Caviar Takes the Spotlight at RPM Steak

For nearly ninety years, Petrossian caviar has stood for excellence. This legacy of quality began when two brothers, Melkoum and Mouchegh Petrossian, moved to France and distributed caviar from the sturgeons of the bountiful Caspian Sea. It developed as Petrossian expanded, with a restaurant in New York City and a product line that includes savory foie gras and sweet French chocolates. And it continues today, as Petrossian became the first major distributor to work with sturgeon farms, providing gourmet sustainable options with a taste that holds a place on the mantle alongside beluga, sevruga and ossetra caviars

So what makes Petrossian caviar special? It starts with the sturgeon: whereas other producers pull the fish as soon as it matures, Petrossian allows the sturgeons to age, giving their caviar a fuller, more robust flavor. Working with specialists at the world’s finest caviar refineries, the roe undergoes a specific salting process, giving the caviar beads the delicate accent of “malossol” – meaning “little salt.”

From there, Petrossian caviar is quickly refrigerated and stored fresh for sale. Thanks to our high output of caviar, sent direct to our restaurants across the globe, as well as other fine eateries and individual gourmands, Petrossian caviar is delivered at peak freshness. The end result? Luxurious caviar perfect for your palate. Bon appetit!

The History of Caviar

The origin of the word caviar is heavily disputed. The ancient Greeks served “avyron” at lavish occasions, while others claim that the Turks were the first to coin the word “Khavyar.” References to caviar date back to antiquity when Phoenician, Egyptian and Roman coastal populations began to salt and pickle sturgeon eggs.

Persians coined the term “Chav-jar” or “cake of power,” as they considered caviar to be a stimulant that increased their endurance and force. They were the first population known to consume sturgeon eggs, benefiting from the incredible resources provided by the Caspian Sea and its nearby rivers. Following the great commercial routes of Central Europe, caviar made its first appearance at the Russian court quickly becoming the preferred delicacy of their royal Czars. Caviar slowly acquired popularity in Europe, where it became a delicacy of Aristocrats.

Through time, caviar began to appear on popular tables. In the United States, at the end of the 19th century, sturgeon eggs were sold in saloons in hopes that its saltiness would make bar patrons thirstier. It is estimated that American caviar production reached 75 tons per year. Sturgeon, a major food source in the Hudson River, was commonly sold as “Albany Beef,” as it was so plentiful and affordable. At this time, sturgeon harvesting was also particularly intensive in the Gironde and the North and Baltic Seas. Sold at a frivolous price, the quality of caviar quickly declined.

In Paris, during the Roaring Twenties, caviar once again became a fine delicacy served at the greatest tables in the country. Exiled Russian royalty, intellectuals and aristocrats who fled the Bolshevik Revolution of 1917, with the assistance of the Petrossian house, revived the art of caviar. The Petrossian legend began by serving this fine delicacy at the world’s most grand tables, becoming a symbol of luxury and an indispensable ingredient for success.