To get good quality caviar, sturgeons are raised in a warm and clean environment for about 10 years.
When the fish are old enough, they are taken from the breeding areas for ultrasound scans before their eggs are taken.
The entire egg collection and classification process must be performed by hand to ensure absolute accuracy and not miss any eggs.
After harvesting the eggs, the fish are cleaned and frozen to sell to restaurants or to be used for processing smoked sturgeon.
Prices for commercial sturgeon meat (males or females not used for eggs) range from VND200,000 to VND270,000 ($10-12) per kilo. The meat of sturgeons from which eggs were harvested is somewhat more valuable, at VND250,000 - VND300,000 ($12-15) per kilo.
After the pre-processing stage, eggs are marinated in salt imported from France in order to remain fresh and have a pure taste. Boxes containing caviar are made of gold-plated tin.
Some pictures on caviar processing:
Image may be NSFW. Clik here to view. With a price of up to tens of thousands of dollars per kilo, sturgeon eggs are often described as black diamonds on the dinner table. Sturgeon eggs are mixed with specialized salt imported from France. Image may be NSFW. Clik here to view. Sturgeons are raised for 10 years before they yield eggs. The average weight of these fish is up to tens of kilos. Each fish yields eggs equivalent to about 10-15 percent of its weight. Image may be NSFW. Clik here to view. When the fish are old enough, they are taken from the breeding areas for ultrasound scans, in preparation for the harvesting of eggs. Before taking eggs, fish must be cleaned. Image may be NSFW. Clik here to view. Female fish are put on the operating table and the technicians use a knife to slit their bellies. Image may be NSFW. Clik here to view. This step must be done by hand to ensure absolute accuracy and not miss any egg. Image may be NSFW. Clik here to view. Eggs are removed from the stomach of the fish before the fish is frozen to sell to restaurants. Image may be NSFW. Clik here to view. The egg follicles are rolled on a net sheet. The technician lightly rubs [the sheet?] and caviar falls into the pot underneath. Image may be NSFW. Clik here to view. Eggs are then washed with water. Image may be NSFW. Clik here to view. Image may be NSFW. Clik here to view. And mixed with pure salt. Image may be NSFW. Clik here to view. The salt is imported from France, with a price of VND900,000 ($45) per kilo. Image may be NSFW. Clik here to view. Boxes containing caviar are disinfected. Image may be NSFW. Clik here to view. Caviar is filled into boxes from 30gr to 500gr in weight. Image may be NSFW. Clik here to view. The boxes are made of gold plated tin. Image may be NSFW. Clik here to view. Affixing the label to the boxes is the last step in completing the product.
