Caviar has long been associated with luxury, elegance, and fine dining. Once reserved for royalty and aristocrats, this delicacy has a rich history and fascinating quirks, making it more than just a gourmet treat. From its surprising origins to the etiquette of eating it, caviar is full of intriguing stories that add to its mystique.
Did you know caviar was once so common that it was given away for free in American bars? Did you know that true connoisseurs never chew their caviar, letting the delicate pearls burst naturally on their tongues? These fun facts will give seasoned caviar lovers, and those just curious about this world-famous delicacy a fresh appreciation for the tiny, glistening eggs that have captivated food lovers for centuries.
Here are 10 fun facts about caviar that you should know:
- Real Caviar Shouldn’t Be Chewed – The best way to eat caviar is to let it rest on your tongue and pop naturally, releasing its delicate, briny flavor. Chewing it can ruin the texture and taste.
- Caviar is Best Served with a Mother-of-Pearl Spoon – Metal spoons can react with caviar and alter its flavor, so traditional etiquette calls for serving it with a mother-of-pearl, bone, or even plastic spoon.
- Beluga Caviar is the Rarest and Most Expensive – The most luxurious caviar comes from the Beluga sturgeon, which can take up to 20 years to mature. This rarity makes Beluga caviar one of the most expensive delicacies in the world, often selling for thousands of dollars per pound.
- Caviar Used to Be Common Bar Food – In the 19th century, caviar was so abundant in the U.S. that it was served in bars for free, much like peanuts today. The salty taste encouraged patrons to drink more beer.
- It Was Once More Popular Than Lobster – Before becoming a luxury item, caviar was a typical food for working-class Americans. At the same time, lobster was considered a poor man’s meal. How times have changed!
- Russia and Iran Were Once the Kings of Caviar – The Caspian Sea was historically the top source of the world’s caviar, with Russia and Iran dominating the market. Today, due to overfishing, caviar farms exist worldwide, including in China and the U.S.
- It is Packed with Nutrients – Caviar isn’t just a luxury treat—it is also rich in omega-3 fatty acids, vitamins B12 and D, and proteins that promote heart health, brain function, and even a youthful complexion.
- Caviar Expands in Champagne – When eaten with champagne, caviar can expand slightly due to the carbonation, intensifying its flavor. This classic pairing is a favorite among food connoisseurs.
- Catherine the Great Helped Popularize It – The Russian Empress Catherine the Great was one of the earliest known royals to popularize caviar as a delicacy in European courts, helping to establish its status as a luxury food.
- Caviar Was Once Used as Currency – In ancient Persia, caviar was considered so valuable that it was sometimes used as a form of payment or tribute to royalty. Persians also believed it had medicinal properties and could boost strength and stamina, making it a prized commodity beyond its luxurious taste.
Remember: True caviar comes from the roe of sturgeon fish, primarily Beluga, Osetra, and Sevruga. Other fish, like salmon and paddlefish, of course, also produce roe, but those are not considered true caviar.
Would you try caviar, or have you already enjoyed it? Did you know these facts about caviar? Let us know in the comments!
