This post was edited by dostoevskydr at 2014-1-8 10:50|
It is not easy to make red caviar. In Russia it is mostly made in Kamchatka and Sakhalin. When a fishing season begins ships come to the fishing places of the Pacific ocean, Okhotsk and Bering seas. Here is how it happens in Kamchatka.
From the fixed nets fishermen bring their catch to the processing ship.
Bunker being loaded. From here the fish goes to the dressing line.
Dressing line. Here caviar is separated from the fish. Gut fish flows down to the lower deck, its guts are thrown overboard. At the factory the gut fish is washed, sorted according to its size, frozen and packed. The ready one is put to the freezing hold.
Skeins sorting. It’s almost a crime to mix caviar of different fishes!
Here they also wash the skeins with water taken from aboard.
Now the steins should be separated from caviar by means of such a screening apparatus.
Then the caviar should be salted in special salt solution and washed. The salting process takes 10-20 minutes.
It’s where they make the salt solution for the caviar.
Prepacking of the caviar for the further pressing that makes the caviar almost dry. Then it comes to the table of a master where he adds oils and preservatives.
The caviar is subject to quality control on the table illuminated from below. Here they also add vegerable oil and antiseptics to it.
Label with a production date, kind of caviar, mass etc.
Sealing the containers.
The salmon that has not been caught spawns in rivers and dies ashore…
Via : toto-tod