Caviar Perle Noire 🐟
With over thirty years of experience in aquaculture and a passion about aquatic biology, Frédéric established Caviar Perle Noire in 1997. Using the entire fish to create a range of products with no waste, they are committed to supplying the finest products and premium service while protecting the environment. They do this by working with a team of aquatic farming (fish-farming) enthusiasts and specialists. The combination of an exceptional natural environment, cultivation practices that respects the local ecosystem and welfare of the fish, alongside the high standard of caviar, is what makes Caviar Perle Noire® truly special. Their sturgeon and trout are reared in low density ponds on a sustainably sourced diet – meaning it’s free from GMOs, soybean, palm oil, growth hormones and antibiotics. Thanks to all these efforts, their aquaculture facility is proud to be disease-free.
Situated in the Périgord Noir region in southwest France, the fishery is set in a Natura 2000* area. A classification that means no harmful human activities take place upstream of their farm. Their ponds, run on an open system, are fed by a small stream, La Beune. This brings in fresh, crystal-clear and limestone-rich water that meets the highest criteria for aquaculture.
Their fish, Acipenser baerii, is a Siberian lake sturgeon that was brought to France some 30 years ago.
It is unique in that it can only grow and breed in freshwater. The males and females are separated at the age of three or four and the females are monitored by ultrasound for egg maturation starting at age eight.
It takes this species of fish eight to ten years to achieve maturity in its environment, at which point its precious eggs are collected. They represent between 10% and 12% of the fish mass and are extracted using a highly rigorous procedure.
The eggs are extracted from the sturgeon female belly at a very specific stage of maturity. Then, they are sorted - according to their size, their colour and their firmness - sieved, washed, drained, slightly salted and lastly packaged in a traditional refined canned-aging “Malossol” of 1 or 1.8 kg. The tins are then preserved in cold room at a temperature of -2°C during a period of up to one year, according to the intensity of the desired taste.
Each of them will be turned over and controlled by Anthony, “master ripener” in order to ensure a perfect maturation. Caviar will be then conditioned in little vacuum-packed tins of different grammages.
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