Caviar comes from different breeding farms around the world. Once the fish has been caught, the eggs are separated from the membrane that holds them prisoner using a sieve. They are cleaned and salted by hand, and then immediately placed in 1 or 1.8 KG tins.
Caviar, which is the salt-cured roe of sturgeon fish, is considered a delicacy and is highly sought after for its distinctive taste and texture.
The process of caviar processing begins with the harvesting of sturgeon fish. The roe is carefully extracted from the fish and then gently washed to remove any impurities. The roe is then salted to preserve it and enhance its flavour.
The amount of salt used and the length of time the roe is cured varies depending on the desired result, but the process typically takes anywhere from a few days to several months.
After the curing process, the caviar is sifted to remove excess salt and any remaining impurities. The caviar is then graded based on its size, colour, and texture. Once graded, the caviar is packed and sealed into tins or jars for distribution.
The entire caviar processing process requires precision, patience, and expertise to ensure that the final product is of the highest quality. From the careful handling of the fish and the delicate extraction of the roe to the precise salting and curing, every step of the process is crucial to producing the finest caviar.
In conclusion, caviar processing is a meticulous and exacting process that results in a luxurious and highly sought-after delicacy. With its long history and tradition, caviar processing remains an art form that continues to be appreciated and enjoyed by connoisseurs around the world.
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