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Caviar is a valuable nutritious stuff.
It is consisted of the eggs of sturgeon fish which is taken from sturgeon (caviar) fish with a special care and immediately processed through a special procedure. |
CAVIAR PRODUCTION Before starting the work, all the equipment which come in contact with
caviar during work, is sterilized.
In the first stage, the landed fish are numbered and washed
several times.
After being washed the fish is gutted and the roe taken out.
Then the eggs are weighed and strained through a sieve in order to remove any
additional material.
The next step of processing caviar, is salting. The type of
salts used depends on the customers preference and the customs regulations of the
purchasing country.
Filling caviar containers is a very delicate and precise
operation.
After filling the container, the lid is placed on it with
utmost caution. Then the lid is pushed down by hand so that the air inside the container
is expelled while the container is being sealed. At the end, a simple rubber band is
pulled over the lid at the point contacting with the container. It should be noted that
the oily liquid that seeps out of the containers during storage is an indication of
Caviar's freshness. |
Quality Control