The roe of sturgeon has been eaten for many years. The delicacy has found its origin in ancient Persia. The inhabitants called it خاويار which means piece of energy. So, even in the early centuries caviar was used for medicinal purposes.

On the contrary, the ancient Greek enjoyed their caviar as being it an aphrodisiac. Even Aristotle described how the caviar, brought on a platter, was served on a banquet with loud trumpet noise.
Later in time, Tsar Nicolas II was eating caviar on a regular basis. He is considered to be one of the greatest consumers of caviar all times. He and his staff ate over eleven tons of the finest selected caviar from the Astrakan region and Azerbaijan annually. At that time the western world had lost all of its curiosity. An example is the Parisians who paid less than twenty centimes for one kilogram of caviar.

However, just before the start of the Great War they already had to pay the price of forty centimes for the same amount. Nevertheless, the same price applied for a simple baguette. Just one country overdid it which was the United States of America (USA). In the USA it was most common in cafes to get a bowl of caviar on the side if one would order a beer.

Currently, (wild) caviar has reached a status of a highly exclusive and almost unaffordable delicacy. When eaten it is mostly done straight from the mouse of the hand, from the tin itself or from a cooler. It is often combined with toast or blini (a small pancake shaped toast made of buckwheat flour.)

A better distinctive taste can be reached when vodka has been drunk before consumption. Basically, the vodka neutralizes the taste buds. After the neutralisation the experience can be enhanced just a little more when the caviar is combined with a dry white or sparkling wine.