The Story of the Sturgeon
The story of caviar begins, above all, with that of the sturgeon...
The sturgeon belongs to the Acipenser family and is one of the oldest fish species on Earth. Its earliest traces date back to the Triassic period, more than 200 million years ago.
Ancient seafaring peoples, including the Phoenicians and the Egyptians, were already familiar with the benefits of preserving fish through salting and drying. Thanks to its excellent keeping qualities, sturgeon became a staple food for sailors on long voyages and an essential source of provisions during times of war.
According to Aristotle, sturgeon was prized in Antiquity not only for the delicacy of its flesh, but also for its swim bladder. This remarkable organ was used to produce a highly valued adhesive and to clarify wine. Even today, sturgeon glue is still regarded as one of the finest adhesives for porcelain restoration.
The Sturgeon: A Banquet Favourite Since Antiquity
As early as 450 BC, the Greek historian Herodotus recorded the presence of sturgeon in the Dnieper River. According to Athenian accounts, sturgeon was served at the grandest banquets of the time. Today, the roe of different sturgeon species gives rise to a remarkable variety of caviars, including the famed Beluga caviar, the most celebrated of them all.
Literary sources reveal that sturgeon was already known and highly prized during the height of the Roman Empire. The Roman author Pliny the Elder recounts how, during ceremonial occasions, “the sturgeon, adorned with flowers and garlands, was presented to the sound of music amid great rejoicing.” Even in Antiquity, its flesh commanded a high price. Cicero, the renowned Roman statesman, denounced the extravagant expenses associated with lavish banquets where sturgeon was served.
By the early Middle Ages, the sturgeon had come to be regarded as a “royal fish”, reserved for the sovereign’s table whenever one was successfully caught. An edict issued by King Edward II of England concerning sturgeon fishing attests to this long-standing tradition.
Long before it became prized for its roe and gave rise to the celebrated delicacy known as caviar, the sturgeon already enjoyed a remarkable reputation and a place of distinction among the finest foods of its time.
Did you know? Sturgeon was also highly valued in China, where it was reserved for the imperial court and offered as a princely gift to honoured visitors. This tradition ultimately paved the way for what we know today as Chinese caviar.