The method of obtaining sturgeon caviar is the main technological marker of its quality. This is written by Oleksandr Korkh, co-founder of the company Ukrainian Caviar Berry, in his column on Agrotimes. Yes, the traditional method involves slaughtering sturgeon at the IV stage of maturity. "Among the risks is the tightly compressed grain in the roe, which is why the eggs often have an imperfect, angular shape," he notes. "During shaking (sieving through a sieve) and storage, the egg shell may crack, forming a liquid in the jar - the so-called roe milk." According to Oleksandr Korkh, the taste of the caviar obtained by the slaughter method is rich due to the fatty tissue from the roe. However, the product is less stable during storage. The modern standard is ovulated caviar, which is obtained by milking a live fish at the V stage of maturity. "And here we can talk about the evolution of quality. After all, such caviar previously had a reputation for being rubbery due to excessive pasteurization to strengthen the shell. However, modern technologies and high processing expertise have made it possible to eliminate these..."