Where did caviar originate from?

The word “ caviar is thought to have originated from Persian or Turkish. From the 11th century, Europeans called the salty roe “caviar” because it was like little pieces of silver. Not until the 1960s did the term come to be used exclusively for sturgeon roe.

Where did caviar come from?

The world's first recorded mention of sturgeon roe dates back to the 13th century BC. It was mentioned in ancient Egyptian writings about the harnessing of fish in the Nile. In the Middle Ages, the Russian Cossacks were the first to serve the eggs on bread as a luxury food.

Where did caviar originate?

Caviars are made from roe, the milt or sperm produced by the female fish whose eggs are inside the roe. The roe is gathered from the belly of the fish, usually during spawning season when the fish are most fertile. The roe is then cured in salt and occasionally sugar.

Where did caviar start?

It is believed that the first recorded use of fermented fish roe dates back to the ninth century BC. Caves in the Caucasus region of Georgia were used to ferment and cure fish roe. In the 7th century AD, the practice of putting fish eggs in boiling water to create caviar made its way to Byzantium. It is said that the Byzantines named caviar after the sound that the roe made when it was cracked open.

Where did caviar begin?

The first mention of caviar is linked to the ancient Caspian Sea region in what is now Iran. Caspian Sea sturgeon were bred here to make their roe salty and flavorful. Though most species of sturgeon are now endangered, sturgeon stocks are slowly recovering. But small local farms still supply caviar to restaurants and private customers.