Caviar refers to the roe (eggs) of wild sturgeon fish (huso-huso), naturally found in the Caspian Sea and the Black Sea. Due to the risk of extinction facing these valuable fish, many countries, including Iran, have banned their fishing and shifted toward farming sturgeon in farming facilities.
High-quality, authentic caviar is harvested from the roe of Beluga, Osetra, and Baerri sturgeon. To achieve a premium final product, the process of farming and processing sturgeon requires the precise application of specialized technologies and expertise.
In this article, you’ll learn about the steps involved in Beluga caviar production.
Pre-Processing and Beluga Caviar Production
Overfishing has put sturgeon species at risk of extinction, leading to the widespread adoption of sturgeon farming worldwide, particularly in Iran. Before extracting Beluga caviar, it is essential to ensure the complete and proper growth of the sturgeon to produce a high-quality and valuable product.
Sturgeon farming is carried out in specialized aquaculture farms under the supervision of experts, making the processing of Beluga caviar a critical step.
Young sturgeon require constant feeding throughout the day and even at night. They are fed high-protein pellets to ensure proper growth. As the fish mature, the frequency of feeding is gradually reduced.
To remove toxic metabolites, certain bacteria are added to the rearing tanks, and the fish’s environment is regularly monitored to ensure optimal growth. After several months, the juvenile fish are transferred to larger tanks.
To maintain water quality, oxygen is continuously introduced, and carbon dioxide produced by the fish is removed. Solid waste is filtered out of the tanks, ensuring a clean and healthy environment. Following these meticulous conditions, it typically takes 7 to 10 years for the sturgeon to reach maturity and for their caviar to be ready for harvest.
Beluga Caviar Production: A Delicate Process
The eggs of sturgeon fish make up approximately 15 to 18 percent of their body weight. Interestingly, it’s impossible to visually distinguish between male and female sturgeon. To address this, high-frequency ultrasound is used to determine the fish’s gender and assess the development stage of the eggs inside the fish.
Before performing the ultrasound, the fish need to be calmed using various methods such as exposure to carbon dioxide, sedatives, or even mild electric currents. Once the fish is sedated, high-frequency ultrasound is conducted to evaluate the ovaries and assess the egg production potential of each fish.
A biopsy is also performed to determine the quality of the eggs, including their colour and size. It’s said that by the age of seven, only about 10 to 20 percent of the fish are ready for Beluga caviar harvesting. The rest are returned to the tanks to continue growing.
Also read: Mini Caviar Pizzas: A Unique Recipe with Osetra and Royal Beluga
Preparing Fish for Beluga Caviar Processing
In the next stage, the fish are transferred to clean water tanks to remove any off-flavours. A crucial aspect of Beluga caviar production is ensuring the fish experience no stress at any stage of their growth. If stressed, the fish may reabsorb their eggs, requiring another year or two to produce new ones.
How is Beluga caviar Harvested?
Beluga Caviar production is carried out in three main ways:
- Traditional Method: In this method, the sturgeon is stunned with a blow, and the two ovaries are removed through a small incision in the fish’s abdomen. The eggs are then extracted from the ovaries through a process called stripping.
- Caesarean Section: Another approach involves performing a caesarean section to extract the eggs. After the procedure, the fish’s abdomen is stitched up, allowing it to recover and produce more eggs in the future.
- Massage Method: In the third method, the eggs are gently extracted by massaging the fish’s abdomen.
Once the Beluga caviar is harvested, the fragile eggs are immediately chilled. They are carefully rubbed over a mesh screen by hand to remove their outer membrane. The eggs are then washed several times with cold water to remove impurities, broken or damaged eggs, and any residual membrane.
After washing, any remaining damaged eggs and impurities are manually removed using tweezers, ensuring the caviar is uniform and intact for the next stages of production.
Final Processing Stages
The cleaned Beluga caviar is placed in mesh containers to drain excess water. The processing method is critical, as it directly impacts the flavour of the final product. Before packaging, the Beluga caviar is carefully weighed, and fine-grained salt is added to enhance its flavour and shelf life.
In the final stage, the Beluga caviar is cooled to allow the salt to be absorbed over a period ranging from six minutes to several hours. The excess liquid is drained using a sieve, and the Beluga caviar is dried with a cloth. It is then ready for packaging and distribution.
