Salmon egg

- 15 days after -
Eggs (sometimes called red caviar) are about 5 mm in diameter.
They are used for breeding salmon, are sold as is or serve food or cosmetic ingredient. The eggs are extracted from wild salmon caught in the snare they can also be removed (by clicking on the belly) of the female without killing the animal. Supply areas, in descending order of tonnage, are: Alaska, Washington state and Canada. The best quality is made from fresh eggs. There is a production from frozen eggs but the eggs when they suffer from this preparation must be pasteurized. The time between fishing and put in buckets of the finished product is 24 hours for the shortest and 3 days for the longest. The quality depends on two basic principles: the maturity and freshness. The eggs are cleaned of adhering membranes and are cured without any additive. The ideal salt level is 4 to 4.5% and allows a controlled temperature storage for several months.