Caviar, France’s ultimate gourmet treat

Tending to the fish at the esturgeon

For those pushing the boat out, caviar is the luxury food de rigueur. The Connexion speaks to a French sturgeon farmer

France is the third largest producer of caviar in the world, after China and Italy. The French are also the third biggest consumers, and have a long association with this particular gourmet food – unfertilised sturgeon eggs.

Caviar was first written about as a food in the 9th century, where it was eaten by Persians who fished in the Caspian Sea. It was then introduced into the Russian court where the Tsars served it at their sumptuous banquets.

Other European countries were gradually introduced to caviar, but it was during Les Années Folles of the 1920s that it became the symbol of luxury when it was introduced into France by Russians fleeing the Russian Revolution.

It became so popular that sturgeon began dying out and as wild sturgeon fishing started to be outlawed in many countries, the concept of commercial farming began to develop, from the 1990s onwards.

In the last ten years, there has been a huge rise in farmed caviar production across the globe. All activity involving international trade is highly regulated and must be accompanied ...

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