where does your caviar come from?

Here at Pearl Street, we value authenticity in our both our practices and our relationship with our customers. In honor of these values, over the next few months we'll be sharing more details about our relationships with our partner farms, so you know where and how we choose the farmers who produce the caviar you know.

They began by predicting when a migrating fish would naturally switch from fresh to salty water, and landed in the maintenance and curation of sturgeon rearing lakes. These lakes are fed by water from melting Andean glaciers, and surrounded by acres of hazelnut trees. Out of all of the farms we work with, they are the most selective in technology use for caviar production. They wait for the fish to show signs that its eggs are ready, and carefully test. If it is determined that the eggs are not yet ready, the sturgeon returns to the lake for at least another 18 months. 

Once the eggs are ready, the harvesting and salting of the product is overseen by one specialist. The family's history in law has translated to exceptional understanding of hospitality, as their aquaculture facility has additionally sprouted a garden and a fine-dining restaurant.