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Caviar is one luxurious delicacies in this world, with a rich history and a production process that takes numerous periods.

In this at caviar production, we will take a closer look at the life cycle of caviar production from hatchling to harvest, and explore the intricacies of this sensitive industry.

The journey of caviar production begins in a nursery, where fertile sturgeon hatchlings are carefully cared for and fed quality food to ensure they grow healthy.
Sturgeon are a primitive species, which is why they take a long while to mature.
Female sturgeon can live up to centuries or more in quarantine, while male sturgeon sturgeon typically live shorter lives.

Once the sturgeon reach a certain age, usually around 5-7 years old, they are transferred to a larger pond or a dedicated caviar farm. Here, they continue to grow and mature, with careful monitoring of their diet, environment, and overall health.
Sturgeon are sensitive creatures and require a specific water temperature, pH level, and quality diet to thrive.

As the sturgeon grow in size and maturity, they are split into different groups: those females, who will eventually produce the caviar the caviar, and the males, икра красная купить в москве 1 кг who will serve as embryos.
Female sturgeon are carefully selected based on their size, age, and breed, and are then matroned which is the process of inducing them to spawn and bear.

Matroning is precise and effective process that requires a lot of attention and knowledge.
The female sturgeon is first subjected to gentle massage to stimulate release of eggs of eggs. The eggs are then rinsed and meticulously collected in a specialized container. The caviar is still attached in bundles which is why it is also referred to as 'berries'.

When the caviar is ripe and ready to be pulled, the eggs are released, and the caviar is meticulously collected. This process is called ‘seiving’, and is where top-notch caviar is separated apart lower-grade caviar.
The caviar is then sorted by size, and is packaged and prepared for market.

Picking caviar is a labor-intensive and meticulous process.
Sturgeon caviar is only collected at midnight during the new moon, as this is the point at which the eggs are at their best quality and most ripe.
The caviar is typically collected in small quantities, with each batch carefully selected and sorted for consistency.

The last step in the caviar production cycle is grading and packaging,
High-quality caviar is sorted and graded according to quality, and is prepared in small jars.
This is the point at which the caviar is ready for market and distribution to culinary establishments around the planet.

In conclusion, the life cycle of caviar production from hatchling to harvest is a delicate and beautiful process that takes several years.
From those small sturgeon hatchlings in the nursery to the mature sturgeon in the same setting, every move of the process requires great attention, expertise, and vigilance to detail.
The result of this effort is high-quality caviar in the world, sought after by connoisseurs and gastronomes for its unique flavor, ripeness, and precious luxury.