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Why these fish eggs are worth $35,000?

Female sturgeon can take 5 to 15 years or more to mature before they can produce roe, and it can take an additional two to three years to determine the s*x of the fish, which adds significant time and cost.

The harvesting and processing of caviar are done by hand by skilled workers who must carefully wash, salt, and grade the roe.

Caviar is a perishable product that must be kept at precise low temperatures (between 28 and 34 degrees Fahrenheit) during storage and transportation, which increases costs.

The rarity of sturgeon, which are often endangered, combined with a high demand from affluent consumers and fine-dining establishments, keeps prices high. International regulations also limit supply to protect the species.

The roe must be graded and aged, which adds to the cost. Only the highest-quality roe is processed into true caviar.

Caviar is a symbol of luxury and exclusivity, which contributes to its high price and perceived value in the market.