Sturgeon fish are typically harvested in the fall or winter months, when they are at the peak of their egg production. The fish are carefully caught and then the eggs are removed from the belly using a gentle hand-massaging technique.

The eggs are then salted using a precise amount of salt for a specific period of time, depending on the desired taste and texture. This step is crucial and can greatly affect the final product.

The salted eggs are then aged in a cool, dark environment for a period of time to further enhance the flavor.

The final product is packaged and sold in tins or jars, typically in small portions due to its high cost and delicacy.

The eggs are washed and carefully separated from any debris, such as bits of tissue or blood, to ensure the highest quality caviar.