The caviar production process

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Caviar is considered a delicacy and is produced from the eggs of stenbiated fish, mainly sturgeon fish. The caviar production and harvesting process is complex and requires care and attention to ensure the quality of the final product.

Here is an overview of the main stages:

  1. Sturgeon selection: Caviar production begins with the selection of female sturgeons, which are evaluated for their health and age. Older sturgeon tend to produce higher quality caviar.
  2. Egg extraction: Egg extraction can be done in two ways. Traditionally, sturgeons were sacrificed, and the eggs were surgically removed. However, more modern and sustainable methods involve techniques that allow the eggs to be extracted without killing the fish, through an incision or using massage techniques.
  3. Egg selection and washing: After extraction, the eggs are gently washed to remove tissue residue and other impurities. This process must be done carefully so as not to damage the eggs.
  4. Salting: The eggs are then salted, a process known as “granulation”. Salt not only preserves the caviar but also enhances its flavor. The amount of salt used varies depending on the type of caviar and taste preferences.
  5. Maturation: After salting, the caviar is left to mature for a period that can vary from a few days to several weeks, depending on the type of caviar and the desired result. Maturation allows the flavors to develop.
  6. Packaging: Once matured, the caviar is ready to be packaged. It is usually packaged in cans or jars, vacuum-packed or in a controlled atmosphere to preserve its freshness until consumed.
  7. Quality control and grading: Before being put on sale, caviar is subjected to quality checks to ensure that it meets specific standards. It is classified based on color, egg size, texture and flavor.

The caviar production process is regulated to ensure the sustainability of sturgeon species, many of which are at risk due to overfishing and habitat destruction. This has led to the creation of sturgeon farms around the world where sturgeons are raised under controlled conditions for caviar production.

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