for History

For a long time, sturgeon meat was more sought after than its roe. The word ‘caviar’ can be traced back to 850 AD, in the 9th century, and most likely comes from the Turkish khavyar, which means ‘fish eggs’. The Persians thought it was good for stamina and used it as a highly potent cure-all. However, caviar consumption really only took off in Europe and Russia as of the 16th century, with most activity centred on the Black and Caspian Seas.

In 1675, Tsar Alexis I placed caviar under an imperial monopoly; it ultimately made its way at the Russian Royal Court, where it became a much demanded delicacy of the early Tsars, synonymous with wealth and luxury. While transport difficulties during the early years of caviar production meant that only ‘pressed’ caviar was exported, the Industrial Revolution in the 19th century meant that fresh caviar could at last make it all the way to Europe. Industrially produced ice, railways, and modern preservation methods fuelled the slow but steady spread of caviar around the world. At this time, whole grain and Malossol caviar appear on the scene. Following the 1917 Russian Revolution, the French become fascinated with the country and its people. Caviar became fashionable to the point it was seen as the pinnacle of good taste. From then on, caviar would never again lose its reputation as one of the world’s most sought after delicacies.