Where does caviar come from - under the cut.
2. Caviar is taken from salmon fish, but in order to get it, you must first catch the fish.
About 100 meters from the shore in the Anadyr estuary, cages and nets are set up, which are checked in the morning and evening, when there are most fish.
3. In addition to salmon, every little thing comes across.
4. Slowly moving the net to the cages, the fishermen along the way sort out defective fish - wounded or gnawed by seals.
Yes, seals have the audacity to climb into the net and gnaw on salmon, then halves of carcasses or heads are found.
5. " Quality product» is manually thrown into the cage, which will be sent immediately to the plant.
6. We tow the cage on a boat to the plant, which stands on the shore half a kilometer from the line of nets.
7. The cage was moored and the unloading of fish begins - a huge net controlled by a winch.
8. Rybets is thrown into boxes, while chum salmon and pink salmon rush about, jump, and some try to sneak away. Some even manage to escape.
9. The latter are thrown into the net manually.
11. The box is installed on a special platform that will lift and dump the fish directly into the workshop.
12. 10 seconds and the fish is poured into the cutting room.
13. There is a continuous "rain" along the entire route.
14. Cutting conveyor.
15. Primary processing includes opening the belly and removing the insides.
16. So that the fish does not rock the boat, because most are still alive, its mouth is fixed.
17. This is a male.
18. Milk (they are also fish sperm) and intestines go into the pipe on the left.
19. Through the pipe, they “swim” to the tray, in which they are washed and sorted.
20. Fried milk- omnipotent!
21. But the girl has matured.
22. The caviar just taken out of the fish is in the shell, from which it has yet to be cleaned. This process is delicate, because the eggs are very tender.
Fish eggs go into the pipe on the right and go to the closed caviar shop for further processing. We will return to them.
23. Two strips of caviar - each fish can contain up to 1/6 of its weight.
24. The next step is a deep cleaning of the insides and washing.
25. If on the previous conveyor only caviar and milk were taken out of fish, then here everything is cleaned clean.
26. Hearts lie in a separate pile.
27. Do you know where the fish has a heart? I know.
28. People with humor work here.
29. Wash salmon salmon and pink salmon again with a strong stream of water.
30. And after washing it is laid out on the shelves.
31. Stacked gutted chum salmon.
32. Pink salmon surprised.
33. The filled container is sent to the freezer.
34. Here, at a temperature of -44 degrees, the fish freezes for 4 hours.
By the way, ALL chilled fish, which reaches the consumer, is done just like that - it is frozen and glazed.
The lower the temperature, the better quality meat.
35. After freezing, it is sent to the packing shop.
36. Here, frozen ketins are thrown into water for a few seconds to form a glaze.
If anyone knows the process more precisely, please comment, I did not have time to ask everything on the spot.
37. And immediately packing in bags and boxes.
38. The box is weighed and signed.
39. 25-something kilograms, and inside there are 5-7 fish.
40. Boxes are then shipped to consumers. Chukotrybpromkhoz supplies the Chukotka Territory, and sells the surplus further across Russia.
41. Moving.
42. The process of separating the wheat from the chaff was closed, so we were immediately shown almost finished products.
25 kilograms of caviar are dumped on the table, where the final stage of processing will take place.
44. Added to caviar olive oil and glycerin.
48. I asked if there were company secrets here, they said no ...
49. Then everything is neatly mixed.
50. The only thing I forgot to ask is when is salt added? Apparently, this is also a closed process.
51. And in small portions, caviar is checked through the light for the presence of sticky eggs and films.
53. Portion for the laboratory.
54. One such plastic container holds 45 kg. caviar. Then it is sold to stores.
55. Nice to eat!
56. Here is such a deliciousness.
They say about Sakhalin that everyone there eats red caviar with ladles from buckets. For breakfast, lunch and dinner. In fact, this is a myth and a story: red caviar is not included in the daily diet of the inhabitants of the island. They, just like us, people from the mainland, eat it on holidays and in the mood. The fact is that caviar here is not at all as accessible as we fantasize.
But everyone who flies away from Yuzhno-Sakhalinsk must carry several kilograms with them to relatives and friends. It's true.
