Either you love it or you hate it, but be that as it may, a single spoonful of caviar eaten as a garnish or as a spread supplies an adult with his daily requirement of vitamin B12. Besides being high in cholesterol and salt, this worldwide delicacy is also extremely expensive and this is mainly due to the fact that the salt-cured fish eggs are produced by sturgeon. The best of the best comes from the waters of Caspian and Black seas, but over-fishing, smuggling and pollution have considerably reduced the sturgeon population there. But if Russian and Iranian caviar tins are above your budget and the cheaper Scandinavian versions made from mashed and smoked cod roe aren't to your taste, there's yet another option. Since 2015 Eindhoven has tossed its hat into the arena of commercial caviar production. The local product, which is marketed as Anna Royal Dutch Caviar, refers to the former Russian Grand Duchess Anna Pavlovna, who was also Queen of the Netherlands from 1840 - 1849. For only €10 you can purchase the cheapest 10g package, but the 100g gold-quality tin will set you back €200. Over 10,000 fish are carefully raised for their precious eggs in Eindhoven.