Caviar

Caviar is the glistening black pearl of the sea, and the sexiest food I know. The word is used to refer to the roe of the sturgeon, and should not be used for anything else; it is incorrect to call salmon or lumpfish roe caviar. Until the nineteenth century it was mainly eaten by fishermen, the fish being sold as the main product of the harvest.

Fortunately for us, Babak Hadi chose to finish his PhD in aquaculture in Australia. Born of an Iranian father and German mother, and growing up in Iran, Babak had a very interesting diet as a child, which included caviar on toast for breakfast When he came to Australia Babak’s father suggested he import some caviar to support himself. This was how the Australian chapter of Black Pearl caviar began. I believe that caviar bearing the Black Pearl label has a guarantee of quality in Australia that is unsurpassed. Every can that comes into the country is checked and repacked, as the quality varies from fish to fish.