I had a chance to visit a fish factory in the vicinity of the city of Poronaysk. After this report, you will either love caviar even more, or stop eating it once and for all.
1 There are many fish enterprises on Sakhalin, several dozen. There are major players in this market who bring products to the regions of Russia and even sell abroad, there are those who work for the region. There are also smugglers, of course.
2 I visited a medium-sized factory that employs about fifty people. 
3 The work here is seasonal, the peak is in the summer, when there is a salmon fishing season. Then dozens of fishing schooners go to sea, and dozens of aunts in caps separate the grain from the chaff, that is, the caviar from the fish. 
4 Can you imagine that somewhere fish caviar is thrown into the trash? But not in Russia, it's ours a national dish which is known all over the world. By the way, some fools, on the contrary, throw away the fish, leaving only caviar. As a rule, these are poachers, the fish requires further processing and storage, and they have neither the time nor the desire. 
5 The first stage is just separation. The belly is cut with a knife, the raw caviar is carefully removed and put into buckets. 
6 After that, the fish goes to one shop, raw - to another. 
7 Something like this. Sorry, maybe not a very appetizing process, but this is the truth of life. For some reason, vegetarians continue to eat fish, although they feel sorry for the little animals. 
8 On other days, so many fish come to the factory that they are simply piled on the floor. 
9 Raw collected, sifted in a colander. 
10 Then it is sieved several more times through a special sieve. 
11 I don't remember anymore, the essence of everything technological process, so I can shamelessly lie and make mistakes. These photos were taken in the summer of 2012, during the first trip to Sakhalin Island. 
12 Almost finished caviar. Now she needs to settle down. It seems that they are still salting caviar. 
13 And then they are packaged in jars. It is best to buy such plastic ones, there are no preservatives here, but such a product is not stored for a very long time. The freshest and best, of course, in the Far East. Until it reaches central Russia ... in tin cans not caviar, but tin. 
14 In addition to caviar, everyone's favorite dried fish snacks are also made at this plant. Here the process is much easier. Caught - removed the insides. 
15 Hung out to dry. 
16 Everything for you, lovers of beer with roach. Knock on the table - do not knock! 
17 This salmon might be made into sushi. What rolls on Sakhalin are something! Nothing to do with what we have in Moscow. 
18 Maybe they'll make dried salmon slices. Also delicious. 
19 For some reason, the factory also makes dumplings. And from beef. 
20 Such a non-core asset. 
21 Herring, flounder, salmon, mackerel. Pink salmon, whale, coho salmon, sockeye salmon, chinook salmon. Dried, fresh, any fish. 
22 And the girl can no longer look at the fish. 
23 Well, after this story, will you eat caviar? :) 
Taken from macos in the birthplace of red caviar
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Caviar is produced from sturgeon, salmon, less often from cod, mullet and herring.
Caviar - valuable food product. Contains complete proteins, fats, vitamins, minerals. Proteins 22-33% (granular), pressed, sturgeon - 30-38%, caviar of partial - 18-40%. Fat in sturgeon caviar is 17%, in salmon - 12%, in pressed, sturgeon - 22%. minerals- 1.2-1.9%, in the caviar of partial - 2-3%. Caviar contains vitamins A, B, C, D. Humidity 53-66%. In terms of nutritional value, caviar surpasses many food products. Sturgeon caviar is especially valued, it contains 1-2% lecithin (for nerve tissues). The eggs are in the ovary. Each egg consists of a shell, protoplasm and a nucleus. In fact, black caviar - sturgeon and beluga, sturgeon - light gray to dark gray.
Beluga has the largest caviar, and stellate sturgeon has the smallest one. salmon caviar light orange, in coho salmon and sockeye salmon - brick red.
Sturgeon caviar
Sturgeon caviar is obtained from beluga, stellate sturgeon, sturgeon, and Kaluga.
Grainy caviar
grainy caviar - whole eggs. Washed in clean cold water, salt fine salt with the addition of antiseptics (sorbic acid or borax) to lengthen the shelf life. The ambassador lasts 3-4 minutes. After salting, they are thrown back on a sieve.
It is divided into three varieties.
The highest grade is caviar from one type of fish, one pickle. The eggs are the same size, medium and large, the same color, from light to dark gray. Sturgeon has a yellowish or brownish tint. Dry crumbly consistency. Tasty, without foreign taste and smell.
