Caviar is made of unfertilized fish eggs, or fish roe, cured with salt. So, the true high-quality caviar must contain only these two ingredients: roe and salt.

​Traditionally, what we can call “caviar” comes from the sturgeon fish family. The caviar from Beluga, Sevruga, and Ossetra is considered the most coveted.

The cured roe of the other sturgeons, like Paddlefish or Sterlet, is also classified as caviar. It’s an opulent delight too, but its price is comparably lower, usually.​

The British kings of the middle ages reserved all the sturgeon for their own consumption and knighted it the "Royal Fish", set aside solely for royalty. However, it was the Persians who first prepared and savored sturgeon roe- the word "caviar" actually comes from the Persian word "khav-yar" which means "cake of strength" or "cake of power", because the people of Persia attributed many medicinal powers to caviar. The Persians collected the fish eggs on the Kura River, but the tradition of salting fish roe for consumption actually originated in China, where carp eggs were prepared in this manner.

The first known record of caviar dates back to the Greek scholar Aristotle. In the 4th Century B.C. Aristotle described this delicacy as the eggs of the sturgeon, heralded into banquets amongst trumpets and flowers. But it was Russia and the Russian Tsars that catapulted caviar into the world of utter luxury. The golden roe of the Sterlet sturgeon - now over fished to the point of near extinction- produced what would become the "imperial" caviar, the most delicate and coveted type of caviar available.As time progressed, gourmet caviar spread to all countries across Europe, and was prized by nearly every culture.

Being the pleasure to connoisseur's palate the caviar is one of the few products that combine incredible flavor and taste with very high nourishing qualities. It provides the human organism a highly digestive protein, polyunsaturated fatty acids Omega-3 and Omega-6, and a bunch of vitamins and minerals that act like a powerful booster for the rejuvenating process on the cellular level.

Caviar is very wholesome and is highly recommended by the scientists and physicians at any age and nearly to everyone who cares about his body and health, sticks to natural wholesome diet or is recovering after disease (unless there is a contraindication or personal intolerance to this natural product).

• We never compromise on quality.
• Every jar of caviar is hand-packed at our facility on a per order basis.
• We have a long-term partnership with all of our supplying producers which allows us to monitor the entire process, from the caviar harvest to the product’s delivery to our customers.
• The Pearl Caviar production facility assures that every shipment of caviar is re-packed under Pearl Caviar and CITES labels and under the supervision of our packing specialists.
• Pearl caviar products are regularly lab tested to guarantee authenticity.
• The Pearl Caviar production facility is HACCP (Hazard Analysis Critical Control Point) certified

Obtaining caviar from wild sturgeon was made illegal in 2011 due to reckless overfishing that led to the depletion of the population. These days, all caviar sold comes from farming. While sturgeon can be bred in a controlled environment, that doesn't mean farmers are able to make as much caviar as they want. It takes female sturgeon 8 to 20 years to reach sexual maturity. Only at this point do sturgeon produce caviar. Once enough have accumulated, the eggs are carefully extracted by hand.

CITES is the international Convention on International Trade in Endangered Species. It’s an agreement between the world’s governments signed to regulate global trade in wild plants and animals so that it doesn’t bring any species to extinction.

In the beginning of the 2000s, governments of different countries were cooperating to develop a labeling system for caviar exports. As a result of their joint efforts, it’s become mandatory to label caviar from any species of sturgeons and paddlefish. The original CITES label must provide a set of specific information on the product, including the country of origin to identify the source of the caviar.

Because nowadays most of the world’s caviar is farmed, the CITES requirements for this product relate mainly to its authenticity. To prove it, each registered caviar producer must place a uniquely issued CITES code to the bottom of the tins.

This code contains the following information:

• The type of caviar
• The source – cultivated or wild
• The country of origin
• The year of production
• The unique code number for the company which has the licence to pack the tins
• The unique code number of the caviar.

There are CITES labels on all Pearl Caviar products.

A traditional way to serve caviar would be on top of a blini with a dollop of crème fraiche. Additional accompaniments can range from hard boiled eggs, to quail eggs, to green onions, but the possibilities are endless. Caviar pairs seamlessly with almost any food that can use a touch of brine in flavor. We suggest serving your caviar using a mother of pearl spoon to ensure an ideal flavor. Using a metal spoon to serve caviar may result in an unsavory, metallic flavor due to oxidation. You should keep your caviar over ice when serving, we recommend investing in a caviar server to do so. Explore our blog for exclusive recipes.

In order to assess whether the quality of the caviar you’ve purchased or are being served is good or not, you must look at the caviar and smell it. High quality caviar must have a bright color and a natural ocean-like aroma. In contrast to popular belief, high quality caviar shouldn’t smell or taste fishy. When observing caviar, make sure that the individual fish eggs (beads) are consistent in size and appearance throughout. Likewise, make sure the texture is not mushy. Each individual fish egg must be hard enough to come through the preparation process fully intact and still be delicate enough to melt in your mouth while you are eating it. A shiny, pearl-like exterior to the eggs also demonstrates the freshness of caviar.

However, please note that all caviars will vary in color, appearance, size, texture, and other qualities due to it being derived from different species of sturgeon raised under different conditions in different areas across the world. To demonstrate some major differences across caviars derived from various sturgeon species, consider that Beluga caviar has the largest eggs of all sturgeon caviars due to the large size of Beluga sturgeon. In contrast to Beluga, Osetra caviar has a more nutty flavor and creamy texture. Whereas, Sevruga caviar has smaller beads and a stronger taste and is ideal for a caviar aficionado that wants to explore something less traditional.

Caviar should be kept chilled and never frozen. It is best to store it in the coldest part of your refrigerator for no longer than 90 days before opening. Once open it is best to consume within no more than 3 days for optimal freshness.

If the diet may include both fish and seafood, then caviar can be an option.

Caviar beads are unfertilized fish eggs. It means that when these fish eggs were salt-cured, there were no baby fishes inside them.

If your diet allows fish, it can allow caviar.

Our Caviar is not Halal certified, however, If the diet may include both fish and seafood, then caviar can be an option. Caviar beads are unfertilized fish eggs. It means that when these fish eggs were salt-cured, there were no baby fishes inside them.

If your diet allows fish, it can allow caviar.

Our caviar comes from different fish farms throughout the world, which all strictly adhere to the Pearl Caviar specifications. Our partner farms are located:

• In Europe: Bulgaria, France and Poland.
• In other regions of the world: mainly South America, and Asia.

Immediately after production at the farms, the caviar is transferred to our workshops in London. Our caviar experts then begin the refining and sorting the various types of caviar. This maturation and selection process lasts from 3 to 12 months and depends on the caviar and the degree of taste strength required.

You might like caviar, but what kind of caviar do you like best? Not all caviars taste or look the same; some caviars are larger, some are darker, some are mushier and some firmer; and some caviars have a mild taste while others burst in your mouth with flavor. Some come from young fish, while other caviars have been harvested from 100-year-old sturgeon. A good rule of thumb is: the older (the fish), and the bigger, lighter and glossier the eggs, the finer the delicacy.

Take into account that caviar can vary dramatically from tin to tin, even if it comes from the same species, river, and even if it’s harvested at the same time. To accommodate for all these variances, caviar is graded by professional “caviar graders” following a grading system that takes into account the following factors: Uniformity, Size, Color, Maturity, Separation, Fragrance, Lucidity/gleam and Hardness/firmness.