Have you ever wondered why salmon caviar is so expensive? The answer lies in complex, multi-stage production technology. It begins with extraction, followed by sorting, processing, and salting. The filling process completes the production cycle.
Extraction of red caviar
The main fishing grounds for red caviar are the Pacific Ocean, the Okhotsk, and Bering seas. Major operations are located in Russia (Kamchatka, Sakhalin, Khabarovsk) and the USA (Alaska). Fishing is carried out using trawls, fixed seines, and nets from June to October.
Catching usually occurs in coastal zones where fish gather before spawning. Since caviar is highly perishable, it must be extracted within 2-3 hours of the catch. Immediate salting or freezing is necessary to ensure the quality of the final product and extend its storage period.
How caviar is made
Quality depends on how quickly the caviar is extracted. Processing often takes place directly on trawlers or "floating factories." The caviar is washed with seawater and sorted. Since different species must not be mixed, the ovaries (yastyks) are separated by salmon type during the cutting stage. These natural film shells protect the eggs inside the fish.
Caviar grain: ensuring quality
To remove connective tissue and damaged grains, the caviar is sifted through special vibrating screens. After further cleaning on inclined gauze surfaces, the roe is submerged in brine - a concentrated saline solution. The ratio is typically 1:3 (caviar to brine), and the final salt content ranges from 3 to 7%.
After 10-20 minutes of salting, excess liquid is removed in a centrifuge. Following a strict quality control check, preservatives are added. The product is then packaged in plastic containers, sealed, and labeled for final distribution.
How to choose the best caviar
Understanding the production process helps in choosing a high-quality product. Producing first-class caviar requires a scrupulous approach, strict adherence to technology, and the hard work of many people.
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