1st grade - caviar from one type of fish, one pickle, of different sizes and colors. The consistency is moist, slight aftertaste of "grass".
2nd grade - eggs from different fish, one pickle, different size and color, thickish or moist consistency. A taste of silt, weed, or spiciness.
Salt in all varieties 3.5–5%.
Barrel granular - 6-10% salt, antiseptics are not added to it.
Store granular caviar at a temperature of -3 ... -6 ° C and a humidity of 75-80%; jar - 10 months, barrel - 8 months.
Grain pasteurized caviar
Grain pasteurized- prepared from fresh grain of beluga, sturgeon, stellate sturgeon or salted jar granular caviar 1st grade and 2nd grade.
Caviar is pasteurized at a temperature of 60°C. They are not divided into varieties.
Caviar of one salting, the same size. Please allow slight difference in color and size. The consistency is dry, crumbly, slightly moist. Free from foreign tastes and odors. The taste of silt or sharpness is allowed. Salt content 3–5%. Store at a temperature of -2 ... -4 ° C and a humidity of 75-80% for 12 months.
Pressed caviar
Pressed caviar - obtained from caviar of any kind of sturgeon fish. Use grain with a weak shell. Salt for 2–3 minutes with heated brine at a temperature of 40–50 ° C. Salted caviar is placed in linen bags and pressed, then removed from the bags, mixed, packed in barrels or jars.
Subdivided into the highest grade, 1st grade, 2nd grade.
The highest grade is dark in color, uniform throughout the mass.Medium soft texture. The taste and smell are pleasant with a barely perceptible bitterness. Salt not more than 4.5%.
1st grade - the consistency is not quite uniform. The taste of grass, sharpness, bitterness. Salt content up to 5%.
2nd grade - variegated consistency from liquid to solid.
The smell of oxidized fat, bitterness. Salt content 7%.
Humidity in all varieties is not more than 40%.
Store at a temperature of -10 ... -12 ° C and a humidity of 75-80% for up to a year.
Yastik caviar
Yastik caviar - from unripe or overripe caviar, from which it is impossible to separate the films. Yastyks are cut into pieces, salted in cold brine. Then they are allowed to drain for 2-3 hours and packed in barrels and jars. They are not divided into varieties. Taste qualities low.
Store at a temperature of 0 ... -4 ° C and a humidity of 75-80% for 6 months.
On the lids of jars with sturgeon caviar, the name and location of the manufacturer, the trademark of the enterprise, the variety, the date of manufacture, the number of the master (two characters), as well as data on nutritional value are applied.
Apply to jars with granular caviar:
- for beluga and kaluga caviar: light gray - OOO, gray - OO, dark gray - O;
- for sturgeon caviar - light gray, gray and yellowish - A, dark gray, brown - B.
Salmon caviar
From the ovaries of the Far Eastern salmon: chum salmon, pink salmon, chinook salmon, sockeye salmon, coho salmon and sim. Available only in granular.
It is less fat, but contains more proteins. The taste is worse. Better caviar kezhi and pink salmon, the rest have a taste of bitterness. It is obtained from fresh grain, salted with the addition of urotropine and sorbic acid so that the eggs do not stick together - add vegetable oil(600 g per 100 kg of caviar), then mixed and packaged. Packed in tin and glass jars and barrels. The quality is divided into 1st grade and 2nd grade.
1st grade - caviar of the same breed of fish, of the same color and size, without pieces of film, the eggs are clean, elastic, well separated from each other. A slight viscosity is allowed. The taste and smell are pleasant, sockeye salmon and coho salmon have a taste of bitterness. Salt content 4–6%.
2nd grade - caviar of different fish, non-uniform color, pieces of film. The eggs are weak, the consistency is viscous. Weak sour smell and taste of bitterness and pungency. Salt content 4–7%.
Store at a temperature of 0 ... -6 ° C and a humidity of 75-80% for 10 months.
Caviar of other fish
From partial fish (carp, vobla, bream, pike, etc.), cod, herring, mullet and pollock. Produce:
Breakout - from pike perch, asp, carp, kutum, vobla, pike, cod and others. It is rubbed through a screen, then salted.
