Third World Caviar: The Truth About Why Caviar Costs So Much

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In Vietnam, where an ambitious plan is underway to dominate the global caviar industry. From pristine mountain streams to state-of-the-art facilities, discover how this unlikely country is challenging luxury food giants with their premium sturgeon caviar. Watch as we go behind the scenes of the world's largest sturgeon facility, and put Vietnam's caviar to the ultimate test against the world's finest in a blind tasting.

[Andrew_Fraser]

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[kiwiryker]

You are my most favorite food presenter in my favorite destination, my first time to Vietnam. I got to try lots of different foods. I actually got a little bit sick of fish and started eating a lot of white rice.
My first trip was with my girlfriend, and she wasn’t adventurous for food as I was . All my friends have traveled to Vietnam under my recommendation and they loved it.. and I share your channel with them before they go.
I would love to return, however I have a disability now, can’t walk long distances, I am in hospital in Auckland currently day 54.
Do you and your wife. Do tours.?
Funny story the big market in Ho Chi Minh, I went there daily, and every time I was trying to squeeze between the aisles
The Vietnamese people would rub my belly and go happy Buddha ! 😂

[OctaviusHallstrom]

Once again, I'm impressed with your hands-on style of journalism. Friendly and willing to help while learning with the locals makes you a top-tier host.
I leave every episode more knowledgeable and entertained. And, regardless of the subject, in the end....you get to taste test it!! Perfection.
Keep up the good work, Andrew and crew!!

[emeliealegonero]

Amazing, im impressed with Vietnam progress and Inovation ❤kept it UP the good work .. hey from philppine, hungry and very smiley 😅 😮

[Darrenwalkingby]

Vietnam is winning. Congrats to Vietnam🇻🇳🥳

[huulegobetrotter]

Vietnam is one of the most ambitious country as they are the world’s 2nd exporter of coffee, who knew? Caviar…here they come.

[hop]

Since the weather in Dalat is temperate instead of cold like in Europe, the fish is ready for egg harvest faster (6 years instead of 12), making the eggs younger in comparison and thus fresher/healthier, that's why it tastes much creamier. The fresh water also helped with producing less unpleasant metabolites, ensuring the preferred flavour profile.

[AwesomeFish]

When you bend a fish's spine like that it doesn't struggle, it's a common fishing technique, it makes it easier to get the hook out, works better with some species than others. Trout just go limp and sit there if you hold them right.

[hoampls]

I didn’t even know that Vietnam exporting caviar.

[melfarus]

I knew he'd like the Vietnamese caviar the most, because it was most likely to be the freshest. Imported caviar could easily be up to a year old in the can.

[chrismcdougald]

Loving the content these past couple of months. 💥

[somerandomfella]

If they have a more prestige logo, emboss the tins, remove the words "Russian technology", and have a nice wax seal, they could sell for more.

[eidorandom]

your video from around 18:37 is having some problem: blurry visual and loss of audio.

[rickhughesprints]

They taste good. I had sturgeon soup in Russia. Yum!

[holhydro]

Love this video, Andrew. Should do a cavier episode with Sonny. Looking forward to it!

[areanem]

Bro I love these videos! I cant wait to visit Vietnam thanks to you!

[matthoskin]

Your killin' it Andrew. Happy New Year mate, from Sydney, Australia

[redplanet]

I've been in Vietnam twice in the last year but mostly along the coastal fringe - Saigon to Da Nang/Hoi An. The vegetation and atmosphere in the area of your video is totally different and absolutely beautiful. It reminds me of my home in the hinterland of the Sunshine Coast, SE Queensland. I'm planning to go again later this year and just have to head inland this time. Really enjoying your presentations.

[anchoimaimai]

23:54 did you clean the spoon before scooping each type of caviar to make sure no cross contamination of taste? 😉

25:23 also you should have a piece of toast or cracker in between to cleanse the palate… 😜

[blah]

Love you docu / editing style. One of the best on YouTube