To celebrate Caviar Day, we’re delving into all things caviar, including its history in France and a look at the differences between the way the French and the Russians eat it. We’ve even asked a French wine importer for a wine pairing recommendation. Let’s dive in!
What is Caviar?
Traditionally, caviar refers to the salt-cured roe (eggs) of sturgeon fish. The most prized varieties include Beluga, Osetra, and Sevruga, historically sourced from wild sturgeon in the Caspian and Black Seas. Today, much caviar comes from farm-raised sturgeon worldwide.
However, the term “caviar” is sometimes used more broadly:
- In France and the EU, products labelled simply as “caviar” must come from sturgeon or paddlefish
- In some countries, like the US, other fish roe can be called caviar if the fish species is specified (e.g., “salmon caviar”).
- Colloquially, people might refer to various types of fish roe as caviar.
Caviar’s rise to popularity in France
Caviar became popular in France during the late 19th century, coinciding with the Belle Époque era. As Russia began exporting caviar to Europe, it quickly became a symbol of luxury and refinement among the French elite. The Paris World Fair of 1867 is often credited with introducing caviar to a wider French audience.
Who eats it and when?
Caviar is generally reserved for special occasions and celebrations in France. It’s a staple at high-end restaurants and is particularly popular during the holiday season, especially for New Year’s Eve (Réveillon) celebrations. While historically associated with the upper class, it has become more accessible in recent years. However, it remains a luxury item enjoyed by food enthusiasts, the wealthy, and those celebrating special moments.
Differences in the way caviar is eaten in France and in Russia
In France, caviar is typically eaten in small amounts as a luxury appetiser or hors d’oeuvre. The French approach emphasises savouring the delicate flavour:
- Served chilled, often on ice.
- Eaten in small portions, usually with mother-of-pearl spoons (because metal spoons can impart a metallic flavour).
- Traditionally accompanied in France by blinis, or lightly buttered bread.
- It is sometimes paired with champagne or vodka.
- Accompaniments may include crème fraîche, finely chopped eggs, or minced onions, though purists prefer it plain.
In Russia, the approach is somewhat different:
- It is more commonplace in Russia and eaten in larger quantities.
- Often served on buttered bread or blinis.
- Frequently accompanied by vodka rather than champagne.
- Sometimes mixed with finely chopped onions and eaten on dark, hearty bread.
- In Russia, it’s not uncommon to eat it for breakfast, especially on special occasions.
- Russians might use it as a garnish for other dishes more often than the French.
8 facts about caviar
- France produces its own, primarily from farm-raised sturgeon in the Aquitaine region.
- While sturgeon caviar is most prized, French cuisine also incorporates other types of fish roe, sometimes referred to as caviar in casual contexts.
- Russian caviar, particularly from the Caspian Sea, has long been considered among the finest in the world and is highly prized in France.
- The colours range from light grey to black, with paler colours often commanding higher prices.
- France is one of the largest consumers of caviar in Europe.
- In 2017, French production reached 43 tons, accounting for 24% of worldwide production.
- The flavour is often described as a burst of the sea, with notes of nuttiness and butteriness.
- While sturgeon caviar is a protected delicacy, France also enjoys other types of fish roe, such as salmon roe (often called “red caviar”) and trout roe.
A French wine and caviar pairing suggestion
Philippe Mady from Dynamic Wines recommends pairing Champagne Margaine Le Brut NV for Caviar Day
He says: Indulge in the luxurious pairing of caviar with Champagne Brut to keep sugar level to a minimum and balance out the brine. The Champagne’s crisp, mineral complexity and fine bubbles elevate the delicate saltiness of the caviar, creating a harmonious blend of flavours and an unforgettable tasting experience. Associate two luxuries side by side with Champagne Margaine Le Brut.
Happy Caviar Day! Have you ever tried it? Are you a fan ?
For other food day articles, check out the following:
Chocolate Eclair Day : be quick because it’ll be gone in a flash
Rôtisserie Chicken Day: A celebration of Napoleon Bonaparte’s favourite dish and a wine pairing
Cheese Soufflé Day 2024: 10 facts and some French wine pairings
It’s Crêpe Suzette Day: discover the history of the dish and recommended French wine pairings
Which French mouldy cheese to eat for Moldy Cheese Day tomorrow
International Croissant Day 2022: Warning don’t read this while you’re hungry!
Let’s eat macarons today to celebrate Macaron Day!
Fondue Day is Sunday but what do nuns have to do with fondue?
