What is caviar and how it is produced

The history of caviar

What is caviar? Its origin

The history of this delicious delicacy dates back more than a thousand years, because although sturgeons are known by the marine peoples of antiquity, the concept of caviar appears in writings from the ninth century. It is known that the Persians were the first to consume sturgeon roe, which is where the food in question comes from.

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

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

In France, the exploitation of sturgeon roe was developed by Jean-Baptiste Colbert, then minister of Louis XIV, who started caviar production in the Gironde region around the Garonne, where this fabulous fish was abundant. However, the reputation of Russian caviar kept it in the shadows.

In the XIX century, techniques for transporting and shipping fresh caviar were developed to the delight of European gourmets. At the time, the United States was the world’s largest producer, with over 600 tonnes per 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 early 20th century, the American sturgeon had almost become extinct.

After the 1917 Bolvechique Revolution, the Russian aristocracy fled to Paris and made caviar fashionable, which was presented at the 1925 Paris Universal Exhibition.

It was therefore in the Paris of the Roe of the Roe that these mythical roe became the epitome of wealth and absolute luxury. An 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 several continents.

At Spherika we offer you this delicacy. Our caviar convinces with its mild flavour and almost sweet aroma, as well as its fine, creamy consistency and firm texture. Ideal for Our sturgeon caviar is produced in accordance with the strict guidelines of the Friends of the Sea organisation for sustainable farming in order to safeguard the survival of the sturgeon, and is available in a multitude of recipes such as the ones you can find on our website.

About sturgeon

Its origin dates back to prehistoric times, as historians have evidence of its existence more than 250 million years ago. Sturgeon inhabit cold or temperate waters, mostly in the Caspian Sea and the Black Sea.

However, due to the very high demand for their roe and the poaching of sturgeons, they began to be sustainably bred in captivity through aquaculture. They are considered to be the longest-living fish, reaching up to 100 years of age.

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

Why is the price of caviar so high?

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

It is at this point in the process that the presence of human beings becomes indispensable: 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, this whole process is reflected in the final price of the product, as well as the enormous investment in technology and maintenance of fish farms where they are farmed in a sustainable and respectful way with the species and the environment.

Advances in science have made salmon farming more sustainable and economical than ever, although cheaper alternatives, such as salmon roe, are always an option.

Caviar has a flavor that lingers on the palate and visually they are no less striking. The colours of the eggs, which range in size from 2 to 3 millimetres, can range from bluish black to silvery grey to dark brown and even gold.

In addition, the high nutritional value and the benefits for the body are the crowning glory of sturgeon caviar. Strengthens the nervous system and helps the brain function, improving memory and the ability to concentrate.

It also contributes to the eyesight, to the work of the cardiovascular system, reduces the chances of the appearance of cholesterol… and provides a great variety of vitamins from A to E, as well as calcium, iron and proteins essential 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.

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