The first is to knock the sturgeon unconscious (not to kill it, because then the eggs will rot faster);

Then take out the fish eggs, screen, clean, filter dry, and then give them to experts for safekeeping;

He will grade fish eggs according to their size, color, hardness, density and smell.

Finally, the most important decision in the whole process is made: how much (yes, how much) salt should be put in the fish eggs to make caviar, but the salty taste will not hide the subtle combination of taste and taste. After adding salt, the fish eggs are shaken to dryness on a sieve, and then they can be canned and shipped around the world.

In order not to waste things, I found a way: I can also get rid of some fishy smell.