The main fishing seasons are spring and autumn. To produce the quality of caviar which Gourmet House is renowned, takes time and great care, a process which cannot be rushed.
Fishing nets are cast in the lakes overnight. The size of these mesh nets varies according to the season, region and type of sturgeon being caught. The fishermen only carry two or three fish at a time, carefully transporting the fish to the fishery to avoid damaging the eggs.
At the fishery, the sturgeons are washed and scrubbed with fresh water. Then the Caviar Processor cuts the abdomen from tail to head, taking great care not to damage the eggs which are removed together with the membrane. The Caviar Processor will sort the sturgeon roe, determining the variety and grade, according to size and colour, judging the condition of the whole roe in terms of its maturity. The eggs are then rubbed gently through a large mesh sieve, to allow the eggs to pass through and leave the membrane behind. The eggs are washed in cold water. After passing this quality control procedure the caviar is lead through one of the most delicate operations: the salting.
The exact quantity of salt will depend on the eggs quality, maturity and the actual salt content required. Delicately, the caviar is placed in a round tin of 1.8 kg. The lids are sealed by a press that expels any surplus oil and salt. A wide rubber band is placed around the tin. The tin is then wiped clean and labelled.
The sturgeon itself is never wasted but sold to private and commercial clients.