How to make red caviar

Perhaps, for many a jar of red caviar associated with the holiday. And in actual fact, before reaching your table, around the calf there is no holiday... on the contrary — it is hard work.

The bulk of all red caviar is produced on the Kamchatka Peninsula and Sakhalin island (Pacific ocean, Okhotsk and Bering sea). When Putin starts to the fishing fleet rushes. In my particular case, shows the process for receiving and processing the ship BATM (large Autonomous freezer trawler), who took the fish with fixed nets on the West coast of Kamchatka.

From the fixed nets fishermen-miners put the catch for receiving and processing the ship.

Download of the hopper on the clerk. Here the fish is fed by gravity to the line of cutting.

Line cutting. Here Strat the fish – eggs are put in blue paradoski at the top, the guts in one hole and the fish in another. Gutted fish on the trays flows into the plant on the deck below, guts overboard. The factory gutted fish are washed, sorted by size, frost and pack in container. Ready in the freezer hold.

Sorting ROE with caviar by types. Mixing caviar from different fish – an unacceptable crime. Here and wash the ROE seawater.

6. At this stage, separate the eggs from the ovary – rattling. The machine is called – Butare. To make it cleaner – use two grahadi. Separated eggs is dumped on an inclined gauze. Here, too, are pieces of film and stuff.

Agrobotany caviar is salted in brine (saturated salt solution). Simultaneously with the salting, the caviar here and wash off. The ratio ROE/brine – 1/3. Add salt to saturation calves about 4%. In time – about 10-20 minutes, depending on the “fortress” of brine.

By the way, the brine is boiled on the deck in such “small pots”.

After proselki caviar is Packed in small baskets, which are put into the centrifuge, where 10-15 minutes of “extraction” makes the caviar almost dry, and it gets to the table the wizard to add the vegetable oil and preservatives. Here's the last control of the purity and quality illuminated from below the table.

Packing table with bottom illumination to show through the thickness of the calf, and was clearly marked “foreign body” (pieces of blood, film, etc.). In already salted and ofcentrifuge eggs, on the table wizard adds and mixes oil and antiseptic. Previously (until 2010) have used methenamine and sorbic acid, now some more “useful” stuff. Before packaging, the white master spatula thin spreads “product”, making sure that everything was clean. In the photo, just, noticed something and chooses.

For each tank containers marked with the manufacturer, the type of calf, date of manufacture, etc.

Install lead seals on each cubitainer.

Well, that's the way it is...

And those salmon that are not caught, is its caviar in the river – spawns to continue the offspring... and die, carpeting the shore and spit their bodies...