They are not divided into varieties. Must be of the same type, uniform color. The consistency is soft, the taste and smell are without discrediting tastes and smells. Bitterness and taste of silt are allowed. Salts in cans 6–8%, barrels 10–14%.
Yastik caviar - salted with whole yastyks of vobla, ram, pike perch, pollock, cod, herring. Salt content 14–16%. Subdivided into 1st grade and 2nd grade.
In the 2nd grade, caviar of different shades with a hard or weak texture, with a sour smell, a bitter or muddy taste, with a slight crunch when chewed, is allowed.
Salted-cured - from mature ovaries of mullet, striped mullet, notothenia. The bare ovaries are dried in the open air and covered with a layer of wax (1–2 cm) or paraffin.
Frozen caviar - from fresh breakdown or ovary caviar.
Protein black caviar(artificial) - from fish products, corn oil, vitamins and other components.
Defects:
- The taste of "grass", silt, bitterness - belong to the 2nd grade.
- Sharpness - due to sour taste, bitterness - a consequence of rancidity of fat.
Marking can be 2- and 3-row.
1 row 12 05 2020
day month Year
2 row Caviar
3rd row B 22 1 P, where B 22 is the enterprise number, 1 is the shift number, P is the industry index.
Caviar is produced from sturgeon, salmon, less often from cod, mullet and herring.
Caviar is a valuable food product. Contains complete proteins, fats, vitamins, minerals. Proteins 22 - 33% (granular), pressed, sturgeon - 30 -38%, partial caviar - 18 - 40%. Fat in sturgeon caviar is 17%, in salmon - 12%, in pressed, sturgeon - 22. Mineral substances - 1.2 - 1.9%, in partial caviar - 2 -3%. Caviar contains vitamins A, B, C, D. Humidity 53 - 66%. It is superior in nutritional value to many food products. Sturgeon caviar is especially valued, it contains 1-2% lecithin (for nerve tissues). The eggs are in the yastka. Each egg consists of a shell, protoplasm and a nucleus. In fact, black caviar is sturgeon and beluga caviar, sturgeon caviar is light gray to dark gray. Beluga has the largest caviar, and stellate sturgeon has the smallest one. Salmon caviar is light orange, in coho salmon and sockeye salmon it is brick red.
Sturgeon caviar. Sturgeon caviar is obtained from beluga, stellate sturgeon, sturgeon, and Kaluga.
grainy caviar- whole eggs. Washed in clean, cold water, salted with fine salt with the addition of antiseptics (sorbic acid or borax) to lengthen the shelf life. The ambassador lasts 3-4 minutes. After salting, they are thrown back on a sieve. It is divided into 3 varieties.
The highest grade is caviar from one type of fish, one pickle. The eggs are the same size, medium and large, the same color, from light to dark gray. Sturgeon has a yellowish or brownish tint. Dry crumbly consistency. The taste is pleasant, without foreign taste and smell.
1st grade - caviar from one type of fish, one pickle, of different sizes and colors. The consistency is moist, slight aftertaste of "grass".
2nd grade - eggs from different fish, the same pickling, different sizes and colors, the consistency is thick or wet. Taste of silt or weed or pungency.
Salt in all varieties 3.5 - 5%.
Barrel granular - 6-10% salt, antiseptics are not added to it.
Store: granular caviar at a temperature of -3-6 C, humidity 75-80%. Canned - 10 months, barreled - 8 months.
Grain pasteurized - prepared from fresh grain of beluga, sturgeon, stellate sturgeon or salted canned granular caviar of the 1st grade and 2nd grade.
Caviar is pasteurized at a temperature of 60 C. They are not divided into varieties.
Caviar of one salting, the same size. Please allow slight difference in color and size. The consistency is dry, crumbly, slightly moist. Free from foreign tastes and odors. The taste of silt or sharpness is allowed. Salt content - 3-5%. Store at a temperature of -2-4 C and humidity 75-80% - 12 months.
Pressed caviar- obtained from caviar of any species of sturgeon fish. Use grain with a weak shell. Salt for 2-3 minutes with heated brine at a temperature of 40-50 C. Salted caviar is placed in linen bags and pressed, then removed from the bags, mixed, packed in barrels or jars. Divided into the highest grade, 1st grade, 2nd grade.
