The process of making caviar, one of the world's top three delicacies / Korean street food 

How did I end up here..........

There are brands of caviar that are fish friendly. The mature female sturgeon are milked for their roe to be turned into caviar. This no kill method is extremely sustainable. A small portion of the eggs are held back from each milking to be fertilised for the future generations of sturgeon. The female is then rested and well fed for around 2-3 years before they harvest her roe again.

I love how they create this gigantic, perfect package, all sealed with a ribbon complete with an ice pack, a booklet, and a mother of pearl spoon, but then they put one tiny tin of caviar that's about 2 inches in diameter. Truly, presentation is everything (okay, to be fair, if I saw a package that big with the word "caviar" on it, I would expect more than a single tin)

Amazing video Thank you for sharing

I don't personally understand the hype over Caviar, but I love the process that they went through to harvest it for those who like it. 👌✨

I respect the craftmanship and dedication...but...essentially...sturgeons are being grown, fed and killed only to please wealthy humans taste buds?! 13 years, plus hours/days of patience and delicate work...for such a short-lived culinary experience. And it's a billions bucks industry... If anything, this encapsulates a lot of what's wrong with human nature... ***UPDATE*** 1700+ likes?!? WOOOOW. Thanks a lot y'all 🤗 Mostly to those of you who understood the message and its meaning, who took the time to actually read the words and to comment on-topic and add to the conversation.

8:18 어디서든 유용하게 사용되는 베라숟가락 ㅎㅎㅎ

The fact that they hand pack, hand catch, hand clean, not with robots or machines. That’s just respect 🫡.

I can't help but admire how careful and clean they are, and how they treat the sturgeon. They kill it before butting it open which sometimes I see in other Asian seafood videos. I really enjoyed this!

Damn they definitely care about quality over quantity. They’re taking their time to make sure everything is as perfect as it can be. No wonder it’s expensive. I haven’t had any in over 5 years but now I’m craving some!

Me encanta. Ver la elaboración la higiene y la profesionalidad, en toda la trayectoria y proceso, enhorabuena

Tudo minuciosamente detalhado e uma super higiene! Uauuu. Antes eu já não tinha vontade de experimentar, agora menos ainda rs.

This is a very clean facility and the attention to detail the workers put into the product,from the beginning to the end, is great. I have not tried that brand but after seeing the whole process I would like to.

The way they pack it perfectly into those containers is so satisfying

نسيت قول أنه غالي جدا ويجب ان تكون ملياردير حتى تتذوق القليل منه 😂😂😂😅 شكرا لك على الفديو و بالتوفيق❤

Vaya! Qué interesante el proceso. Con qué cuidado y lujo de detalles. Me encantó el vídeo.

After watching this, I feel like I wouldn't want to order from anyone else. I've seen other videos, this one have so much care put into making it and the packaging is so fancy. The surrounding also seems clean for a place that have to raise these fish for 15 years. Very nice video, thanks for sharing.

나는 왜 이걸 끝까지 보고있는가

is that salt, that you mix with the caviar? in what percentage?

я стабильно раз в месяц не могу уснуть, поэтому включаю это видео и уже под конец засыпаю

I'm extremely impressed with the lack of air in those cans after packaging. I think Frito Lay could be taking notes from this.

The amount of patience they have is amazing EDIT 1: y'all don't come for me, by this comment, I meant the patience the employees have for the process of making the caviar, like packaging it etc.

Hace 1 año empecé a ver este video, pero no lo terminé. Me gustó este proceso. Hay algunas etapas que no las entendí ya que no hay traducción/explicación. A quién se le ocurrió criar estos peces y cosechar esto!

Vaya que interesante el proceso del caviar me encantó en vídeo

Production takes 13 years and one fish costs 11125€. Never have I eaten Kaviar but this video was very informational and interesting. Thank you for your good work.

If all of our foods were valued like these fish eggs and processed and packaged with this kind of love, safety and care we would be healthier

철갑상어 알만 빼고 버리는건가요?? 아니면 따로 처리를 해서 파는건가요??

