A delicacy is the definition of elegance for most people. It’s a mysterious term that brings together a longing to have the best of both worlds, and a strange revulsion when you really think about it. Although many things are called the same thing, only one is the true caviar. True Caviar is made from only a few kinds of sturgeon. National Caviar Day celebrates the decadence of this delicious product and the history that it has.

Caviar’s history is quite interesting when you consider its current position in society. However, the origins of Caviar are unchanged. Caviar is made from the roe or eggs of the females of several species of sturgeon. The most well-known and popular being beluga. Caviar used to be served free of charge, much like peanuts are today. It was given to encourage thirst and to increase consumption. Although there are many types of caviar, it is most commonly a dark pearlescent black color and can make up as much as 25% a sturgeons’ body weight. A sturgeon is able to weigh up to 300 pounds. This means that a single sturgeon could produce as much as 75 lbs per year. Caviar was so well-known and plentiful that North America supplied nearly all 600 tons of European caviar each year.

The 1906 ban on Sturgeon fishing was placed to protect the declining number of these fish in the ocean. This led to a rise in caviar’s price. It was so expensive that by the 1960’s it had become a standard for what it meant to eat an elegant and costly meal. Since then, the price has only risen.

It’s delicious and exciting to celebrate National Caviar Day. Although beluga Sturgeon might not be within many people’s financial reach, it isn’t the only type of caviar. National Caviar Day honors all of them, including the ‘imposters’ such as salmon, trout and carp. Explore the culinary delight of caviar. If you are lucky enough, you can even enjoy it with a mother-of pearl spoon. Even if it’s just for a day, there’s no reason why we shouldn’t be able to eat as well as billionaires and King’s.