Caviar was present in Russia as early as the 9th century. Due to the abundance of sturgeon in the rivers of Russia at that time, caviar and sturgeon meat was a part of a food supply for fishermen, hunters and commoners. Caviar did not become a delicacy until the 19th century, when a new method of salting sturgeon roe was applied. Only then, caviar was consumed fresh with vodka during banquets. Caviar gained such popularity among the royalty that Peter the Great ordered the c
