Food of the Gods
The Ancient Greeks served caviar at their lavish banquets.
The Persians used it as a medicine. The Russian Tsars and the Emperors of Manchuria coveted it as “food of the gods”.
The earliest mentions of sturgeon mining and salting of caviar date back to the reign of the Egyptian pharaohs and Phoenician kings
In Russia, black caviar has been known since the 13th century. Sometimes it was called the word "Kaviar", which came to us from the Turkish language. At that time, it was dried, smoked, and cooked with cereals and soups. Salting caviar for snacks began only in the 19th century.
Since the time of Ivan the Terrible, black caviar has become a must-have dish on the table of the Russian Tsars. By decree of Tsar Alexei Mikhailovich of 1672, each of the 50 palace fishermen was obliged to deliver 30 sturgeon to the yard. Total 1500 per year.
Once reserved only for royalty, caviar has long been considered as an ultimate delicacy
The 21st century brought big changes to the caviar market across the whole world. It used to be dominated by two major market players — Russia and Iran. Now, more than 20 countries are producing black caviar.
Currently, there are two types of farms that cultivate sturgeons, using two types of methods: open flow and closed recirculation.
Power of Nature
Caviar, in view of its very purpose by nature, as the basis of emerging life, contains countless vitamins and minerals. Proteins occupy 30% in the consistency of black caviar, which provide the body with essential amino acids.
Black caviar also contains the highly desired fatty omega-3 acids, as well as many essential trace elements - iron, sodium, potassium, phosphorus and magnesium. It contains vitamins of the following groups: A, D, E and F, folic acid and lecithin.
The most important element in the “right” caviar is its quality, which directly depends on the conditions in which sturgeons are raised. Good water, selected balanced feed, sensitive fish care, selection of the best raw caviar and strict product control at all stages of production - this is the only way to get the real Russian delicacy.
According to Russian tradition, black caviar is served on the table in large metal, porcelain or glass vases without ice, from where it is laid out with a special silver spatula spoon. In European tradition, caviar is served in bottom-plates with ice and pearl spoons.
The famous comedian Charlie Chaplin loved black caviar so much that he once agreed to receive a fee in the form of 4 kilograms
In Europe, caviar is served in a special caviar bowl ─ a large ice tank, where a small glass or crystal vase with caviar is placed. In Russia, a few minutes before serving, caviar is laid out in glass, porcelain or silver containers, but ice is not added to them.
This luxurious delicacy does not require the addition of other products, but it goes well with warm white bread toasts, lightly buttered. For caviar, crackers, biscuits or thin pancakes are also perfect. Additionally, it is often served in tartlets or volovan.