Caviar is the pre-fertilized egg of the Sturgeon fish from the Caspian Sea near Russia. The term has grown to include many different types of fish eggs, and even some vegetarian versions in the United States. The laws of the various nations determine the labeling of what can and cannot be called caviar. The best caviar still comes from the Caspian and Black Sea basins. The harvesting had to come under various international oversight groups due to the overfishing of the Sturgeon. At one point, the European version was banned for export and harvesting completely.
The popularity of the best caviar caused the fish to be nearly destroyed. The controlled harvesting has allowed the population to grow enough to allow for the harvesting of nearly 100 tons per year. The alternatives are often labeled by the fish that is used in harvesting. For instance, the Salmon caviar is procured from salmon. The vegetarian versions are not from fish at all. While the dish remains a delicacy throughout the world, outside the United States it has a common place at most tables during holiday celebrations and special family functions. Commercial production has had to get creative to provide enough of the dish for the world, but prevent losing the only method of production.
The best caviar still comes from the Caspian Sea, but more industrialized demands have caused the production to move from the sturgeon to other types of fish. The methods for harvesting have also changed. The original method was to club the fish, to stun them, extract the ovaries, and then smoke the rest of the fish. This method would, obviously kill the fish. The most common method is through surgical c-section type procedures. The fish are then stitched up and allowed to continue to produce. A more modern technique, which is slow to take hold, is called stripping. Using this method, the eggs are extracted without surgery and is considered the most humane approach.
It is obvious that the best caviar is, and will always be in high demand and moderate supply. However, through improvements in technology, humane methods, and general population acceptance of lesser quality types, the industry has been able to branch out beyond the sturgeon to other types of caviar to whet the palette.