Processing of fish roe

Before making caviar, fish eggs can be processed into caviar products, and the process is basically the same as that of caviar. However, after the treatment of fish eggs, the roe is not removed and directly carried out post-processing (post-treatment is to produce different products such as salted, smoked products, etc.). Most of the world's fish roe products are stored by dry or salted methods.

Generally speaking, smoked products have to be fermented. The salted fish eggs were smoked and the isolated fish roe were put in a bucket, sealed and stored in a cool environment (13-15 ℃) for a month, during which time they began to ferment. The fermentation was suspended by adding excess salt with a ratio of 1 ∶ 7 to fish eggs.

Dried products mean that fish eggs are washed, drained, then rolled in fine salt or soaked in salt water, dried after a certain period of time, and avoid moisture absorption. End the drying treatment when the color turns crimson and hardens. The products can be dipped in beeswax, wrapped in wax paper or vacuum packed and refrigerated.