Salt, Not Science: Why True Caviar Lovers Choose Purity Over Preservatives

The scary truth is that a lot of companies use borax in their caviar to preserve it. However, we do not.

Preservation Meets Purity

Caviar has long been a symbol of luxury—the glistening pearls of the sea that offer a briny kiss of indulgence with every bite. But beneath the surface, not all caviar is created equal. Some brands rely on chemical preservatives like Borax and sodium benzoate to extend shelf life. Others, like Precious Pearls Caviar, take a purist approach—preserving roe with nothing but sea salt.

Let’s take a closer look at how salt stacks up against synthetic additives—and why the clean choice makes all the difference.

Salt: The Timeless Guardian of Flavor

Before refrigeration, salt was the original protector of fine food. In the world of caviar, it does more than preserve—it perfects. Salt draws out excess moisture while enhancing the roe’s natural brininess, allowing its nuanced flavor to shine. It maintains the pop, the texture, the silkiness—without masking the magic.

That’s why at Precious Pearls, we use only sea salt. No shortcuts. No synthetics. Just roe in its most honest form.

What Borax Does to Caviar

Borax (yes, the same chemical once found in household cleaners) is sometimes used in caviar to fight bacteria and lengthen shelf life. But it comes at a cost. Many tasters describe Borax-treated caviar as having a metallic or soapy aftertaste—hardly the experience you’re hoping for when you open a tin of luxury.

Even worse, the texture often suffers. Eggs may appear plump, but lose their snap—the hallmark of quality roe. For purists, that’s a dealbreaker.

A close-up view of Precious Pearls Caviar

Sodium Benzoate: A Flavor Flatliner

Another common additive, sodium benzoate, is widely used in processed foods. In caviar, it might keep spoilage at bay, but it also mutes the roe’s aromatic profile. In taste tests, most consumers favored salt-preserved caviar for its vibrancy and depth—proof that simplicity often wins.

The Case for Clean Caviar

Caviar preserved with only salt doesn’t just taste better—it feels better. It’s a cleaner product, free of synthetic compounds and potential allergens. As consumers become more mindful of what goes into their bodies, clean-label luxury is no longer a niche—it’s a necessity.

Salt-preserved caviar offers a more transparent, health-conscious option without sacrificing indulgence.

Flavor First, Always

At its core, caviar is about flavor. It’s the reason people seek it out, serve it on crystal, and savor it slowly. When chemicals get involved, that essence is lost. Salt-preserved caviar delivers a bold, unmasked flavor that respects the roe and elevates the experience.

In contrast, chemically treated caviar tends to taste dulled, flat, or artificial—leaving you wondering where the magic went.

Why It Matters

Borax and sodium benzoate might win on shelf life. But for those who truly love caviar, that’s not enough. Taste, texture, and purity are what matter most. At Precious Pearls, we believe caviar should be luxurious and clean—no compromises.

So next time you reach for a tin, ask yourself: do you want science… or salt?