At FFCE, we are dedicated to assisting you in developing premium caviar products. Our team of experts challenges and high standards associated with caviar production. We support you at every stage, from sourcing the finest roe to crafting a final product that meets the exacting expectations of discerning consumers. Our expertise ensures that your caviar is not only of the highest quality but also stands out in terms of taste, texture, and presentation.

Our Process Improvement services help you streamline the delicate handling and curing processes, ensuring the correct consistency and quality across batches. We also provide Technological Support with the latest technologies and processes to integrate advanced preservation and packaging techniques. Maintaining the freshness and integrity of the caviar is one of the key factors in deciding the success of the product. We also assist our clients in meeting all the standards, licenses and approvals globally. 

What is Caviar?

Caviar is a luxury delicacy consisting of salt-cured roe, primarily from sturgeon species such as Beluga, Osetra, and Sevruga. The production of high-quality caviar involves several critical steps, including the careful selection of roe, precise salting techniques, and handling to preserve the delicate texture and flavor that caviar is renowned for. The ovaries are removed from a sedated female sturgeon and passed through a sieve to remove the membrane. Freed roes are rinsed to wash away impurities. Roes are now ready to become caviar by adding a precise amount of salt for taste and preservation. The fresh product is tasted and graded according to quality. Finally, the eggs are packed into lacquer-lined tins that will be further processed or sold directly to customers

Setting up a plant for caviar production requires specialized knowledge and equipment to handle the entire process with the care it demands. Key equipment includes cold storage units to maintain the roe at optimal temperatures and precision salting machinery to ensure the caviar’s flavor profile is consistent and of high quality. Establishing a caviar production facility also involves strict adherence to hygiene and regulatory standards to ensure the product’s safety and quality. With the right infrastructure, expertise, and processes in place, you can produce caviar that meets the highest standards of the luxury market, offering a product that is both exquisite and sought-after.

Types of Caviar

Caviar is categorized based on the species of sturgeon from which it is sourced, as well as the size, color, and flavor of the eggs. The main types of caviar include:

  1. Beluga Caviar
    • Profile: Known for its large, delicate eggs and buttery, smooth flavor. Beluga caviar is considered the most luxurious and expensive type of caviar.
    • Color: Typically light to dark gray.
    • Flavor: Mild, creamy, and slightly nutty.
  2. Osetra Caviar
    • Profile: Medium-sized eggs with a firm texture and a rich, nutty flavor. Osetra caviar is prized for its complexity and unique taste.
    • Color: Varies from golden to dark brown.
    • Flavor: Distinctly nutty and briny, with a hint of seaweed.
  3. Sevruga Caviar
    • Profile: Smaller eggs with a more intense flavor compared to Beluga and Osetra. Sevruga caviar is often favored for its robust taste.
    • Color: Light to dark gray.
    • Flavor: Stronger, saltier, and more pronounced, with a briny finish.
  4. Kaluga Caviar
    • Profile: Similar to Beluga, Kaluga caviar has large eggs and a rich, buttery flavor. It is often seen as a sustainable alternative to Beluga caviar.
    • Color: Ranges from golden to brown.
    • Flavor: Smooth, buttery, with a slight nuttiness.
  5. Sterlet Caviar
    • Profile: Smaller eggs with a delicate, slightly sweet flavor. Sterlet caviar is less common and highly prized.
    • Color: Light to dark gray.
    • Flavor: Subtle, with a mild brininess.

The Production Process of Caviar

The production of caviar involves meticulous processes to ensure the quality and safety of the final product. Here are the key stages:

  1. Harvesting and Sourcing
    • Objective: Obtain high-quality sturgeon roe from sustainable sources.
    • Process: Sturgeon are raised in aquaculture farms or caught in the wild. The roe is carefully extracted from the fish, ensuring minimal stress and damage to the eggs.
  2. Screening and Cleaning
    • Objective: Prepare the roe for processing by removing impurities.
    • Process: The roe is screened to separate the eggs from the membrane and other debris. It is then gently washed to remove impurities and excess water.
  3. Salting and Curing
    • Objective: Enhance flavor and preserve the caviar.
    • Process: The eggs are salted using a precise amount of high-quality salt. This process, known as “malossol” (meaning “little salt” in Russian), is critical to maintaining the delicate flavor of the caviar. The eggs are then cured under controlled conditions to develop their characteristic taste and texture.
  4. Packaging and Storage
    • Objective: Protect the caviar and maintain its freshness.
    • Process: The cured caviar is packed into airtight containers, such as tins or jars, to prevent oxidation and preserve its quality. The containers are typically vacuum-sealed and stored under refrigeration to extend the shelf life.
  5. Quality Control and Testing
    • Objective: Ensure the safety and consistency of the caviar.
    • Process: Caviar undergoes rigorous quality control, including sensory evaluations, microbiological testing, and chemical analyses. Each batch is assessed for flavor, texture, color, and salt content to meet strict quality standards.

Engineering of Packaging Materials for Caviar

The packaging of caviar is crucial for maintaining its freshness, flavor, and quality. The choice of packaging materials must protect the product from contamination, oxidation, and spoilage.

  1. Tins and Jars
    • Objective: Provide a durable and airtight packaging solution.
    • Materials: Metal tins and glass jars are commonly used for caviar packaging. These materials offer excellent barrier properties against air, light, and moisture, preserving the delicate flavor of the caviar. Glass jars also allow for visual inspection of the product.
    • Benefits: Tins and jars are airtight, preventing oxidation and maintaining the freshness of the caviar. They are also tamper-evident, ensuring the integrity of the product.
  2. Vacuum-Sealed Packaging
    • Objective: Extend the shelf life and maintain product quality.
    • Materials: Vacuum-sealed pouches or trays made from multi-layered films provide an additional layer of protection.
    • Benefits: Vacuum sealing removes air from the packaging, reducing the risk of oxidation and spoilage. This method is particularly effective for preserving caviar’s flavor and texture.
  3. Refrigeration and Cold Chain Management
    • Objective: Maintain optimal temperature conditions to prevent spoilage.
    • Process: Caviar must be kept at low temperatures throughout the supply chain, from production to distribution and retail. Cold chain management involves using refrigerated storage and transportation to maintain the product’s quality and safety.