From the rainbow-hued pearl lobsters of Indonesia and the baby eels of Spain to the giant Copper River king salmon of Alaska and Nigeria’s cod stockfish, dried thousands of miles away in the cold winds of Norway, we uncovered the stories behind six of the world’s most expensive kinds of seafood.
Our first stop is on the northeast coast of the US, where fishers in Maine can find the greatest quantities of American lobster. From there, they can sell to popular restaurants in New York City that charge over $30 for a fresh 4-ounce lobster roll. So, what made this crustacean go from prison food to a well-known delicacy? And why are lobsters so expensive?