History of Caviar
Persian Origins
The history of caviar has its roots in ancient Persia and Russia. The word “caviar” comes from the Persian khavyar, meaning “egg.”
The Persians were the first to collect and salt sturgeon roe, giving birth to what we know today as caviar.
Spread in Russia
As early as the 8th century, Slavic fishermen harvested large quantities of sturgeon from the Volga, making use of every part of the fish. By the 12th century, caviar in Russia was an accessible food, even used as a source of energy during wartime. Over time, it evolved from a common staple into a symbol of luxury, becoming a hallmark of Russian aristocratic tradition.
From the Russian Revolution to the Petrossian Brothers
In the 20th century, caviar conquered France, aided by Russian nobles who fled after the October Revolution of 1917. The Petrossian brothers, originally from Baku, were among the first to import it into France, striking agreements with the communist government. In the United States during the same period, caviar became an emblem of wealth and sophistication.
The Rise of Fish Farms
Overfishing and the construction of dams on the Danube and Volga caused a dramatic reduction (about 80%) in sturgeon populations. In 1998, sturgeon was declared a protected species and fishing was banned worldwide, paving the way for aquaculture. In Italy, where caviar was known as early as the Renaissance (notably in Ferrara), many trout farmers shifted to sturgeon farming, making the country for years the world leader in production — today second only to China.
Caviar Culture Today
China is currently the world’s leading producer, exporting caviar globally and supplying even France’s most prestigious restaurants. In France, Emile Prunier pioneered local caviar production between 1918 and 1920, and today domestic consumption remains predominant. Belgium, Spain, the UK, Hungary, and Bulgaria also contribute to Europe’s production.
Historical Evolution
Persian Origins: The Persians were the first to salt sturgeon roe, creating caviar.
Russia: In the 8th century, caviar was a common food, later becoming a luxury symbol.
International Trade: By the 12th century, the scarcity of Caspian sturgeon led to conflicts over caviar trade.
Expansion in the USA: After the Civil War, caviar was so common it was given away in saloons.
Golden Age: In the 20th century, it became an elite product with rising prices.
Sustainability: With the decline of wild sturgeon, sustainable aquaculture made caviar more accessible.
Innovation: Today the market offers a wide variety of hybrids and techniques that ensure quality and environmental responsibility.