Caviar has been around as one of the premier delicacies offered as hors d’oeuvres or spread on an appetizer for the delight of Emperors, Czars and now party goers the world over.
The first people known to have eaten Caviar were the Persians living in what is now Azerbaijian from the glory days of the Persian Empire. The name of the delicacy as they called it,”Chav Jar” translates into”Cake of Power”, no doubt a pun of sorts on the way it comes and those that have the ability to eat it. The delicacy was soon exported and as forces rose and fell in the world, so too did those who were able to manage and consume the nice dish.
The financial significance and power of a jar of caviar continued well through the Roman Empire’s reign. It is said that when caviar was served to the Emperor, it was introduced in among garlands of flowers and heralds trumpeted its arrival. Czars of Russia were among the only given the luxury of its consumption during the glory days of their power, particularly after Russia took control of the area in which the Persians first detected the treat.
As far back as the 2nd century, during the maximum power of Rome, a jar of Sturgeon Roe cost the exact same amount as 100 sheep. If you fast forward a couple thousand years to the turn of the 19th century, it was possible to locate caviar in every pub, pub, and restaurant in New York served alongside peanuts at half the price tag. Of course, like any natural resource, the outcomes of these ample supply are usual found from the rapid loss of population from the animal from which it is produced.
Overfishing of the sturgeon has led to the sharp uptake once more of the premium on Caviar with the price not quite approaching that of 100 sheep, but still costing a tidy sum in many countries. America produces nearly 75% of the world’s caviar at the moment, even though it is to be noted that the labeling restrictions in the United States aren’t nearly as strict as in areas like France, where only the Roe of Sturgeon can be labeled as Caviar. Of course, the kind of fish where the roe is harvested is always marked on the tag on US produced caviar.
The fish itself, the sturgeon is nearly extinct because of the overfishing and rampant demand for its roe. As such, the premium for true caviar from the sturgeon is significantly higher than that of Salmon or Lumpfish. Since the dawn of its discovery, the Sturgeon was a very special fish, hailed for the delicacy hidden within its Roe. World leaders for nearly 3000 years have partaken of this incredibly rare treat and shall continue to do so for many more.