Psilakis' presentation was accompanied by typical Cretan hors d'oeuvres: spreads made of eggplant and fishroe, lots of raw vegetables and olives, and tiny, lightly fried cheese turnovers called kallitsounias.
By the 1800s Russian aristocrats took to carting live sturgeon with them when they traveled, so the fish could be sliced open and their roe salted and served fresh.