Processed Beluga Caviar Packaging Process
Beluga caviar is packaged in stylish and beautiful tin cans, typically made of laminated tin. Usually, the cans are hand-filled with caviar and then gently pressed to remove any air inside. Even a small amount of air left in the cans can cause oxidation and spoil the caviar. Finally, after these steps, the cans are tightly sealed.
Beluga caviar typically has a shelf life of three months. The longer the caviar is stored, the more its taste changes, and it develops a distinct smell. Usually, each can contain caviar from a single fish. Additionally, the group of sturgeon from which the caviar is harvested should be of the same age and size, and raised in the same location and conditions.
The Importance of Beluga Caviar Processing
Beluga caviar processing methods are highly varied. Each of these techniques can have a significant impact on the final product’s quality and, as a result, its market appeal.
Analysis of different Beluga caviar samples reveals noticeable differences in water, protein, and fat content, which may be linked to the processing method. There are three common methods of caviar processing to maintain product quality over time.
In all methods, salt is used as the primary preservative to extend the caviar’s shelf life and enhance its flavour. The amount of salt and the preservation method can vary depending on the quality and type of caviar. In general, higher salt content leads to dehydration of the caviar, which in turn increases the concentration of lipids and proteins.
Impact on Quality and Shelf Life
High-quality Beluga caviar contains less than 3% salt. Another type of lightly salted caviar, called “Malossol,” has a salt content of less than 5%. This is considered the best processing method for preserving the true flavour while reasonably extending the product’s shelf life. In some parts of the world, borax is added to Malossol caviar to reduce the amount of salt used.
Caviar processed as Malossol, if the eggs are of poor quality, such as being too soft, loose, or damaged, is usually turned into pressed caviar. In this method, the caviar is processed with a little more salt than usual for Malossol caviar, then compressed into a firm, jam-like or jelly-like consistency.
Caviar with a salt content of up to 8% is known as “salty” or semi-preserved caviar, and its taste has less of a fresh sensation. This method of processing is typically used only for lower-quality caviar. Sometimes, other preservatives like sodium benzoate are added to certain types of salty caviar.
When more than 10% salt is added to caviar, the product is called “Paysonaya,” which has a jelly-like consistency and can last for about three months.
In addition to the amount of salt used in the caviar production process, other factors also influence the composition of the caviar. The stages of gonad development and the number of previous spawnings significantly affect the size and composition of the caviar.
Beluga caviar is a perishable product and must be stored in the refrigerator. Fresh caviar can be kept for two to four weeks in the fridge. To extend its shelf life, caviar can be frozen or pasteurized at high temperatures to eliminate any bacteria. Pasteurized Beluga caviar has a longer shelf life and can be stored at room temperature for up to a year.
Although pasteurization reduces the quality of texture and taste, it is desirable for safety and longevity. Other caviar processing methods, such as freezing and drying, also extend the shelf life of caviar.
Final Thoughts
As mentioned in this article, the processing method of Beluga caviar plays a significant role in enhancing the quality and flavour of the caviar. At Asil Caviar, we use the most advanced equipment and follow strict hygiene practices in the preparation of our caviar to ensure you have a delightful and luxurious experience with this gourmet food.
You are welcome to visit the Asil Caviar online store, where you can browse a selection of caviar and seafood products, compare them, and choose the one that best suits your taste and preferences. Should you need any assistance during your selection, please do not hesitate to contact the phone numbers provided at the bottom of the page, and our knowledgeable sales consultants will be happy to guide you in choosing the perfect product.
Read more: Why choose Baerii caviar?
FAQ about how to Beluga caviar made
1. How is Beluga caviar produced?
Beluga caviar begins its journey once the roe is carefully collected from the sturgeon. The roe sacs are gently worked over a fine stainless-steel mesh, allowing the delicate eggs to separate from the surrounding membrane. Afterward, the eggs are rinsed with precision and any trace of membrane, broken shells, or impurities are removed one by one—often with the help of tweezers. Once the batch is clean, it’s weighed, lightly salted to bring out the flavour, and finally packed, ready to be enjoyed in its purest form.
2. Are fish killed when extracting caviar?
Usually, yes. Traditional caviar production involves killing the sturgeon to remove the roe sacs. However, newer “no-kill” methods, such as gently massaging the eggs out or using minor surgery, allow the fish to survive — though these techniques are less common for premium caviar
3.Does Beluga caviar come from whales?
No. Beluga caviar comes from the Beluga sturgeon (Huso huso), a large freshwater fish found in the Caspian and Black Seas. Beluga whales are mammals that give live birth and do not produce caviar.