Pearl Street Caviar was born inside a Brooklyn dive bar one night when two old friends wondered, why aren’t we eating caviar right now? It’s delicious. It’s healthy. It would make these drinks taste better. It would make us happy.
Caviar has always stirred up images of fancy dinners and white tablecloths. But at Pearl Street Caviar we thought, why couldn’t we have some while picnicking in the park? Why couldn’t we have some with a cold beer and a bag of chips? Why couldn’t we have some after a morning workout, or with a quick lunch at home, or late at night with a friend?
We think more people should experience the joys of one of the world’s best foods.
Pearl Street Caviar works with an open-pen aquafarm to produce sustainable caviar that ensures that great caviar can be enjoyed for generations.
Two hundred years ago New York’s Hudson River teemed with sturgeon. At night, the sound of the eight-foot fish leaping from the water and splashing back down would mystify seamen and onlookers ashore. Over the years, the sturgeon moved north up the Hudson to make room for the onrush of urbanization. In time, the sturgeon population thinned and the Hudson, once the top caviar producing river in the world, stopped producing the fish altogether.
In the 20th century caviar production became focused in the Caspian Basin, and to Americans, it became the food of tsars and shahs. But those regions were depleted, too, after the fall of the Soviet Union. Today, the world’s finest caviar comes from open-pen aquafarms. Pearl Street Caviar is reconnecting sturgeon roe to its origins. Setting out from Brooklyn, we found an aquafarm partner on the pristine Thousand Islands Lake in central Asia, then we prepare the caviar locally and deliver it to our friends here.