About The Little Pearl

• Our caviar is best in class
• from sustainable fisheries and environmentally sensitive farms
• with pristine water and wild shrimp for feed
• that produces unparalleled tasting caviar.
• The Little Pearl is a member of Seafood Choices Alliance, Slow Food and the Edible Communities.
• Our growers employ best management practices to maximize the welfare of the fish and quality of caviar and fillets.
• Our rigorous product selection process investigates the quality of caviar, its availability year-round for freshness, the sustainability of fisheries, water source quality, and caliber of production managers and master salters.  Email caviar@littlepearl.com if you would like us to consider your favorite producer.

The Little Pearl's American Caviar

• Our caviar is fresh, meaning we sell it soon after it is prepared, instead of aging it a minimum of 30 days
• You will notice fresh caviar has firmer texture, tastes milder, and is more consistent 
• When you order, our master packer delicately fills your jars by hand, grading the caviar one last time

What is Caviar?

• Biologically, caviar is the unfertilized eggs of fish.  Roe is fertilized.
• The FDA defines roe as unsalted fish eggs and caviar as salted fish eggs. 
• French law states: if the name simply says caviar, it's from sturgeon, caviar from other fish must list the species name, such as "salmon caviar."
• In Russia, black caviar is from sturgeon, red is from salmon.  In much of northern Europe, black caviar is died lumpfish or whitefish.

Gifts and Tastings

• The ultimate luxury food is best presented with the Little Pearl's gift baskets,
• filled with handmade blini, mother of pearl, and our guide to caviar.
• Stylish, romantic, and trend setting-- the world's best caviar makes a memorable impression.
• Part of caviar's popularity is its simplicity.
• Served in our Krosno bowls on ice caviar speaks for itself, especially when light catches the orange glow of trout and salmon at night.
• The simple presentation and limited preparation add to the popularity.
• Become a taste maker and set the trend.
• Invite the Little Pearl to compliment your next event.

Management Team

Richard Brauman, Founder, CEO                   MS Aquaculture, MBA Babson

Richard is passionate about seafood and the natural world.  He continues to bring the world's best caviar into American culture with a focus on sustainable local producers.                  

Our People

• Have demonstrated exceptional performance in the hospitality, restaurant, luxury sales and marketing and public relations industries.
• Those with knowledge of caviar and experience in both hospitality and luxury sales and marketing may email their resume and cover letter to hr@littlepearl.com.
• The Little Pearl began in Babson's MBA program in 2003, building on a decade of aquaculture research to develop distribution solutions for some of the world's largest seafood organizations.

Our Caviar Philosophy

• We respect the natural world.
• Understanding the fish and their environment helps us find the best sources and refine the production process.
• Making great caviar is complex.  Equally complicated are the logistics required to bring a perishable luxury food from remote locations to customers nationwide in perfect condition.
• Like wine, caviar continues to evolve from the time it is produced to the time it is consumed.
• Our goal is to suspend the aging process at the peak of maturity, about the time when customers will consume it.
• To do this effectively, we track the caviar's development before the fish produce it until the time of consumption.
• The U.S. FDA's HACCP program provides the framework to monitor seafood throughout the supply and demand chains. 
• Our commitment to continuous improvement forces us to constantly re-assess our business from pier to plate, which is why our caviar continuously improves.