In the late 1800s, Wisconsin's waters were teeming with lake sturgeon. So much so that commercial fishermen initially saw them as a nuisance. These massive fish tore through nets and were often discarded onshore. But by the 1860s, demand for sturgeon caviar skyrocketed, and Wisconsin became part of a booming industry that shipped barrels of roe to Europe. Even low grade caviar, too salty or soft for export, found a market in Wisconsin bars and taverns. It was often served as a free bar snack. Salty enough to keep customers thirsty and ordering drinks.