History of Caviar

sfondo caviale

The history of caviar is fascinating and spans centuries, with its roots rooted in ancient Persia and Russia.

Here is a summary of its evolution over time:

Origins in Persia: Caviar, the salted sturgeon eggs, has ancient origins. In Persia, the word “khavyar,” which means “egg,” gave caviar its modern name. The Persians were among the first to collect and store sturgeon eggs, effectively creating the first caviar.

Development in Russia: As early as the 8th century, Slavic fishermen fished massive amounts of sturgeon from the Volga River, using every part of the fish. Russia became a focal point in caviar culture, with caviar going from common food to royal delight.

Trade and Industry: During the 12th century, caviar was an affordable product for the masses in Russia, but the situation changed rapidly with the depletion of sturgeon resources in the Caspian Sea. International competition for control of the caviar trade escalated tensions in the region.

Expansion in America: After the American Civil War, caviar became incredibly common in the United States, so much so that it was distributed for free. Henry Schact, a German entrepreneur, exploited the abundant natural resources of sturgeon in the USA, exporting caviar to Europe.

Golden Age of Caviar: During the 20th century, caviar acquired an image of luxury in the United States, becoming a product reserved for the wealthiest classes. Overfishing and the rise of other global powers sent prices skyrocketing.

Sustainability and Accessibility: As the 20th century progressed, new regulations and sustainable aquaculture methods made it possible to produce quality caviar in a more sustainable way. Today, caviar is more accessible thanks to a variety of producers and production methods.

Innovation and Diversity: The caviar market today is rich in variety, with producers experimenting with new hybrid creations and more sustainable harvesting methods that keep sturgeons alive.

The history of caviar is a fascinating journey through global culture, economy and politics, which has seen caviar transform from a common food into a symbol of luxury and sophistication

Comparison of our Caviar Types

AttributesSchrenkii ImperialRoyal OscietraRoyal BaeriiBeluga Spindle SpindleHuso DauricusRoyal Kaluga
Origin and HabitatChina, by Amur Sturgeon (Acipenser schrenckii)From Russian Sturgeon (Acipenser gueldenstaedtii)From Siberian Sturgeon (Acipenser Baerii)Caspian Sea, from Beluga Sturgeon (Spindle Spindle)Basin of the Amur River, from Sturgeon Huso DauricusAmur River Basin, from Kaluga Sturgeon (Huso dauricus)
Age of the FishAt least 12 years old9-11 years6-8 yearsUp to 20 years for maturityUnspecifiedUnspecified
ProductionAcquafarm in ChinaTraditionally RussiaRaised GloballyLimited for storageControlled breedingControlled breeding
Egg Sizes and Textures3.1-3.3mm, semi-compact to compact2.7-3.0mm, semi-compactLarge, compactThe largest ones, range from dark gray to lightLarge, dark in colourLarge, 3mm to 3.5mm, soda
Colour.Bright brown to golden yellowDark brown to beigeSmoked grey to pure blackDark to light greyGolden BrownVariable, from amber to black
Flavour.Hazelnut, fruity, creamyRich, hazelnut, butteryButtery, hazelnutButtery, delicateButtery, hazelnut, sweetButtery, hazelnut
SaltingMalossol (slightly salty)MalossolMalossolMalossolUnspecifiedUnspecified
Collection MethodsSustainable aquacultureTraditionalAquacultureLimited for storageControlled breedingControlled breeding
Sustainable AspectsYesYesYesConservation EffortsYesYes
Price and AccessibilityCostlyCostlyAccessibleVery expensiveCostlyVery expensive

Nutritional aspects

Caviar offers a range of significant nutritional benefits due to its rich content of omega-3 fatty acids and selenium. These nutrients have positive effects on both physical and mental health:

Omega-3: The omega-3 fatty acids found in caviar are known to promote collagen production, aid in wound healing, and reduce signs of skin aging. They also play a crucial role in improving brain function by reducing inflammation.

Selenium: This mineral not only strengthens the immune system and improves reproductive function, but also has anticancer properties, helping to prevent the development of cancer cells and protecting DNA from harmful substances.

Calorie Value: Caviar has a relatively low calorie content. For example, 100 grams of fresh caviar contains about 264 kcal, with 61% of calories coming from fat and 33% from protein.

Vitamins: Caviar is very rich in vitamin B12, which is important for the normal functioning of the body, and also contains vitamins D, A, B1, B2, B5, B6 and B9, which are involved in many metabolic processes.

Minerals: In addition to selenium, caviar is a good source of magnesium, iron, sodium, phosphorus and calcium, all essential for various physiological processes in the body.

Fats and Fatty Acids: Caviar contains a significant proportion of healthy fats, including saturated, polyunsaturated and monounsaturated fatty acids, which are essential for energy, neuronal development and digestion.

Protein and Amino Acids: Caviar is a significant source of protein, providing about 49% of the recommended daily value. The amino acids present, such as threonine, tryptophan, lysine, leucine and valine, are crucial in protein metabolism.

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