From the wintering basin the live hard-roed fish is then transferred for washing and then to an operating table for withdrawal of roe. Percentage of caviar obtained is usually 9 – 11% of the fish weight. A roe from each fish is collected in a separate bowl and is further transferred to the caviar manufactory through the intermediate window for further processing.
When transferring, roes are weighed. After weighing the eggs are sorted by maturity, colour, egg size, seed coat strength, smell, and taste. Then roes go through the sieve for screening to dispose of films.
