The first known record of the famous caviar was made by the Greek philosopher Aristotle (in the fourth century BC), who described the delicacy as sturgeon eggs, where it was connected to banquets filled with trumpets and flowers.

The Persians were the first to use sturgeon eggs from the Caspian Sea to create salted caviar, which they believed had medical powers. The interest in caviar increased steadily across Europe, although it was still mainly reserved for the elite and royal families.

By the 1260s, Russian Tsars began to notice this delicious and seemingly entirely Russian delicacy (although the latter was not true). This was supported by the fact that the most Russian drink, Vodka, goes exceptionally well with the caviar. The product appealed to both the Czars and the elite and became a local delicacy, just like Champagne became a significant symbol for France. Soon enough the caviar was exported from Russia to the royal and noble houses across Europe.

During the Middle Ages, the majestic caviar become more established among the higher levels of European society, and in 1324, the sturgeon was declared as a “Royal fish” in a statute enacted during the reign of Edward II, meaning it could only be eaten by members of the royal family. The tradition continues to this day, whereby all wild sturgeons within the kingdom of Great Britain are personal properties of the monarch of the United Kingdom.