness World Records.
During the Christmas holidays, Britain's supermarkets saw an increase in spending when it came to luxury food products.
Caviar came out as a big winner in sales for supermarkets like Waitrose and Fortnum and Mason; whilst making an appearance on some of the most extravagant Christmas set-menus that London's restaurants had to offer, including three Michelin star "Alain Ducasse at the Dorchester."
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