In the commodity value the first place is occupied by the caviar of the white sturgeon (Beluga), then comes - the caviar of the sturgeon (Oscetra), and the third place occupies - the caviar of the stellate sturgeon (Sevruga) though the latest contains a lot of fats and fibers.

The high-quality caviar can be received not from every fish, but only from the fish achieved the maturity: for beluga it occurs in 18 years, for the sturgeon - in 15, and for the stellate sturgeon - in 12.

The process of manufacturing looks rather simple: they take out the tissue with caviar from the fish, then separate the grains from the connecting substance - punch on a special "grohotka" (a grid on a frame), wash out, reset on a sieve, weigh and add the necessary quantity of salt, as the high contents of fiber (30 %) and fat are the reason for the easy damage of caviar.

The black caviar happens to be granular, pressed and jastichnaya.

For the manufacture of the granular caviar they use only quite ripened, easily separated from the jastiki (ovaries of fish) caviar. For salting this caviar they apply a fine dry restaurant salt. Salting of caviar proceeds some minutes and comes to an end when the greatest quantity of the salted water - the so-called "tuzluk" is formed. The correctly salted caviar refers to dry-short, its grains are safe and are well separated one from another.

The best granular caviar is prepacked in cans and it is called canned. Canned caviar is the least salted as when being salted no more than 5 % of salt from the weights of caviar (therefore only 2-2,5 months can be stored) is used. After the tuzluk has flown down it is prepacked in tin banks of the capacity of 0,5 - 1,8 kg. And the diligent manufacturers impose the caviar above the edges of a can, then the can is closed and "pressed out", thus the edge happens to be higher than the cover. When the can is open, the surface of caviar reminds a mirror, and the cover of the can appears dry, without stuck grains. The poachers are not so generous - as a result the underweight is obvious, besides, such caviar remains fresh not for a long time, you see, the moisture is the best environment for the development of the micro-flora.

A little bit more roughly and more salty barreled caviar (prepacked in oak barrels), when salting it up to 10 % of salt is used. The granular barreled caviar is not developed for the home market.

From quite good-quality, high-grade granular caviar they prepare pasteurized caviar. After salting (the weight of salt makes up to 5 % from the weights of caviar) caviar is displayed into tins or glass cans of different capacity. It is prepacked with the help of a measuring hopper, weight of every tin is supervised on the weights. After packing the tins they subject it to the double pasteurization in the pasteurizer - the capacity with hot (65 С) water. The pasteurized caviar is steady in the storage: in glass cans - 8 months, in tins - from 10 months till one year.

From fresh caviar unsuitable for granular "remake", that is for the manufacture of granular, the pressed caviar is prepared. Dry salting is not suitable to it, the tuzluk method of salting is used (prepared in the definite way water) at temperature 40 C. After salting and easy pressing, as a result of which the caviar turns to homogeneous weight, it is displayed into tins. Such caviar is stored 8 months.

It happens that grains are badly separated from the connecting tissue, it means that, either there is a lot of fat in caviar, or it has not ripened or has already become overriped. In such cases the jastiki are cut on pieces and salted. Such caviar is called jastichnaja. It is quite good-quality caviar, but it is significantly more salted and a little bit more roughly granular than pressed caviar. The term of the storage does not exceed a month: because of the high contents of fat jastichnaja the caviar is fast to spoil.

Some years back new technology of the reception of the delicacy product from caviar that is not pressed were developed, that caviar received the name "Astrakhan" - it is tasty and rather inexpensive.

Because of the high contents of fats this caviar has rather limited term of the storage. For a long time to prolong this term boric preparations were applied. And though they were solved to be used by the Ministery of the Health of Russia, the quantity was strictly limited by the federal standard - hundred grams of caviar can contain no more than 0,6 % of boron, the toxic element, nevertheless, boron - which is capable to store in our body (in particular, in the nervous fabric), breaking the exchange of substances. And only the absolutely new way of the prolongation of the terms of the storage of black caviar with the help of the harmless food additives has been developed. At their application one receives an ecologically pure product, besides the terms of the storage of caviar are extended: for pasteurized - up to about one year, for granular canned - up to 6 and more months.