Bulgaria's hidden gem: The 'king of caviars' from Kardzhali lake

Bulgaria has quietly become one of Europe's leading producers of beluga caviar, the rarest and most prized variety, with annual output surpassing 520 kilograms in 2023. The "king of caviars" comes from the beluga sturgeon, a majestic freshwater fish that can live over 100 years and grow to six meters long.

The key to Bulgaria's success lies in Kardzhali lake, a deep, mountain-fed reservoir in the Rhodope mountains that mimics the natural habitats of the Black Sea and Caspian Sea. Here, sturgeon thrive in unpolluted waters, producing eggs with the signature large, grey pearls and buttery, intense flavour that luxury markets demand.

Producing beluga caviar requires patience and investment. The fish mature slowly, often taking 20 years or more to yield high quality roe. Farms focus on sustainable practices to ensure long-term viability, especially as wild sturgeon populations face threats from overfishing and pollution.

In Paris, where Bulgaria's caviar reaches top restaurants and shops, a 30-gram tin can fetch $225, with full kilos ranging from $3,500 to $9,500. Chefs praise its rich texture and lingering taste, often calling it a delicacy that elevates any occasion.

While China leads global sturgeon production, Bulgaria's niche in beluga stems from its natural habitat and expertise with the species. The country now has several farms, but Kardzhali lake remains the main hub for this luxury.

With an indefinite ban on wild sturgeon fishing starting January 1, farmed caviar offers a sustainable alternative, preserving a tradition that dates back centuries.

As festive demand surges, Bulgaria's caviar farms continue to supply global tables, proving that tradition and innovation can thrive together.