The Life of the Roe
The commercial demands of sturgeon farming for caviar purposes can cause a paradox.
The fish do not produce caviar until they are at least seven years old. Sturgeons are broadcast spawners, and so even as adults they do not spawn every year because the conditions to do so are very specific. Most importantly the quality of the caviar for consumption purposes increases as the fish age.
The eggs of a 20-year-old sturgeon will be more of a delicacy than those of a 10 year old. Eggs from an older fish will be larger and more firm, which give a more pleasing texture in the mouth and the flavour will be stronger with more depth and intensity.
From a commercial farming perspective, the paradox is therefore obvious. The wait and investment in rearing the fish is long. The temptation is to cash in on the first harvest, however since in many cases the fish are killed in the process, the investment cycle starts again and truly premium caviar becomes an unattainable goal.
The opportunity to allow the fish to mature properly takes substantial planning and investment patience. This is why at Pearla Caviar the commercial prerogative is to keep our fish alive and in good health. We invest heavily and continually in the environment and the aqua culture, and most importantly our expert biologists over many years, innovated a proprietary technology and process for harvesting the caviar that keeps the fish alive and in great health.
Commercially this makes us totally sustainable, and means we have fish in our farm that are over twenty-five years old, and why without any post harvesting enhancements our pure caviar is of premium quality.
Caviar as the New Superfood
As widely as caviar is discussed among connoisseurs, many fail to appreciate its nutritional values and the fact that it can proudly stand among other superfoods.
Caviar is a rich, pure and natural source of vitamin B12 and high quality Omega 3 and 6 oils. Why buy supplements when nature has already provided so beautifully?
Integrity of Provenance
According to official EU statistical studies, as much as 30% of Caviar consumed in Europe is imported from China. It is sometimes mixed with locally produced eggs, or simply re-labelled with the importers own brand. We neither object or criticize this activity, we simply believe that our clients value our integrity of provenance. Our caviar is pure, sustainable, ethically harvested and originates 100% from our farm pools, fed by the rivers of Poland.
Caring for your Caviar
The Caviar should be stored in a refrigerator at as close to 30C, constant temperature as possible. Caviar can handle periods at ambient temperature, but it should be avoided if possible, to prolong the integrity of the flavour texture and freshness. The caviar should not at any point be frozen.
Pearla Caviar has no preservatives added, the is only a small amount of salt combined to enhance the flavour. The jars are hermetically sealed, and once opened the contents should be consumed immediately or within three days if kept in a refrigerator at 3C.