How caviar is produced in Vietnam

VietNamNet Bridge – To get good quality caviar, sturgeons are raised in a warm and clean environment for about 10 years.

When the fish are old enough, they are taken from the breeding areas for ultrasound scans before their eggs are taken.

The entire egg collection and classification process must be performed by hand to ensure absolute accuracy and not miss any eggs.

After harvesting the eggs, the fish are cleaned and frozen to sell to restaurants or to be used for processing smoked sturgeon.

Prices for commercial sturgeon meat (males or females not used for eggs) range from VND200,000 to VND270,000 ($10-12) per kilo. The meat of sturgeons from which eggs were harvested is somewhat more valuable, at VND250,000 – VND300,000 ($12-15) per kilo.

After the pre-processing stage, eggs are marinated in salt imported from France in order to remain fresh and have a pure taste. Boxes containing caviar are made of gold-plated tin.

Some pictures on caviar processing:

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How caviar is produced in Vietnam Related image(s)