The first is to knock the sturgeon unconscious (not to kill it, because then the eggs will rot faster); Then the fish eggs are taken out, screened, washed and drained, and then handed over to an appraiser to smell, taste, see and touch with his fingertips. According to the size, color, firmness, aggregation density and smell of fish eggs; 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, shake the fish eggs on a sieve until they are dry, and then can.