Caviar Processing
Sturgeons are processed only when their roe reaches natural maturity, a period that generally falls between the colder months of October and April. To determine the exact moment of maturity, each sturgeon undergoes ultrasound checks.
The eggs must be harvested when they are not fully mature, retaining good resistance to the osmotic pressure of salt.
Evisceration
Processing is carried out entirely by hand. The ovarian sac is carefully removed, while the sturgeon meat is used to produce fillets or cuts, processed separately.
Sieving
The roe is gently separated from the ovarian membrane using sieves with the right mesh size to avoid damaging the eggs.
Washing and Selection
The eggs are then washed with cold water and sorted. Depending on the sturgeon species, the roe is classified by color, size, and flavor.
Salting
Salting is an essential step in caviar preparation. In Europe, all caviars are Malossol (a Russian term meaning “lightly salted”), with about 40 g of salt per kilo of caviar — around 3.5% of the total weight. Salting is done manually with great care. The “Malossol” label is a guarantee of high quality.
Packaging
After salting, the caviar is placed into original tins of about 1.8 kg, where it matures for 2 to 4 months. During this period, the tins are periodically turned to allow the salt to distribute evenly. Stored at a constant temperature between –2°C and –4°C, caviar in this form can last about 18 months.
Packaging
After salting, the caviar is placed into original tins of about 1.8 kg, where it matures for 2 to 4 months. During this period, the tins are periodically turned to allow the salt to distribute evenly. Stored at a constant temperature between –2°C and –4°C, caviar in this form can last about 18 months.
Repackaging
Subsequently, the caviar is divided into retail tins of 30 g, 50 g, 100 g, 250 g, and 500 g.
Caviar Shelf Life
Once repackaged, caviar has a shelf life of about 6 months. After opening, it must be consumed within a maximum of 3 days. All preservation times refer to a product kept refrigerated between 0°C and 4°C; higher temperatures significantly reduce its shelf life.
Can Caviar Be Cooked?
Caviar should never be cooked. It must be served with cold or lukewarm dishes to preserve its unique characteristics.