What is that white/yellow powder thay put in the caviar? And what is the temperature for storage in the freezer?

Y al final son solo huevos de pescado, el es ser humano que quiere que algo sea de valor tan elevado para presumir del poder adquisitivo. Es como tiempo atrás la langosta era comida de pescadores pobres y un día decidieron convertirla en un plato al alcance de pocos por su precio.

What I don't understand is that they go to so much trouble with tweezers, to sort out the white eggs, and in the end there are still many clearly visible? 07:56

Very amazing vidio,thank you for sharing dear friend.

아기 철갑상어 졸귀 ㅜㅜ

“Você sabe o que caviar”? … “nunca vi, nem comi, eu só ouço falar…” foi isso que veio na minha mente ao ver o vídeo 😄

He just casually runs out of the building with the fish on his back. 3:01

I’m just relief that they get the caviar when its already dead coz some of the factories are so cruel that they get it while the fish is alive and they just pressed their stomach then do it again on the other time.

Waao que buen video me gusto como trataron al pescado en el proceso con tranquilidad i paciencia buen trabajo ❤

I never really understood why some caviar would be like £500 for very little but this really does explain why it's so expensive

I had sturgeon caviar when I was in Moscow for work last year. I had no idea it took 13 years!!! No wonder it's soo expensive!! I actually preferred the salmon caviar over the sturgeon caviar.

As a King in my Country, I love how you prepare Caviar

I love Cavia from time to time. Back in the former USSR on business trips, there was plenty in some restaurants for an excellent price., for export we had to buy in the special Valuta shops for a silly price.

11:02 why does brother's hand look like a baby hand?

The procedure is so clinical and the attention to detail is amazing to watch. My OCD is very satisfied. I see why its so expensive, 14 years to harvest 1. They would need to harvest 1 a week to stay afloat.

E muito chique máximo parabéns. Brasil 🇧🇷

Nobody: Me at 3 am watching this:

Какая гигиена самого работника ! Молодцы ! После такой обработки и есть не страшно !

Wow 13 years, that’s an investment. From the initial shots I’d say that place looks state of the art compared to some of the worlds other fisheries

정성이 엄청나네요 뭔가 멋지다..

Amazing.... love from ultimate street food Pakistan 🌹🌹🌹🌹💐💐💐

Muy cierto es delicioso la verdad aunque ya no lo encuentro tan fácil aquí en México

캐비어가 이렇게 탄생한다니 ... 신기하고 적나라한 모습에 좀 놀라기도 했네요

Truly Amazing video to watch. I enjoyed every minute of it

Does anyone happen to know what the white powder is that is weighed and then added to the caviar?

Muito higienico. Tudo de inox. Muito top. 👏🏻👏🏻👏🏻👏🏻

국내에 캐비어 양어장이 있는 줄 몰랐는데 신기하네 한 마리한테서 저만큼 들어 있구나

03:19 what my mom means when she said i Need to clean my hands😂

애들 크기마다 사료크기도 작고 큰게 넘 귀엽다 ㅋㅋㅋㅋ

Have seen a few comments about the caviar being overhyped and I can kinda agree with that. The thing is - caviar attracts so much attention because it’s expensive and considered something “elite”, but IMHO it didn’t suppose to be this way. I believe it used to be a simple secondary fish processing product and it still is for the species of fish that don’t have it so pretty looking. When I was a kid I used to go fishing with my father and grandfather. I spent all the summer when I didn’t had to go to school in a countryside. During that summer I spent a lot of time fishing and fish was a very significant part of our family’s ration. Because of it we tried to use as much of the fish we could get as possible. Our place is far from the ocean and spawning grounds of salmon etc, so all we have is a normal and quite small freshwater fish. During May and June this fish also has caviar in it and we collected that caviar when we returned home from fishing and did its cleaning. The freshwater fish caviar is very small and it has dark-red or even brown color, so a lot of people that got used to red or black caviar would probably not even recognize it. But it is still caviar, I really liked to eat it with the small amount of salt and brown bread. When I grew up I have tried salmon caviar, that is the red caviar, shaped as a small separate balls. It costs a lot in my place, so I buy it only when it’s a holiday. But I can tell you, the taste is absolutely the same, because, you know, it is caviar, in both cases. The freshwater fish caviar costs 0 dollars and its taste and nutrition content is the same, it just doesn’t look so fancy. No one usually even bothers to collect it while the other types of caviar are sold for huge price simply because they are bigger and they look better. Fun fact, I live near one of the big centers of sturgeon harvesting and black caviar production, but never tried it myself because the price is just not affordable to normal people. Around 200 dollars for 50 gr can, that’s absolutely crazy. But if I ever gonna get rich and taste it, I’m pretty sure that it will have more or leas the same taste as 20 dollars salmon caviar and 0 dollars freshwater fish caviar, because it is all caviar

