In the early 20th century, Canada and the United States were the major caviar suppliers to Europe; they harvested roe from the lake sturgeon in the North American midwest, and from the shortnose sturgeon and the Atlantic sturgeon spawning in the rivers of the Eastern coast of the United States. The American caviar industry got started when Henry Schacht, a German immigrant, opened a business catching sturgeon on the Delaware River. He treated his caviar with German salt and exported a great deal of it to Europe. At around the same time, sturgeon was fished from the Columbia River on the west coast, also supplying caviar. At the time, American caviar was so plentiful that it was given away at bars with the intent of inducing or prolonging thirst in patrons.