464 MARINE PRODUCTS OF COMMERCE 



Caviar 



U. S. Processes of Manufacture. Caviar in the strictest sense of the word is the 

 prepared roe of various species of sturgeon. Recently, roe of various other species 

 of fish has been used for making caviar since the supply of sturgeon roe has 

 diminished to the point where it is entirely inadequate to meet the demand. Other 

 species of fish whose roe are sometimes used for making caviar include spoonbill 

 cat or paddlefish, salmon, whitefish, lake herring, carp, and cod. 



Only a comparatively few years ago sturgeon was a very common fish in Ameri- 

 can waters. However, when caviar and smoked sturgeon became popular, the price 

 of these products rose rapidly and fishermen found sturgeon fishing a profitable 

 occupation. As a result the waters were overfished, and now sturgeon is prac- 

 tically nonexistent. Because of the scarcity of these fish only a limited amotmt of 

 caviar is prepared in the United States. In most cases the fisherman who catches 

 the female sturgeon prepares the caviar and sells it either to the local buyer or to a 

 buyer in a nearby wholesale market. 



In preparing caviar the sturgeon roe, immediately after its removal from the fish, 

 is placed on a 4-mesh sieve over a large mixing tub. The roe is rubbed back and 

 forth on the sieve until the eggs pass through, leaving behind membranes and 

 connective tissue. About 1 pound of Luneburg salt or /2 pound of American dairy 

 salt is sifted over each 12 pounds of eggs. Luneburg salt is a German salt that has 

 a flavor which is particularly complimentary to caviar. Immediately after the 

 addition of the salt the mass is thoroughly mixed. At first the mass is sticky, but 

 enough water is soon abstracted from the sturgeon eggs to dissolve the salt and 

 form a brine. The mixing is continued for 5 to 8 minutes, after which the mixture 

 is allowed to stand 10 minutes or longer. The eggs are then poured into sieves, 

 having a capacity for 8 to 10 pounds of caviar, and allowed to drain for about an 

 hour. The caviar is poured into kegs and shipped to the canning factory where it 

 is placed in cans or jars which are sealed and pasteurized. 



A method for pasteurization, described by Levine, Fellers, and Barton (1949), 

 recommends immersion of the caviar in a hot-water bath at 155 to 160° F (69 to 

 71° C) for 30, 45, and 60 minutes for 1-, 2-, and 4-ounce containers, respectively. 

 This treatment makes it possible to store caviar at temperatures as high as 60° F 

 (15.5° C) for several months without off flavors or decomposition resulting. 



Caviar Manufacture in Russia. The preparation of caviar is a matter of much 

 importance in Russia. The most highly prized caviar is made from sturgeon roe. 

 Since the sturgeon fisheries of Russia are much greater than those of the United 

 States, more sturgeon caviar is prepared in that country. Roe from the pike perch 

 {Lucio perca sandra), the Caspian roach, and the bream are also extensively used 

 for a preparation known as scaled-fish caviar. The methods used in Russia are much 

 the same as those employed in the United States, except that comparatively little 

 is canned and much is prepared especially for export by pressing. Pressed caviar 

 contains less water than the ordinary product, and consequently keeps better. 



Fresh-Grain Russian Caviar. Fresh-grain caviar is prepared in Russia from the 

 full roe of the female sturgeon. After killing, the fish is placed on a coarse mesh 

 screen spread across a wooden tub. The roe is removed by splitting the belly of the 

 sturgeon with a sharp knife. The roe is gently rubbed through the screen with 

 the palm of the hand. This separates the eggs from the binding tissue, and they 



