Oyster and Caviar Sampler

History, tradition and origin

Caviar is the salted roe of sturgeon, long associated with the Caspian Sea and with the courts of Russia and Persia, where it was served at feasts. In the nineteenth century it became a symbol of luxury in Europe. It is traditionally eaten simply, with blini, sour cream or toast, from a spoon made of horn or mother-of-pearl because metal can taint the flavour.

Food economy and industry

Wild sturgeon were fished almost to extinction, and international trade in wild caviar has been tightly restricted since the 2000s. Nearly all caviar now comes from farms, with China, Italy and France among the largest producers. A sturgeon takes seven to fifteen years or more to mature, which is the main reason caviar remains so expensive.