Sturgeon is harvested twice a year in the Caspian Sea region, in the spring and fall; it is generally believed that sturgeon caught in the spring produces caviar of better quality. Once the sturgeon harvesting season begins each year, fishermen work almost non-stop all day long, not unlike Taiwan's oyster season. The way to catch sturgeon in Russia is to take advantage of the characteristics of the sturgeon anadromous spawning, in the Caspian Sea around the confluence of the river formed by the delta area to wait to catch sturgeon, caught directly on the boat to kill the eggs. On the other side of the Caspian Sea, Iran's style is not quite the same, Iranian fishermen driving small boats to catch sturgeon in the lake, they specialize in catching sturgeon just about to spawn, the eggs of this kind of fish is relatively strong.

But it's not easy to deal with a sturgeon that's extremely aggressive and weighs up to 2,000 pounds, although it's very peaceful and often floats like dead wood. But being caught by a group of gawking humans is not a good feeling, so it's not easy to give it a good time after falling into the net. How to give a sturgeon a quick and accurate cut in the head when it is alive and well, so that it hangs up painlessly, it is up to the experienced fisherman. Otherwise, in the case of a slight pain, the sturgeon in the natural reflex to secrete a large amount of renin on the line, it is likely to destroy the caviar fresh original flavor. However, after the sturgeon died, things did not end immediately, because the roe is not easy to keep fresh, so the next step is to deal with the roe in a very short period of time, so the sturgeon's disembowelment often have to be operated on the boat, but also rely on the old fisherman's sense of touch to determine the quality of the roe, the maturity of the roe and the time to market.

The fishermen take out a large mass of roe and then use a sieve to remove the outer membrane, wash it in cold water, and then according to the size of the color to classify the packaging, but also by experience to sprinkle some salt to maintain the freshness, and bring out the original flavor of the caviar. Some caviar is also processed with some borax, which is said to make the caviar more elastic and flavorful (according to the experience of commercially available shrimp, borax can increase the elasticity, but the freshness of the shrimp's flesh is removed quite a bit, so the claim of increasing the flavor is retained), which removes the taste of salt, as well as the taste of salt, which is a good way to keep the flavor of the caviar. , which removes the taste of salt and has a relatively good preservative function (for the human body as well, so borax is not allowed to be added to the caviar sold in the U.S. and Japan).

Special caviar method: pot into the salad oil 50 grams, burned to fifty percent of the heat into the mahi-mahi fish roe 500 grams of low-fire stir-fry until the roe becomes white,

then into the Japanese Kimura caviar 25 grams of imported shrimp paste 15 grams of ketchup 100 grams of ground door salsa 1 bottle of oyster sauce 50 grams of salsa 10 grams of monosodium glutamate 10 grams of monosodium glutamate 10 grams of sugar 25 grams of garlic 15 grams of low-fire stir-fry! The flavor, pour in a little wine can be adjusted.

Transform ideas: with caviar fried other seafood can be.

Example:

Nestle Caviar Shrimp Balls

Raw materials: 300 grams of shrimp (16-20), 200 grams of celery, 50 grams of crab roe, 30 grams of bell peppers, 1 good Nestle.

Seasoning: salt, monosodium glutamate 4 grams each, egg white, 15 grams of cornstarch, 800 grams of salad oil, 15 grams of garlic cloves, ginger, scallion 5 grams each, 10 grams of carrot flowers, 50 grams of special caviar, 50 grams of fresh broth, 2 grams of sugar, 18 grams of wet starch.

Production: 1, shrimp to the sand line, add 3 grams of salt, 3 grams of monosodium glutamate, egg white, 15 grams of wet starch sizing, marinated into the burned to 40% of the heat of the salad oil in a low-fire slide for 0.5 minutes, removed from the oil. 2, celery, crab, respectively, cut the length of the 2 cm spatula. 3, the pan into the salad oil 20 grams, when burned to seventy percent of the heat of the garlic cloves, sliced ginger, scallions, carrot flower stir-fried aroma on a small fire, into the caviar! Turn well, down into the shrimp, celery, crab fillets, green pepper pieces, fresh broth over low heat, with sugar, 1 gram of salt, 1 gram of monosodium glutamate seasoning, thickened with 3 grams of wet starch, out of the pot into the bird's nest.

Features: fresh and light, red color.