What's the most expensive caviar

A.� Beluga, the most famous caviar, sells for �3,987 per kilo, and Caviar House in London was recently selling Sevruga at �1,527 per kilo.

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Q.� Where does it come from

A.� Caviar comes from the eggs of the increasingly rare sturgeon, fished in the Caspian Sea. It is prepared by removing the egg masses from freshly caught fish and then packing them through a fine mesh screen to separate the eggs. There are over 20 different types of sturgeon. Beluga is the most expensive caviar, because of its rarity and distinct fresh fish flavour. It is traditionally served with champagne and iced vodka. Osetra provides caviar of medium eggs. It is the second most expensive caviar in the world.

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Q.� Is there an alternative that won't break the bank

A.� There is a caviar substitute called Avruga on the market, which sounds like Sevruga, the most affordable caviar. It is derived from the roe of the common herring and comes from Spain. A Madrid-based company, Pescaviar, was founded specifically to find a viable alternative to sturgeon roe amid growing concerns about extinction. The company came up with a light pasteurisation process that causes the herring roe to swell and darken, and so look like Sevruga. Lemon juice and salt are added, along with a preservative, so the roe adopts a pungent, fishy taste and aroma. The roe is bought at Rotterdam fish market and comes from herrings sold to the rollmop market.

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Q.� Does anyone actually use it

A. It has a growing customer base, partly because it tastes good and is a fashionable alternative. Environmental groups have welcomed the idea as global herring stocks are much healthier than the sturgeon.

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Q.� How do you eat caviar and its alternative

A.� Both caviar and Avruga are usually served on rye toast or buckwheat blinis, little pancakes which hail from Russia, topped with a dollop of soured cream. Caviar can also be used in pasta sauce, drizzled in watercress soup, or mixed with a creme fraiche dip with chives and served with tortilla chips.

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Try this caviar pizza with a cold bottle of Sauvignon Blance.

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You will need:

8 inch-thick slices of French bread

butter at room temperature

freshly ground pepper

1/2 cup of creme fraiche

1 bunch of chopped chives

2 ounces golden caviar

2 ounces black caviar

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Toast� the bread until golden on one side. Spread with butter on the other and sprinkle with pepper. Spread the creme fraiche over the bread. Sprinkle chives in a diagonal line across each centre and spoon golden caviar on one side and black caviar on the other.

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By Katharine MacColl