The 16th to 18th centuries saw the rise of Russia as the world’s leading caviar producer. During the reign of the tzars, caviar became synonymous with Russian opulence. By the 19th century, the export of caviar from the Caspian and Black Sea regions began to spread its fame across Europe and beyond.

Sturgeon roe was traditionally processed by hand, salted using the malossol method, meaning “little salt,” to preserve the eggs’ natural flavour and texture. This technique remains a hallmark of high quality caviar today.

In the late 19th and early 20th centuries, the United States briefly became a major producer of caviar, with American sturgeon found in the Mississippi and Hudson Rivers. At the time, caviar was so abundant that it was served in saloons as a free snack to accompany beer.
However, overfishing, and environmental changes led to a rapid decline in American sturgeon populations, pushing the U.S. out of the caviar industry by the mid-20th century.

French caviar has a fascinating history rooted in both innovation and tradition. Although Russia and Iran dominated caviar production for centuries, France emerged as a key player in the 20th century. In the 1920s and 1930s, Russian émigrés introduced caviar culture to France, initially relying on wild sturgeon from the Gironde River near Bordeaux. By the mid-20th century, overfishing led to a decline in wild sturgeon populations, prompting France to innovate with aquaculture. In the 1980s, French producers pioneered sustainable farming techniques, particularly in the Aquitaine region, becoming one of the first countries in Europe to cultivate sturgeon in captivity. Today, French caviar is globally renowned for its high quality, distinct nutty flavour, and ethical production methods.