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[:RU]How to produce caviar[:]

[:RU]Today, in our magazine reporting from Anadyr enterprise «Chukotrybpromhoz», which is engaged in production of fish and its subsequent processing.

Where does the caviar — under the cut.
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2. caviar taken from fish salmon, but to get it, you have to catch the fish first.
Meters 100 from the coast in the Anadyr estuary placed cages and nets that’s just checked in the morning and in the evening, when most fish.
Anadyr, fish catch

3. In addition to salmon catches every little thing.
Anadyr, fish catch

4. Slowly shifting network of the cages, the fishermen in the course sort out defective fish — injured or pogryzennyh seal.
Yes, the seals have the audacity to get into the network and nibble salmon halves are then heads or carcasses.
Anadyr, fish catch

5. «quality product» is thrown into the tank by hand, which will be sent immediately to the factory.
Anadyr, fish catch

6. Tank tow the boat to the plant, which stands on the banks of half a kilometer from the fishing season networks.
Anadyr, fish catch

7. Tank moored and begins unloading the fish — a huge net, controlled winch.
Anadyr, fish catch

8. vimba spreads in the box, chum and pink salmon in this rushing, jumping and some are trying to escape. Some people even manage to escape.
Anadyr, fish catch

9. The latter throws in the net manually.
Anadyr, fish catch

10. Next, the box poisoned the shop — there he is little blue greens in the distance. A light green building — the office and the lab.
Anadyr, fish catch

11. The box is mounted on a special platform that will lift and dumped directly into the fish shop.
Anadyr, fish catch

12. 10 seconds and the fish falls out in the cutting room.
Anadyr, fish catch

13. Here on the whole route is a continuous «rain.»
Anadyr, fish catch

14. Cutting conveyor.
Anadyr, fish catch

15. Primary treatment involves opening the belly, and removal of the viscera.
Anadyr, fish catch

16. To fish do not rock the boat, because most are still alive, her mouth fixed.
Anadyr, fish catch

17. This male.
Anadyr, fish catch

18. milk (they are the same fish sperm) and guts sent to the pipe on the left.
Anadyr, fish catch

19. trumpet they «come to the shore» to the tray, which are washed and sorted.
Anadyr, fish catch

20. Fried Milk — omnomnom!
Anadyr, fish catch

21. And here she is ripe.
Anadyr, fish catch

22. just taken from fish roe is coated, on which it has to be cleaned. This process is delicate, because the eggs are very delicate.
Fish eggs go into the pipe on the right and go into a closed caviar shop for further processing. We’ll come back to them.
Anadyr, fish catch

23. Two strips of eggs — each big fish can be up to 1/6 of its weight.
Anadyr, fish catch

24. The next phase — a deep cleaning of the viscera and washing.
Anadyr, fish catch

25. If the previous pipeline fish only removed the eggs and milt, here everything is cleaned cleaned.
Anadyr, fish catch

26. A separate pile lie heart.
Anadyr, fish catch

27. Do you know where the fish is the heart? I know.
Anadyr, fish catch

28. Here people work with humor.
Anadyr, fish catch

29. On a strong stream of water chum and pink salmon again washed.
Anadyr, fish catch

30. And after washing her laid out on the shelves.
Anadyr, fish catch

31. Laid gutted chum.
Anadyr, fish catch

32. Pink salmon surprised.
Anadyr, fish catch

33. The filled container is sent to a freezer.
Anadyr, fish catch

34. Here, at a temperature of -44 degrees freezes the fish for 4 hours.
By the way, all chilled fish which reaches the consumer, is just that — frozen and glazed.
The lower the temperature, the better the quality of the meat.
Anadyr, fish catch

35. After the freeze sent to the packing workshop.
Anadyr, fish catch

36. There Ketino frozen for a few seconds thrown into the water to form a glaze.
If anyone knows the process more accurately, please comment on a place I did not have time to ask.
Anadyr, fish catch

37. And immediately packing of bags and boxes.
Anadyr, fish catch

38. The box is weighed and signed.
Anadyr, fish catch

39. 25-something kilograms, and within 5-7 fish.
Anadyr, fish catch

40. Boxes shipped after consumers. «Chukotrybpromhoz» provides the Chukotka region, and further realizes a surplus of Russia.
Anadyr, fish catch

41. Moving.
Anadyr, fish catch

42. The process of separating the chaff from the grain was closed, so we just showed nearly finished products.
Anadyr, fish catch

25 kilos of caviar dumped on the table, which will be the final stage of processing.
Anadyr, fish catch

44. The eggs are added olive oil and glycerol.
Anadyr, fish catch

45. Classic Borges.
Anadyr, fish catch

46. ​​Next, add the preservative.
Anadyr, fish catch

47.
Anadyr, fish catch

48. She asked whether there is the secret of the company, said that there is no …
Anadyr, fish catch

49. Then all carefully mixed.
Anadyr, fish catch

50. The only thing forgot to ask — and when salt is added? Apparently, this is also a closed process.
Anadyr, fish catch

51. small portions of eggs tested for clearance of the presence of agglomerated berries and films.
Anadyr, fish catch

52.
Anadyr, fish catch

53. Serving for the laboratory.
Anadyr, fish catch

54. In one such plastic container holds 45 kg. caviar. Then she realized the shops.
Anadyr, fish catch

55. It’s nice to eat!
Anadyr, fish catch

56. Here is a vkusnota.
Anadyr, fish catch

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