FOREWORD

1.0 CAVIAR PRODUCTS
1.1 INTRODUCTION
1.2 THE WORD 'CAVIAR'
1.3 LABELLING PRODUCTS
1.4 CANADIAN ROE RESOURCES
2.0 ROE
2.1 OVARIES
2.2 MATURITY
2.3 YIELD
2.4 FROZEN ROE
2.5 GRADING FRESHNESS
2.6 CHEMICAL COMPOSITION
2.7 EGG STRUCTURE
3.0 SCREENING
3.1 SCREENING OPERATION
3.2 SCREENING TECHNIQUE
3.3 SCREENING DEVICES
3.4 MECHANIZED SCREENING
4.0 SALTING
4.1 PRESERVATIVE ACTION
4.2 THE SALTING MECHANISM
4.3 SALINITY
4.5 CURING EFFECT
4.6 SALTING TIME
4.7 SALINITY MEASUREMENTS
4.8 DRAINING, EGG VISCOSITY AND VISCOSITY MEASUREMENTS
5.0 PACKING
5.1 FREEZING AND REFRIGERATION
5.2 BULK AND RETAIL PACKAGE
5.3 PACKAGE TYPE
5.4 CHEMICAL PRESERVATION
5.5 ADDITIVES AND DYES
5.6 PASTEURIZATION
5.7 PACKAGING OVERVIEW
6.0 QUALITY AND SHELF-LIFE
6.1 QUALITY GRADING
6.2 ORGANOLEPTIC TRIALS
6.3 DEFECTS
6.4 CHEMICAL AND BACTERIOLOGICAL EXAMINATIONS
6.5 SHELF-LIFE
6.6 QUALITY CONTROL AND ASSURANCE
7.0 THE CAVIAR SHOP
7.1 LAYOUT AND MECHANIZATION
7.2 PLANNING A SALMON CAVIAR OPERATION
7.3 WATER QUALITY
7.4 SALT QUALITY
7.5 BRINE PROPERTIES
7.6 BRINE MAKING REQUIREMENTS AND APPARATUS
7.7 SALTING TANKS
7.8 MISCELLANEOUS TOOLS, INSTRUMENTS AND MECHANISMS
7.9 SANITATION
8.0 PROCESSING DIFFERENT SPECIES
8.1 HARVESTING LUMPFISH ROE
8.2 PROCESSING LUMPFISH CAVIAR
8.3 WHITEFISH AND OTHER ORDINARY FISH
8.4 STURGEON FISHERIES
8.5 PROCESSING STURGEON CAVIAR
8.6 SALMON FISHERIES
8.7 PROCESSING SALMON CAVIAR
8.8 ARTIFICIAL CAVIARS

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 quick reference.

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.

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