Caviar is a luxurious treat that comes on top of many different dishes, but where caviar comes from remains a mystery to some. Caviar is often a sign of a fancy dish or even a fancy restaurant, but truth be told, there are actually some lower-grade caviars that aren’t as fancy as you may think.
So, where does caviar come from, and what else do you need to know about this delicious and delectable dish?
A Brief History of Caviar
Once upon a time, caviar was reserved strictly for people in high up places, like the King and those who served him. But in the nineteenth century, caviar was casually served for free… for some reason. So, what happened between then and now, and why did caviar become something that could just be handed out for free?
Caviar comes from sturgeon, which were abundant in rivers in the United States at that time. However, because it became so popular in the nineteenth century, sturgeon were soon overfished, leaving the population scarce and caviar rare again.
In the present day, 18 out of the 27 total species of sturgeon are endangered species because of overfishing and caviar harvesting.
Caviar Harvesting
Harvesting the eggs from a female sturgeon is a complex process, one that requires a lot of timing. The eggs are at their most flavorful three days before the fish is ready to spawn. If the eggs are harvested too close to the
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