Real Caviar - Creating "the culture of caviar"
WHAT IS CAVIAR?
It is the roe of the sturgeon fish, a species native to the rivers and lakes of eastern Europe and
central Asia.
There are more than 25 varieties of Sturgeon and it is 150 million years old.
Sturgeon is an anadromous species, that is, it lives in part in salt water and migrates to fresh water to reproduce.
The most valued varieties of caviar are those of the Beluga Estuirión, the Osetra and the Sevruga.
The best caviar is that of sturgeon that is grown in the Caspian Sea in Azerbaijan, Iran and Russia (countries of the former USSR).
HISTORY OF CAVIAR
The Persians
were the first to consume it
Believing that it boosted his strength, caviar was said to have been his secret weapon.
Miguel de Cervantes
he quotes it in his Masterpiece
"Don Quixote", and
n the LIV chapter: "p
they also used a black delicacy that they say
which is called caviar and is made from fish eggs ... "
In the Middle Ages, in Russia
, consumption
caviar was something typical of the highest classes,
those who consumed caviar as a substitute
of the meat in
the days
abstinence and fasting.
Caviar became an element of distinction
and good taste at the wealthy tables of the West after the Russian Revolution
of 1917. Due to the emigration of a large part of the Russian aristocracy to Paris of the happy
the 20s
of the 20th century.
Billionaire Charles Ritz,
son of César Ritz,
Consolidated consumption
from caviar in high society,
by including it among the dishes
made by the chef
of its prestigious hotels.
And the story continues,
in such a way that wild fishing was prohibited and currently only occurs in fish farms, which Royal Caviar visits regularly to select the best caviar that brings historical moments to all
our clients.
