How it's done, how it works, how it works
How red caviar is made tot_tod wrote in December 23rd, 2013
Perhaps, for many, a jar of red caviar is associated with the holiday.
But in fact, before reaching your table, there is no holiday around the caviar ... on the contrary, it is hard work.
I will try to show a few photos with the application.
In the bulk, all red caviar is mined in Kamchatka and Sakhalin (the Pacific Ocean, the Sea of Okhotsk and the Bering Sea). When the fishing season begins, the fleet rushes to the fishing grounds. In my particular case, the process is shown on the receiving and processing vessel BATM (large autonomous freezing trawler), which received fish from fixed nets on the western coast of Kamchatka.
From the fixed nets, fishermen-producers deliver the catch to the receiving and processing vessel.
Cutting line. Here fish are shkerat - caviar is put in blue paramushkas on top, intestines in one hole, fish in another. Gutted fish flows through the trays into the factory on the deck below, guts overboard. In the factory, gutted fish is washed, sorted by size, frozen and packed in containers. Ready for the freezer.
Sorting of ovaries with caviar by types. Mixing caviar from different fish is an unacceptable crime.
Here they wash the ovaries with outboard water.
At this stage, the eggs are separated from the eggs - they rumble. The machine is called - butara. To make it cleaner - use two screens.
Separated caviar falls down on an inclined gauze. Here, too, there are pieces of film and all sorts of rubbish.
Screened caviar is salted in brine (saturated salt solution). Simultaneously with salting, caviar is washed here. The ratio of caviar / brine is 1/3. Salt to caviar saturation of about 4%. In time - about 10-20 minutes, depending on the "strength" of the brine.
By the way, the brine itself is boiled here on the deck in such "small saucepans".
After salting, the caviar is packaged in small baskets, which are placed in a centrifuge, where 10-15 minutes of "squeezing" makes the caviar almost dry and it falls on the master's table to add oil and preservatives. Here is the last control of purity and quality on a table illuminated from below.
Packing table with bottom illumination to show through the thickness of the caviar and to clearly see "foreign bodies" (pieces of blood, film, etc.). In the already salted and centrifuged caviar, on this table the master adds and mixes vegetable oil and antiseptics. Previously (until 2010) they used urotropin and sorbic acid, now some more "useful" rubbish. Before packing into a container, the master thinly spreads the “product” with a white spatula and makes sure that everything is clean. In the photo, just noticed something and chooses.
Each container has a label indicating the manufacturer, type of caviar, production date, etc.
Installation of lead seals on each container.
Well, this is exactly what happens...
BON APPETITE!!!
And the salmon that was not caught carries its caviar into the rivers - it spawns for the continuation of offspring ... and dies, covering the berg and braids with its bodies ...
I. Shatilo
