How Is Caviar Processed?
Caviar is processed by taking the roe (one large sac) and running it over a very fine mesh screen that separates the eggs into separate pieces. The eggs then fall into a large bowl that the ikrjanschik (caviar maker in Russian) then adds precise amounts of pure salt. It takes at least 10 to 15 years of apprenticeship until the ikrjanschik is allowed to process theCaviar on his own. The salt is added to prevent freezing, as Caviar must be stored at between 28 to 31 degrees. The Caviar is then graded and packed into 4 pound tins.
