Processing of fish seeds

The fish eggs can be transformed into various caviar-like products before the final preparation. The process is similar to traditional caviar production, but with some key differences. Instead of fully processing the eggs, they are often preserved through salting, drying, or smoking to create different types of delicacies. Most of the world’s fish egg products are stored either dry or salted, depending on the desired texture and flavor. Smoked fish egg products typically go through a fermentation process. After being salted and dried, the eggs are placed in a container, sealed, and kept in a cool place (around 13 to 15°C) for about a month. During this time, natural fermentation occurs. To stop the process, an excess of salt is added in a ratio of 1 part salt to 7 parts fish eggs. This helps preserve the product and enhances its flavor. Dried fish egg products involve washing the eggs, draining them, and then rolling them in fine salt or soaking them in brine. After a set period, the eggs are dried thoroughly to prevent moisture absorption. When the color turns reddish and the texture becomes firm, the drying is complete. These products can then be coated in beeswax, wrapped in waxed paper, or vacuum-sealed for long-term storage and refrigeration. This method ensures the preservation of the eggs while maintaining their unique taste and texture, making them suitable for both local consumption and export. Whether salted, smoked, or dried, each technique brings out different flavors and characteristics, offering a variety of options for culinary use.

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