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The harvesting process itself is labor-intensive. Female sturgeons are captured, and their roe is extracted with care. This roe is then cleaned meticulously to ensure that damaged or spoiled eggs are discarded. Quality control is paramount as workers check the brine concentration and overall quality before packaging.
Several factors contribute to the high cost of caviar, including the lengthy maturation time of sturgeons, the difficulty in sexing the fish, and the delicate nature of producing caviar.