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 Originating in the Maritime Provinces of Siberia salmon caviar has developed into a multimillion dollar export from the United States over the past several decades. The Caviar is made from the eggs of the Northwest Salmon (Coho, Pink, and Chum) and are selected at Alaska, Oregon and Washington Canneries in the spring season and packed in two styles. The European Style requires the connective tissue to be remove with the use of a sieve in the same manner as sturgeon caviar The Japanese Style which requires the eggs to
be graded and cleaned in their natural casing, then placed in cloth
lined wooden
To be suitable Salmon Caviar the eggs must be fresh, free of blood, clear in appearance and consistent in size shape and appearance.
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barrels. The barrels are held under pressure to
remove all moisture which makes a product firm enough for to be sliced
before eating.
