Process of Caviar Production
Caviar holds an allure of luxury that few other foods can match. But what actually goes into its production? Here’s a look at the intricate process.
The majority of caviar varieties originate from different sturgeon species, which are huge fish found in major rivers and coastal areas. Beluga, Osetra, and Sevruga are among the most sought types, with beluga widely regarded as the best caviar in Dubai and globally because of its rich, buttery taste and enormous pearl-like eggs.
Maturation and Spawning
Sturgeons take 5-25 years to sexually mature depending on species. When ready, they migrate to spawning grounds. There, the females’ eggs are manually expressed or the fish are allowed to spawn naturally. Each female yields between 7,000-1,500,000 eggs depending on size and breed
Grading and Sorting
Immediately after harvesting, the eggs are soaked in a saline solution for sorting. Only intact, non-deformed eggs of uniform size and color are selected manually, as even a single damaged egg can compromise the whole batch.
Salting and Pasteurization
The selected eggs are then lightly salted, about 25-30 grams of salt per kilogram to draw out excess fluids while retaining moisture. This step firms and plumps the eggs. Salted caviar is pasteurized for food safety but the process must be carefully controlled to avoid spoilage or texture/taste alteration.
Packaging and Storage
Premium caviar like Osetra commands some of the highest sturgeon caviar price points. To preserve freshness for discerning customers, it’s packed chilled into vented tins or jars and kept refrigerated. Some tins even boast their own refrigeration. Proper storage below 4°C is key to maintaining the delicate product’s flavor and texture until consumption.
With care taken at every step, the best caviar in Dubai results – smooth, unctuous beads imparting an umami burst on the palate. The labor and time invested ensure this luxury item remains a pinnacle of culinary indulgence.
