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Caviar has been prized since ancient times. The practice of consuming fish roe dates back to Persian and Russian royalty, where it was considered a delicacy and a symbol of wealth and prestige.
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European royalty, especially in Russia, contributed significantly to caviar's status as a luxury food. It was often served at royal banquets, further enhancing its exclusivity and prestige.
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True caviar comes from sturgeon fish, primarily the Beluga, Ossetra, and Sevruga species. These fish are not only scarce but also take years to mature before they produce roe suitable for caviar.
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Caviar's unique flavour profile and delicate, popping texture are highly sought after. Its taste can vary depending on the type of sturgeon and its origin, with some varieties being prized for their buttery, nutty, or briny notes.
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Caviar became associated with celebrations and special occasions, further enhancing its status as a luxury item. Its appearance at events like weddings, New Year's celebrations, and important gatherings solidified its cultural significance as a symbol of opulence and luxury.
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As demand for caviar increased globally, especially in high-end restaurants and among affluent consumers, the already limited supply became even scarcer due to overfishing, habitat destruction, and regulations aimed at protecting sturgeon populations.
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Caviar is graded based on factors such as the size, colour, and firmness of the eggs. The most prized caviar often comes from mature fish, with larger, lighter-coloured, and uniformly shaped eggs commanding the highest prices.
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With growing concerns about the decline in sturgeon populations, sustainable caviar farming practices have gained traction. Some farms now focus on ethical and sustainable methods of harvesting caviar.
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These factors have all contributed to caviar's enduring status as a luxurious and highly sought-after delicacy.