The highest grade is dark in color, uniform throughout the mass. Medium soft texture. The taste and smell are pleasant with a barely perceptible bitterness. Salt not more than 4.5%.
1st grade - the consistency is not quite uniform. The taste of grass, sharpness, bitterness. Salt content up to 5%.
2nd grade - variegated consistency from liquid to solid. The smell of oxidized fat, bitterness. Salt content 7%.
Humidity in all varieties is not more than 40%.
Store at a temperature of -10-12 C, humidity 75-80% up to a year.
Yastik caviar- from unripe or overripe caviar, from which it is impossible to separate the films. Yastyks are cut into pieces, salted in cold brine. Then they are allowed to drain for 2-3 hours and packed in barrels and jars. They are not divided into varieties. Taste quality is low. Store at a temperature of 0-4 C and a humidity of 75-80% - 6 months.
On jars with moving lids with sturgeon caviar, the following is applied: the name and location of the manufacturer, the trademark of the enterprise, grade, date of manufacture, master's number (2 characters). Nutrition data.
Grained caviar marking:
For Beluga and Kaluga - light gray - LLC, gray OO, dark gray O.
For sturgeon and type - light gray, gray and yellowish - A, dark gray, brown - B.
Salmon caviar. From the ovaries of Far Eastern salmon: kezhi, pink salmon, chinook salmon, sockeye salmon, coho salmon and sim. Available only in granular. It is less fat, but contains more proteins. The taste is worse. Kezha and pink salmon caviar is better, the rest has a taste of bitterness. It is obtained from fresh grain, salted with the addition of urotropine and sorbic acid so that the eggs do not stick together, vegetable oil is added (600 g per 100 kg of caviar), then mixed and packaged. Packed in tin and glass jars and barrels. By quality 1/s, 2/s.
Perhaps, for many, a jar of red caviar is associated with the holiday.
But in fact, before reaching your table, there is no holiday around the caviar ... on the contrary, it is hard work.
I will try to show a few photos with the application.
In the bulk, all red caviar is mined in Kamchatka and Sakhalin (the Pacific Ocean, the Sea of Okhotsk and the Bering Sea). When the fishing season begins, the fleet rushes to the fishing grounds. In my particular case, the process is shown on the receiving and processing vessel BATM (large autonomous freezing trawler), which received fish from fixed nets on the western coast of Kamchatka.
From the fixed nets, fishermen-producers deliver the catch to the receiving and processing vessel.
Cutting line. Here fish are shkerat - caviar is put in blue paramushkas on top, intestines in one hole, fish in another. Gutted fish flows through the trays into the factory on the deck below, guts overboard. In the factory, gutted fish is washed, sorted by size, frozen and packed in containers. Ready for the freezer.
Sorting of ovaries with caviar by types. Mixing caviar from different fish is an unacceptable crime.
Here they wash the ovaries with outboard water.
At this stage, the eggs are separated from the eggs - they rumble. The machine is called - butara. To make it cleaner - use two screens.
Separated caviar falls down on an inclined gauze. Here, too, there are pieces of film and all sorts of rubbish.
Screened caviar is salted in brine (saturated salt solution). Simultaneously with salting, caviar is washed here. The ratio of caviar / brine is 1/3. Salt to caviar saturation of about 4%. In time - about 10-20 minutes, depending on the "strength" of the brine.
By the way, the brine itself is boiled here on the deck in such "small saucepans".
After salting, the caviar is packaged in small baskets, which are placed in a centrifuge, where 10-15 minutes of "squeezing" makes the caviar almost dry and it falls on the master's table to add oil and preservatives. Here is the last control of purity and quality on a table illuminated from below.
Packing table with bottom illumination to show through the thickness of the caviar and to clearly see "foreign bodies" (pieces of blood, film, etc.). In the already salted and centrifuged caviar, on this table the master adds and mixes vegetable oil and antiseptics. Previously (until 2010) they used urotropin and sorbic acid, now some more "useful" rubbish. Before packing into a container, the master thinly spreads the “product” with a white spatula and makes sure that everything is clean. In the photo, just noticed something and chooses.
