O R I G I N
Cossacks, Turks, Persians… This delicacy has been attributed various origins and qualities since ancient times. The Cossacks, the first people to consume it, believed it boosted physical strength, and in ancient Rome, it was said to have healing properties.
Although its consumption has been documented since the time of Catherine the Great in the late 18th century,it wasn’t until 1917 that it spread throughout Europe during the Russian Revolution. Aristocrats fleeing the country arrived in Paris and Monte Carlo and served sturgeon roe at the dinners and parties held by high society. That is where caviar began its journey as a luxury product.
THE 2000s: THE HEYDAY OF FARM-RAISED CAVIAR
In light of the steady decline in sturgeon populations in the wild, the Washington Convention declared that all species of the family were endangered. As a result, fishing for sturgeon in the Caspian Sea has been completely banned since 2008.
Since the 1990s, fish farms have begun to develop. Petrossian has played a major role in their success, supporting them by sharing its expertise to produce farmed caviar with qualities and flavors as close as possible to those of wild caviar.
Today, fish farms are proliferating internationally: in the United States, France, Italy, China, Israel, Bulgaria, Poland, and elsewhere.
The location where the fish are farmed has little impact on the quality of the caviar; it is the species of sturgeon from which the caviar comes that determines its uniqueness. The precise salting, maturation, and meticulous selection of the grains are specific to each species of sturgeon, and it is from this unique expertise that Bolshoi caviar is born.
Since the 1990s, fish farms have begun to develop. Petrossian has played a major role in their success, supporting them by sharing its expertise to produce farmed caviar with qualities and flavors as close as possible to those of wild caviar.
Today, fish farms are proliferating internationally: in the United States, France, Italy, China, Israel, Bulgaria, Poland, and elsewhere.
The location where the fish are farmed has little impact on the quality of the caviar; it is the species of sturgeon from which the caviar comes that determines its uniqueness. The precise salting, maturation, and meticulous selection of the grains are specific to each species of sturgeon, and it is from this unique expertise that Bolshoi caviar is born.
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