The Collection
Five reserves. One standard.
Each tin is cured by hand to the malossol standard. Hand-finished. Hand-numbered. Delivered cold.
A modern maison for caviar. Cured by hand, delivered cold to your door in New York the same day and overnight everywhere else.
Each tin is cured by hand to the malossol standard. Hand-finished. Hand-numbered. Delivered cold.
Pearl Roe started with a single conviction. Caviar should be one tap away. Not gatekept behind reservations and dress codes. Not reserved for the rooms where you have to know someone.
Every tin is cured to the malossol standard. Lightly salted, never pasteurised. Each order ships cold, with a mother of pearl spoon in the box. Because metal interferes with the flavour, and we will not.
The chain from spawning pool to your table is short, transparent, and walked by our founder personally.
A short list of producers in cold-water aquaculture. Vetted before we put anything on the site. Quietly turned away if they slip.
Lightly salted. Never pasteurised. The pearls arrive intact on the tongue, the way caviar is meant to be served.
Same-day hand delivery in New York. Overnight cold chain elsewhere. Insulated cooler, adult signature on arrival.
Cured by hand, never pasteurised. Alive on the tongue.
Temperature, the spoon, what to never pair, and the do nots. A modern guide to an ancient ritual.
Why blanc-de-blancs always, and a list of bottles to keep cold.
An object older than every kitchen utensil you own. The reason every order ships with one.
