HOW WE PRODUCE HIGH-GRADE RED CAVIAR
Caviar Production Starts Out in Kamchanka (Sakhalin)
The further the fishing zone is, the higher is the risk of caviar spoiling inside fish while transporting it to the factory.
Our fishing zone is located near the plant. Capacity of the plant allows raw material processing without a significant delay
Our fishing zone is located near the plant. Capacity of the plant allows raw material processing without a significant delay
It Goes Immediately to the Plant!
Right after fishing out fish goes to an accepting float, then it’s placed in huge tubs with circulating water and temperature 2,5-3,5°C, which makes it possible to preserve high quality of fish for a long period of time.
Caviar is Removed from Fish
Caviar is located in fish ovaries. Caviar is removed from fish very carefully to make sure it’s not mixed with blood and insides, and egg shells are not damaged.
Careful Salting
Any kind of caviar should be salted no later than three hours after the fishing out.
Caviar salting process is performed in two stages:
- during the first stage we place the caviar in 20% salt brine and get rid of busted caviar grains, ovaries remains, and blood lumps.
- during the second stage the caviar is prepared till it’s ready, and, as a rule, it contains 2,8 to 3,2% of cooking salt.
Caviar salting process is performed in two stages:
- during the first stage we place the caviar in 20% salt brine and get rid of busted caviar grains, ovaries remains, and blood lumps.
- during the second stage the caviar is prepared till it’s ready, and, as a rule, it contains 2,8 to 3,2% of cooking salt.
Drain and Drying
After the caviar is salted in 20% salt brine, it’s placed in special-purpose bins with load-capacity of 10 kg each, and equipped with grids on the bottom for water drainage. The whole process takes no less than 12 hours as the caviar get dry and grains become separable.
Careful Assortment
The caviar after the drying is looked over by an experienced master – the process is called assortment. The process is performed on a transparent table with illumination at the bottom – remains of foreign matter are removed, caviar grains are assorted by size, this way the master achieves the cleanliness and high-quality of the end product.
Careful Storage
If the correct temperature mode is not observed the caviar can change its consistence and its storage life will decrease. Caviar grains lose their elasticity after freezing due to turning the inner liquid into crystals and therefore damaging the shell. To avoid this you should maintain optimal storage temperature at -5 or -6°C.
Thorough quality check
Caviar quality expertise and control is performed both at the processing plant, and during delivery to the airport and to the storage warehouse as well. After the caviar arrives to the airport a veterinarian checks the documents and temperature conditions of the transported caviar – temperature deviation of at least two degrees may lead to arresting the whole batch.
Caviar Package
Caviar is located in fish ovaries. Caviar is removed from fish very carefully to make sure it’s not mixed with blood and insides, and egg shells are not damaged.
We Deliver Caviar to You!
High quality of the product, reliable and quick delivery will help you to earn more!
