The History of Caviar

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The first known record of caviar dates back to the Greek scholar Aristotle. In the 4th Century B.C., Aristotle described this delicacy as the eggs of the sturgeon, heralded into banquets amongst trumpets and flowers. However, Persians (Iranian) were the first to prepare and savour sturgeon roe. The word “caviar” derives from the Persian word "khav-yar" which means "cake of strength" or "cake of power”, because the people of Persia attributed many medicinal powers to caviar. The Persians collected the fish eggs on the Kura River, but the tradition of salting fish roe for consumption originated in China, where carp eggs were prepared in this manner.

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Caviar in Russia

It was Russia that introduced caviar into the upper-class world when it turned up at Russian courts where the Tsars would serve it at their lavish Imperial banquets. Interest in caviar started to grow steadily in other European countries. The British kings of the Middle Ages reserved all the sturgeon for their own consumption and knighted it the "Royal Fish", set aside solely for royalty. As time progressed, gourmet caviar spread to all countries across Europe, and was prized by nearly every culture. One jar of caviar equaled one hundred sheep in the second century B.C., making it exclusive to higher-class citizens. Only in the Roaring Twenties (1920s), in Paris, caviar became the ultimate symbol of luxury and celebration, especially in artistic circles.

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Caviar in America

In America, caviar was once used to joyfully flow in saloons and dining establishments, sold at a mere nickel. Caviar's saltiness produced thirst, which caused patrons to spend more money on beer. The American caviar industry took root with Henry Schacht, a German immigrant in America who first developed a caviar business in 1873 based on the catch of sturgeon in the Delaware River at Penngrove, New Jersey, where sturgeon was plentiful. Schacht created the first company to distribute caviar throughout the world, exporting American sturgeon caviar to Europe at a dollar a pound (450g). By the 19th century (1801 – 1900), the United States produced 90% of the world's caviar, which was then re-imported to the United States as "Russian Caviar". The state of Pennsylvania in 1900 estimated that about 90 percent of Russian caviar that was sold in Europe originated in the US.

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Caviar In Today's World

In the 1990s, sturgeon farms slowly started to emerge with the decline of sturgeon populations in their natural habitats. Since then the growth and production of caviar has evolved significantly over time, with advancements in aquaculture technology and increasing demand for sustainable and ethical practices. Many caviar producers now use sustainable farming practices and work to protect wild sturgeon populations, while also ensuring high-quality, delicious caviar for consumers around the world. Today, China has emerged as the leading producer, accounting for 60% of the world production in caviar.

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