Caviar has been around as one of the premier delicacies offered as hors d’oeuvres or distribute on an appetizer for the delight of Emperors, Czars and now party goers all over the world. From its roots in the Persian culinary arts, the Roe of most often a Sturgeon has a long and noble history.
The earliest people known to have eaten Caviar were the Persians living in what is now Azerbaijian in the glory days of the Persian Empire. The title of the delicacy as they called it,”Chav Jar” translates to”Cake of Power”, no doubt a pun of sorts on the manner in which it comes and the ones that have the ability to eat it. The delicacy was soon exported and as powers rose and fell in the world, so too did those that were able to afford and consume the nice dish.
It’s said that when caviar was served to the Emperor, it was brought in one of garlands of flowers and heralds trumpeted its birth. Czars of Russia were among the only given the luxury of its consumption during the glory days of the power, especially after Russia took control of the region where 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 exactly the same amount as 100 sheep. If you fast forward a few thousand years to the turn of the 19th century, it was possible to locate caviar in each 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 seen in the rapid loss of people in the animal where it is produced.
Overfishing of the sturgeon has led to the sharp uptake once more of the premium on Caviar with the cost not quite approaching that of 100 sheep, but still costing a tidy sum in most countries. America produces nearly 75 percent of the world’s caviar right now, even though it is to be noted that the labeling restrictions in america aren’t nearly as strict as in places like France, where just the Roe of Sturgeon can be tagged as Caviar. Of course, the sort of fish from which 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. Since the dawn of its discovery, the Sturgeon was a very special fish, hailed because of the delicacy concealed inside in its Roe. World leaders for nearly 3000 years have partaken of this incredibly rare treat and will continue to do so for many more.