Filling caviar requires extreme care, precision, and hygiene to preserve its texture, taste, and high market value. Caviar is delicate and perishable, so it must be filled into containers using gentle, sanitary, and oxygen-minimizing methods.
Use a Cold Room
Work in a chilled environment (0–4°C) to maintain freshness.
Prepare Clean Jars or Tins
Use glass jars, cups or metal tins (commonly 30g, 50g, 100g, 250g sizes).
Sterilize and dry the containers before use.
Scoop Gently
Use a plastic or mother-of-pearl spoon (never metal) to avoid oxidizing the roe.
Gently press caviar into the jar to eliminate air gaps without crushing the eggs.
Seal Immediately
Use a vacuum sealer or manual press sealer for tins.
For jars, tightly screw on the lid and store chilled.
