For many centuries, just by hearing the word “caviar”, people knew that it was a luxurious and, above all, very expensive food. However, for several decades there has been a change in this perception, as caviar has become more and more accessible to the public due to sustainable aquaculture practices in several countries around the world. In fact, in the United States, every July 18 was named “National Caviar Day” to celebrate this delicacy.
--- Lee este artículo en español. --- Caviar, a gastronomic treasure revered in the most exclusive circles, has a history as rich as its flavor. Originally from Persia, where sturgeon roe was valued for its supposed medicinal powers, the etymology of the word caviar comes from the Greek ‘avyron’ (egg) or the Persian ‘havia’ which translates as fish roe.
The Persians collected the roe in the Kura River, which flows through Turkey, Georgia and Azerbaijan, until it reached the Caspian Sea, although some experts indicate that the tradition of salting it for consumption began in China with the roe of the carp fish. Over the centuries, caviar has been a delicacy associated with luxury and prestige. Even the Greek scholar Aristotle, in the 4th century B.
C., mentioned sturgeon roe in his writings as part of the opulent banquets offered at that time. However, it was in Russia that caviar reached its apogee.
The Russian tsars elevated the golden roe of the Sterlet sturgeon to a symbol of exuberance with the finest and most covet.