The roe of sturgeon has been eaten for many years. The delicacy has found its origin in ancient Persia. She called it “خاويار” which means as much as “lump of energy.” Thus, even in the early centuries caviar was used for medicinal purposes.
On the contrary, the ancient Greek enjoyed their caviar as being it an aphrodisiac. Even Aristotle described how the caviar, brought on a platter, was served on a banquet with loud trumpet noise.
The largest consumer of caviar was undoubtedly tsar Nicolas II. Every year, he and his court consumed more than eleven tons of the best sturgeon eggs from Astrakhan and Azerbaijan. At that time, the Western world had lost all interest in this delicacy. In 1899, the Parisians paid less than twenty centimes for a kilo of caviar.
Just before the First World War, they had to count down forty centimes for the same quantity, but that was also the price of a simple ‘ baguette ‘. Only in the United States caviar was even cheaper. There you got a free bowl of caviar with your beer in the cafés.
Nonetheless, caviar has become a luxurious delicacy in today’s era. You can eat caviar from the tin, from the hand or from the cooler. if desired, you can also use toast or blinis (a thin pancake round made of buckwheat flour).
However, before the caviar is consumed, vodka is drunk. When the vodka has neutralized the taste buds, the caviar can be combined even better with a nice glass of dry white or slightly sparkling wine.