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Detailed Explanation of Fish Roe Processing Methods and Technical Key Points

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Before making caviar, fish eggs can be processed into fish roe products. The process is basically the same as that for caviar, except that after the fish eggs are prepared, the roe is not removed but directly subjected to post-processing (post-processing is intended to produce different products such as salted and smoked products). Most fish roe products in the world are preserved by drying or salting. Generally, smoked products must undergo fermentation. That is, after the salted and sun-dried fish eggs are smoked, the separated roe is placed in a barrel, sealed, and stored in a cool environment (13-

Before making caviar, fish eggs can be processed into fish roe products. The process is basically the same as that for caviar, except that after the fish eggs are prepared, the roe is not removed but directly subjected to post-processing (post-processing is intended to produce different products such as salted and smoked products). Most fish roe products in the world are preserved by drying or salting.

Generally, smoked products must undergo fermentation. That is, after the salted and sun-dried fish eggs are smoked, the separated roe is placed in a barrel, sealed, and stored in a cool environment (13-15°C) for one month, during which fermentation begins. The fermentation reaction is stopped by adding excess salt at a salt-to-fish-egg ratio of 1:7.

Dried products refer to fish eggs that are cleaned, drained, then rolled in fine salt or soaked in brine, and after a certain period of time are dried while being protected from moisture absorption. When the color turns dark red and the product hardens, the drying process is finished. The resulting product can be dipped in beeswax, wrapped in wax paper, or vacuum-packed, and refrigerated.

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