This manual deals with caviar type products, i.e. singled-out
and salted fish eggs which are obtained by passing fish ovaries through
a series of screens or otherwise. Utilization of roe as whole or procut
pieces which are salted, blended into pate, smoked, or otherwise cured,
as well as the use of roe for bait in fishing, is not discussed.
This manual contains information of "Good Caviar Manufacturing
Practices," and is based on literature review.
When the word caviar is used without an adjective, the
multitude of caviar type products as defined above is meant. Specific
caviars are designated by fish species, e.g. beluga caviar, osetra or sevruga caviar.
Chapters 1.0 to 7.0 are dedicated to the general principles
of caviar processing. Technological steps relating to particular caviar
types are often similar. Chapter 8.0 offers condensed recommendations
and process flow diagrams for specific caviar types and can be used for
Our goal is not to impose rigid recipes and norms, but rather
to make it easier for the processor and broker to make the best business
decisions while confronting various practical situations. This knowledge
could then be creatively applied to all kinds of practical situations:
to assist fishermen, processors, distributors and consumers in better
understanding technological, marketing, product quality and safety issues.
The most important caviar products processed in Canada are
chum and lumpfish caviars. Some whitefish, trout, and sturgeon caviar
are also processed. Canadian roe resources are large enough to provide
for a significant caviar industry.