The history of this delicious delicacy goes back more than a thousand years, because although sturgeons are known to the marine peoples of Antiquity, the concept of caviar appears reflected in writings from the 9th century. There is evidence that the Persians were the first to consume sturgeon roe, which is where the food in question comes from.

In Antiquity, the Persian people were convinced that caviar increased both their physical resistance and their strength, two essential qualities at a time when warfare was the order of the day, therefore it was an element for warriors . Until this civilization, only sturgeon meat was eaten, but not its roe. Later, the Romans consumed it because they attributed healing properties to it.

In Russia it has been consumed since the Middle Ages. It was then a food typical of the lower classes, who used it as a substitute for meat in fasting and withdrawal. Later, in the 16th century, Russia regained the Caspian Sea territories and the caviar was then presented to the tsars at the Russian imperial court. Its incomparable delicacy and its multiple benefits seduced the aristocracy. Little by little, caviar became a symbol of a sumptuous and exuberant Russia.

In France, the exploitation of sturgeon roe was developed by Jean-Baptiste Colbert, then Louis XIV's minister, who launched the production of caviar in the Gironde region, around the Garonne, where this fabulous fish abounded. However, the popularity of Russian caviar kept it in the shade.

In the 19th century, techniques for transporting and shipping fresh caviar were developed to the delight of European gourmets. At that time, the United States was the world's leading producer, with more than 600 tons a year. The caviar came from wild sturgeon that came up the Delaware, Columbia and Hudson rivers on the east coast of the United States. But by the turn of the 20th century, the American sturgeon had come close to extinction.

After the Bolvechique Revolution of 1917, the Russian aristocracy fled to Paris and made caviar fashionable, which was presented at the World's Fair in Paris in 1925.

It was therefore in that Paris of the roaring twenties when these mythical roe became the archetype of wealth and absolute luxury. Allegory of a brilliant and flourishing world, caviar found its place in the world's most exclusive circles and on the most beautiful tables thanks to the famous hotelier Charles Ritz who, seeing its potential, began to serve it in all his establishments on various continents.

At Spherika we offer you this delicacy. Our caviar impresses with its mild flavor and almost sweet aroma, as well as its fine, creamy consistency with a firm texture.


Its origin dates back to prehistory, as historians have proof of its existence more than 250 million years ago. The sturgeon lives in cold or temperate waters, mostly in the Caspian Sea and the Black Sea.

However, due to the extremely high demand for their roe and the poaching of sturgeons, they began to be bred in captivity and sustainably, through aquaculture. They are considered to be the fish with the greatest longevity, since they can reach 100 years.

Around 25 species of sturgeon are known, but not all of them are capable of producing the caviar that illuminates our most exquisite recipes.


One of the main reasons is directly related to the life span of this animal in question. Of its hundred years of life expectancy, it is necessary to focus on the period between the first 8 and 20 years, a time between which the moment in which the female sturgeon reaches the maturity necessary to produce the roe.

It is at this point in the process that the presence of humans becomes essential: the sturgeon caviar roe must be extracted by hand. It is a very delicate process as it is a very sensitive and fragile product, which must be protected from contamination.

Of course, all this process is reflected in the final price of the product, as well as the enormous investment in technology and maintenance of fish farms in which they are raised in a sustainable and respectful way with the species and the environment.

Advances in science have made farming more sustainable and cheaper than ever, although you can always opt for cheaper alternatives, such as salmon roe.

Caviar has a flavor that lingers on the palate and visually they are no less striking. The colors of the roe, whose size ranges between 2 and 3 millimeters, can range from bluish-black to silvery-grey, through dark browns and even gold.

In addition, the high nutritional value and how beneficial it is for the body end up putting the crown on sturgeon caviar. Strengthens the nervous system and helps the brain function, improving memory and concentration capacity.

It also contributes to sight, to the work of the cardiovascular system, reduces the chances of cholesterol appearing... and provides a wide variety of vitamins from A to E, as well as calcium, iron and essential proteins in a rich and balanced diet.

In short, a luxury food in all its aspects, to enjoy alone or in the company of your loved ones.