Next step is washing and filtering the eggs. It is a very delicate operation as too much pressure may damage the eggs.
Next they are classified. The firmness, color, size, smell and taste of the grains are taken in consideration to decide which eggs will be used to make 1st or 2nd class caviar, fresh caviar, pressed caviar or pasteurized caviar.
After caviar has been sorted the master salt blender adds the salt. The finest caviar is called "malossol" (low salt in Russian) and has only 3-4% salt. The Russian master salt blenders were known for their fine-quality salt that was gathered from the seas and stored for 7 years to remove the excess chlorine. Caviar is not fit for consumption before it is salted. Salt preserves it and gives it flavor.
Next they are classified. The firmness, color, size, smell and taste of the grains are taken in consideration to decide which eggs will be used to make 1st or 2nd class caviar, fresh caviar, pressed caviar or pasteurized caviar.
After caviar has been sorted the master salt blender adds the salt. The finest caviar is called "malossol" (low salt in Russian) and has only 3-4% salt. The Russian master salt blenders were known for their fine-quality salt that was gathered from the seas and stored for 7 years to remove the excess chlorine. Caviar is not fit for consumption before it is salted. Salt preserves it and gives it flavor.
Now fresh "malossol"caviar is ready for packaging. It is packed into 4 lb metal tins which once capped are airtight and ready for shipping. Retailers then repackage the caviar in smaller tins when it reaches final destination. Glass jars are used for pasteurized caviar only. It does need refrigeration while transporting.
...to be continued
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