Caviars and fish roe products.
Fish roe products are extremely valuable and currently enjoy expanding international and domestic markets. Caviars represent the best-known form of fish roe products; however, several other product forms are also consumed, including whole skeins and formulations with oils and cheese bases. Caviars are made from fish roe after the eggs have been graded, sorted, singled-out, salted or brined, and cured. Most caviar is marketed as a refrigerated or frozen food. Several types of caviar from different fish species are marketed as shelf-stable products. Market preferences for lower salt content have raised food safety concerns. Descriptions of and processing technologies for many delightful fish roe and caviar food products are presented here.
Bledsoe
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Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA.
Bledsoe
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Rasco
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D000818:Animals; D002784:Cholesterol / Q000032:analysis; D003080:Cold Temperature; D004531:Eggs / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis; D005399:Fishes; D005511:Food Handling; D005516:Food Microbiology; D018857:Food Packaging; D005519:Food Preservation; D005615:Freezing; D006358:Hot Temperature; D008055:Lipids / Q000032:analysis; D011506:Proteins / Q000032:analysis; D012965:Sodium Chloride / Q000032:analysis; D014815:Vitamins / Q000032:analysis
D005227:Fatty Acids; D008055:Lipids; D011506:Proteins; D014815:Vitamins; D012965:Sodium Chloride; D002784:Cholesterol