Caviar

• Ferment caviar for weeks to months
• Marinate sturgeon fillets for hours to days

Nutrition values are AI-estimated based on ingredients.

• Freshly harvested sturgeon roe
• 3.5% Malossol salt (by weight of roe)
• Cold water (for rinsing)
• Sturgeon fillets
• Applewood chips
• Brown sugar (for curing)
• Crème fraîche
• Plain potato chips

1. 1Select mature female sturgeon using ultrasound and biopsy to confirm ripe roe.
2. 2Carefully extract roe from the fish, e.g., via incision.
3. 3Gently massage the roe through a screen to separate eggs from membrane.
4. 4Rinse the separated roe multiple times with softened cold water.
5. 5Weigh the clean roe and add precisely 3.5% Malossol salt by weight.
6. 6Gently mix the salt into the roe until dissolved.
7. 7Pack the salted caviar into tins, ensuring no air pockets.
8. 8Store tins in cold temperature for aging/fermentation.
9. 9Optional: Fillet male sturgeon, cure with salt and brown sugar, then smoke with applewood.
10. 10Serve chilled caviar with plain potato chips and crème fraîche.

These instructions are our analysis of the original video. Watch on YouTube →