Gourmet USA
Food Supplier in Atlanta, GA
Caviar is processed by taking the roe (one huge sac) and running it over a very fine mesh screen that separates the eggs into separate pieces. The eggs then fall into a huge bowl that the Ikrjanschik (caviar maker in Russian) then adds precise amounts of pure sea salt. It takes at least 10 to fifteen years of apprenticeship until the Ikrjanschik is allowed to process the Caviar on his own. Salt is added to prevent freezing, as Caviar must be stored at between 28 to 31 degrees. The Caviar is then graded and packed into 4 pound tins.