Friends who have been to Russia will know that black caviar is the country's elite product, expensive, high-end positioning, standing out from the crowd.
But not everyone knows that it used to be a common cooker's meal, put in large vats, large basins, can be opened to the belly, eaten to the fullest, and by the 16th century AD began to enter the European diet.
So, what is the price and value of black caviar and why is it so expensive now?
"Black gold", worthy of the name, worthy of the name.
Black caviar is not only exquisite in taste, it can meet the needs of big gourmets, but it is also very beneficial to humans.
This caviar contains a range of amino acids, vitamins and minerals that are easily absorbed by our body, which is conducive to strengthening the physique and maintaining health.
Russians believe that people who are sick, thin children, eat black caviar, will quickly recover their health.
In the past, the prescription "prescribed" by doctors was often not any drug, but black caviar, which was generally recognized by everyone that black caviar could prolong youth and even prolong life.
In restaurants, black caviar is served with fried foods, vegetables, added to soups (fish and vegetable sugar), and served with exotic gravies and sauces.
At home tables, people prefer to spread black caviar on pies, on toast or wrapped in pancakes.
The delicious history of black caviar:
In Russia, black caviar has been widely known since the 13th century.
Sometimes black caviar is called "Caviar" «кавиар», in Turkish. At that time, the way to eat, dry, smoke and boil porridge and soup. It was not until the 19th century that it began to be used as an appetizer, with caviar on top of food.
Previously, caviar was available to the widest groups: on the king's table, in the recipes of the people, farmers, hunters, fishermen and people who went out carried dried caviar.
The reason why caviar was so popular at that time was not only because of its practicality, nutrition and taste, but also because of its large production, many sources and cheap price.
Caviar is available in Russia's Volga, Dona, Kubani, Obi, Irtis, other Siberian rivers, as well as fish caught in the Baltic, Black, Azov and Caspian Seas.
The fish that produces caviar, known as red fish (not because of the color of the meat red, but because from its deliciousness and production, called red, and internet celebrity is somewhat similar to it), Russia catches a large number of fish every year and collects a large amount of caviar.
On the tables of the Russian tsars, traditional dining, there are many caviar cooked in different ways every day, including a few kilograms of cooked black caviar.
In 16th-century Europe, kings ate only fish, did not eat caviar, did not accept the delicacy of caviar, and considered it a "rough meal" for ordinary people.
This all changed in 1589, when the Dutch merchant Marcus de Voglar was traveling in Russia, where he tasted Russian "black gold" caviar and brought several barrels of caviar from Arkhangelsk to Italy.
Europeans (especially Italians) soon became obsessed with black caviar and became obsessed with the color and aroma of caviar, and from then on, Russia began to export caviar in large quantities to the West.
Trade was so successful that Mikhail Vdorovich Romanov imposed the caviar trade on a state monopoly. The effect of these measures was obvious: the Tsar's treasury had a huge income, when a barrel of caviar (16 kg) was sold for the price of two good horses.
European merchants sell caviar in the country, which can add 30-40% of the profit, so the Russian "black gold" becomes an extremely expensive delicacy.
But why is black caviar so rare and expensive now? In fact, to date, the population of fish producing "black gold" caviar has declined sharply and is difficult to cultivate artificially.

They all belong to the same fish family, the flesh is delicious, the taste is rich, people have been catching and developing these fish since ancient times, few people know, it is a contemporary of dinosaurs, is an ancient biological species.
It's hard to believe, but the fish of the fish family have been wandering in the oceans during the beluga whale period, 140 million years ago.
Dinosaurs walked on land, fish swam in the water, and the fish of that time were exactly the same as the fish of today. At that time, its body length was 7 meters long, and it weighed about 2 tons. These are rare fossil specimens.
Modern fish do not exceed 6 meters long and weigh 1.5 tons.