The term caviar, first published in an English paper dated as back as 1591, originates from the Turkish khavyar. Way back to the times of 250 million years to the times of the prehistoric era, for most of the history of man, the sturgeon was a big part of the Middle East and Eastern European diet.
Once, caviar was exclusively reserved for royalty. Yet, oddly enough, caviar was regularly served in saloons during free lunches in America in the 19th century. Thirst and increased sales were motivated by the salty taste. In 1873 when he formed a company selling caviar to Europe at a high price as much as one dollar to as high as one pound in that time. Other businessmen were quick to follow his steps, and the United States became the world’s best and hugest when it came to caviar exporting by the end of the nineteenth century.
The Caviar Boom
Most of the caviar exported all over the European continent and was smuggled right back to the USA again during this caviar boom, branded as the more prized “Russian caviar.” Caviar from Russia’s rivers has always been considered premium. In 1900, the state of Pennsylvania started by issuing the report assessing that 90 percent of the Russian caviar sold in Europe came from the U.S. Sturgeon was almost overfished to the point of extinction due to the U.S. caviar boom of the early 1900s. The sudden shortage caused caviar’s price to leap wildly, with the added consequence being the majority of caviar branded as Russia was imported from Russia. The prices were so exorbitant in the 1960s that new sources of domestic caviar were found.
The Roaring Twenties
It was only in Paris that it happened in the early twenties that the most used symbol of wealth, power, luxury, and presents became caviar, particularly in the artistic and rich peoples’ circles. Caviar slowly began to show in the best of the dining places, shops, and the spots where the luxury laid in the capital, thanks to Petrosian know-how and the momentum provided by immigrants.
2000’s: The Rise Of Caviar Farming
Sturgeon farms slowly began to appear in the 1990s. Caviar’s rise was also because of their strategic collaborations with one of the best in those markets. What were the savoir-faire, Petrossian that had the best hands in making of the caviar as the luxury in the market that was as similar as possible to wild caviar in terms of the quality, consistency, and its flavors? Today, sturgeon farms have the best sales no matter where they are in the world be it the United States, China, Poland, Israel, you name the countries, and they have it by the scales, etc. Accurate salting, aging, and diligent egg selection are unique to each sturgeon species, and it is this understanding that makes Petrossian caviar what it is today.
Caviar Is One Of The Oldest Delicacies
Caviar was desired by kings and the nobility before raw oysters considered a delicacy. It was known to the ancient civilizations like the Greeks, the great empire of Romans, and Russian governments were to dig on caviar. There are various factors that change caviar grades, such as separation, color, and size.
Caviar Is Not As Expensive
OK, it’s certainly not inexpensive. But caviar prices have fallen in recent years as advances in aquaculture have made farmed sturgeons more available and affordable, especially domestically. Incidentally, in the early 19th century, when lake sturgeon was found to be abundant here, the U.S. was also responsible drop in prices for the caviar.