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!)