PEAKLIFE

By Muskan

In the realm of cuisines, seafood reigns supreme as a symbol of luxury. The exquisite blend of flavors, textures, and rarity of the seafood contributes to its high price. From the finest caviar to the rarest fist, we’ll discover the secret behind these premium seafood items!

1. Bluefin Tuna

Bluefin Tuna is known for its rich buttery melt in mouth flavor. People in Japan particularly consider this delicacy as a status symbol. Majorly used in Sushi & Sashimi, Tataki, often served with ponzu sauce and garnishes, the fish costs around up to $3,000 per pound. In 2019, the highest price paid for a single 278-kg (613-lb) bluefin tuna was over $3 million, which was auctioned at Tokyo’s Fish Market.

2. Baby Eels

Baby Eels have a reputation for their delicate, slightly sweet flavor and a soft, yet slightly firm texture. This mild taste allows them to absorb the flavors of the ingredients they are cooked with, making them versatile in various culinary applications. In Spain, they are called angulas, used in the preparation of a dish called ‘angulas a la bilbaína’ which involves sauteing the eels in olive oil with garlic and chili peppers. In Japan, baby eels are referred to as ‘shirayaki’ when they are lightly grilled without seasoning. They are often used in sushi, sashimi, or as a topping for rice dishes. Because of the high demand and difficulty in harvesting, the cost can go up to $2,000 per pound.

3. Diamond Caviar

Also known as Almas Caviar, is one of the most expensive and exclusive caviars in the world. Diamond caviar comes from the eggs of the albino beluga sturgeon (Huso huso) found in the Caspian Sea. Pertaining to the rarity of this fish, the production of caviar is extremely limited, resulting in the high price which can range up to $10,000/lb. Caviar is typically enjoyed in its purest form, served chilled and eaten by itself or with minimal accompaniments such as blinis, toast points, or crème fraîche.

4. Abalone

Abalone are marine mollusks belonging to the family of Haliotidae. It is indeed a famously prized delicacy renowned for its firm yet tender meat texture and delicate, slightly sweet flavor. Abalone has had cultural significance in Chinese, Japanese, and Korean cuisine cooked as Grilled, Stir or Pan Fried with savory sauces to bring out their natural flavors. The prices for this delicacy vary depending on the size, species, and market conditions. However, Japanese Ezo abalone (Haliotis discus hannai) can go up to $500 per kilogram, as it is weighed along with the shell, only about a quarter of it is meat.

5. Coffin Bay King Oysters

As the name suggests, these are found in Coffin Bay, South Australia. These oysters are allowed to grow for around 6-7 years, unlike others which are typically harvested around 18 months. King Oysters typically have a deep cup and a robust shell, which houses plump and succulent, firm yet tender meat rich, briny flavor with a hint of sweetness. Culinary preparation of Oysters is wide. They can also be grilled, baked, or used in seafood dishes where their size and flavor make them a standout ingredient. They are on the menus of high-end restaurants, costing around $383 per pound, making them one of the most expensive seafood items.