Caviar is a delicacy that takes lot of time to prepare. It is made by salting and drying black, pink or red fish eggs. Caviar can be prepared from sturgeon, which are freshwater fish species that live in the Caspian and Black Seas. The eggs are harvested from sturgeon females during spawning season between May and August. With increase in buy caviar Dubai sales, it’s imperative for the consumers to know the process too.
Skilled Experts
The process of making caviar begins with a group of specialists who work together to gather the eggs from sturgeon. These specialists may include fishermen, taxidermists and chefs. Once they have collected enough eggs, they need to determine how many jars they will need. They also need to decide on what kind of containers they will use for storing their caviar during processing and transportation (this can be done by taking into account factors such as storage temperature and humidity). Once this has been determined, the workers then separate all of the eggs from the sturgeon before sending them off for processing in one location or another (this may include salting, filleting and packaging).
Procedure
The history of caviar is as fascinating as its taste. It is a product that has been cultivated and refined over thousands of years.
Caviar is the result of the eggs of sturgeon, which are harvested from the Black Sea and Caspian Sea in Russia and Iran, respectively. The eggs are harvested by hand from the roe (eggs) of female sturgeon in a very specific way. The eggs are removed from the fish by a process called “siphoning,” which involves using a special tool to remove the eggs through a c-section hole in the fish’s side.
Post Harvesting
After being harvested, the eggs are placed in a saltwater solution for about two days to remove excess water. The caviar is then drained and dried for several hours. After drying, the caviar is pressed into molds to form individual portions of different shapes and sizes. The most important step in the process of making caviar is to have fresh, unpasteurized fish eggs. The next step is scooping the eggs out of the fish using a special tool. Next, the eggs are salted and placed in jars which are then sealed. Finally, the jars are shipped to markets where they can be sold for sale or consumption.
No Kill Harvesting
As sturgeon was declared as near to extinct species, modern method was introduced with no-kill harvesting method. The caviar is harvested from the roe of fish that have been raised in a controlled setting with minimal stress, such as fish reared in a pond or lake. This method is called “no kill” because the fish are not killed during harvesting and processing.
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