The conservation practice of roe has its roots in the ancient Greeks and Egyptians. In 1668, Turkish chronographer and traveler Evliya Tselempi cites the roe as a “truly worthy gift for the sultans”, “fragrant like saffron”, fragrant, delicious and tonic.

The roe was known in Europe by Lord Byron during his visit to Messolonghi in January 1824. Because of its uniqueness, the roe was also offered as a drink or meal.

Even in literature there are references. Papadiamantis in his top-story titled “Fonissa” reports that Frangogiannou at her son trial, tried to bribe the jury with fine items that included roe.