Later in time, Tsar Nicolas II enjoyed eating caviar on a very regular basis. He is considered to be one of the greatest consumers of caviar of all times. He and his staff ate over eleven tons of the finest selected caviar from the Astrakan region and Azerbaijan annually. At that time the western world had lost all of its curiosity. An example is the Parisians who paid less than twenty centimes for one kilogram of caviar.
However, just before the start of the Great War they already had to pay the price of forty centimes for the same amount. Nevertheless, the same price applied for a simple baguette.
The country that outdid all the above was the United States of America (USA). In the USA it was most common in cafes to get a bowl of caviar on the side if one would order a beer.
Currently, (wild) caviar has reached a status of a high exclusivity. When eaten it is mostly done straight from the mouse of the hand, from the tin itself or from a cooler. It is often combined with toast or blini (a small pancake shaped toast made of buckwheat flour.)
A better distinctive taste can be reached when vodka is consumed before eating caviar. Basically, the vodka neutralizes the taste buds. After the neutralisation the experience can be enhanced just a little more when the caviar is combined with a dry white or sparkling wine.