Caviar, especially from beluga and other wild-caught sturgeon
The beluga sturgeon, also known as the European or great sturgeon, is found primarily in the Caspian and Black Seas. The beluga sturgeon can live for over 100 years and does not reach maturity until at least 15 years of age. As a result of its long lifespan and slow maturation, this species has low resilience and is vulnerable to overfishing. The salted eggs of the beluga sturgeon, known as caviar, are considered a delicacy. The demand for highly valued beluga caviar has led to overfishing and poaching of the species. The construction of dams as well as pollution has further diminished the population.
There are many alternatives to beluga caviar, such as American Lake Sturgeon Caviar and American Hackleback/Shovelnose Sturgeon Caviar from the Mississippi River system, but these are also problematic for various reasons, in particular because they have very long lifespans and are slow to mature, which means that their population resilience is considered low.
Wild-caught sturgeon (and its caviar) is one of Food & Water Watch’s Dirty Dozen.
Recommended alternatives to wild sturgeon:
• Atlantic mackerel
• Barramundi, U.S. farmed
• Black cod, Pacific U.S. (also known as sablefish_
• Cod, Pacific (not trawl-caught)
• Halibut, Pacific
• Mahi-mahi, U.S. pole- or troll- caught
• Pompano
• Salmon, U.S. wild-caught Alaska
• Snapper, Mangrove or Gray
• Tuna, Atlantic skipjack
• Tuna, Pacific Albacore
• Wreckfish
