Caviar Production
September 29, 2008 · Print This Article
Follow a short introduction into the production process of caviar. It’s very impressive!
Altough the people in the video dont seem to follow best practices of hygienic control (note that there are no sluices to seperate the different processes and nobody is wearing masks to prevent bacterial contamination).
And a tip regarding tin sizes: the bigger the tins, the more liquid accumulates on the bottom (‘swimming caviar’). For me the best sizes are 125gr. and 250gr. of unrepackaged tins!
(Video comes in french. So, brush up!)
I want to thank the blogger very much not only for this post but also for his all previous efforts. I found http://www.caviarist.com to be greatly interesting. I will be coming back to http://www.caviarist.com for more information.
Dear sir, I thank you for your kind words. Comments like these reassure me in my undertaking to help raising awareness regarding the current situation for almost all the wild stocks of sturgeon species around the world. I cannot state it too often: if consuming caviar, head for the farmed one. Let’s give these 250Mio yrs. old fossils a break!