Its nice to see that the fishermen are not harsh on the fishes...

I've watched this video thousand times over the years and yet I find it interesting everytime

Que proceso asombroso!

10:40 what is this process called

Nunca lo he probado 😃 gracias por compartir

While I appreciate the extreme effort and quality being maintained at all steps, a commentary or some notes would have been great, on explaining the process at every level. But hats off to your efforts and the quality of work 🫡

the beggining of the video: NOOOO POOR FISH NOOOOOOOOOO 😭😭😭😭😭😭😭😭😭😭 the end: can i have some too?

Я её банками помню ел, когда в Норильске жил, лет 15 назад. Отец рыбаком был. А теперь вот скучаю по этой рыбе:) Хотя из икры мне всегда Муксуна нравилось больше, чем чёрная.

Duvido que isso aí é melhor que o frango caipira com macarrão que minha vó faz kkkk

It's interesting the fact that I always come back to this same video everytime I remember it. I don't know...maybe it does something to my brain that I like it somehow. Edit: And I'm back once again!...Wow.

Хорошая ферма для выращивания осётра😊❤это так ценно.😊

Высший класс мастеров. Чисто и аккуратно. Грамотно. Респект вам ,уважаемые мастера.

7:40 Que Dios bendiga esa paciencia

I like the way they play all hygienic for the camera. Meanwhile king jong is persecuting

Thanks for the nice video about the process of making caviar, one of the top 3 delicacies in the world 👍

Você sabe o que é caviar ? Nunca vi ,nem comi ,eu só ouço falar .😂Agora descobri o porque de ter um valor tão alto . É muito longo o processo de criação do peixe até começar a produzir ,e dá trabalho para preparar . Muito bom o vídeo . Vivendo e aprendendo .🇧🇷

Antes eu já não tinha vontade de experimentar, agora menos ainda rs

8:42 YES good morning my friend King Food so much time together and have a good day and thanks you so much

Not only is it a clean room but it is completely silent room too!!😂😂😂 so quiet you can hear people breath and everything else

이렇게 진귀한 캐비어가 한국에서 만들어진다니. 놀랍습니다.

amazing amount of work that goes into this product..Those small tins are $200 and the large 1000G tins are $5000... Beautiful facilities...

이 영상 왤케 중독적임??

a 13-year ROI per fish is crazy 😅

É depois desse vídeo vai ser difícil eu comer um cavizinho. Sempre tive curiosidade em saber do que era e como era feito, agora sei. Parabéns, show de bola.

It may be quite strange for many of them, but I was wondering how emotional it may be to kill a 15 yrs old fish just for eggs... It's like having a pet for 15 yrs and one fine day kill it.... 🤷‍♀️

فوائد هاذ الكفيار مثل علاج القلب وجدآ جدآ مفيد ولكن طعمه مر او مالو طعم ولكن هوه غالي بس تره جدآ مفيد للجسم وبل توفيق ❤

캐비어 중간중간에 있는 하얀알은 죽은알인가여.?

I've never had the chance to try high end caviar but would love to. Salmon roe (ikura) is delicious as well!

This guy takes the quotes “the more the merrier” and “dont waste things” to whole new level

“I never knew that I could dance like that”😂

What are the other 2 foods?

Creo que las personas que vieron este video no volverán a preguntar porque tan caro? Porque su proceso lo vale .

No me agrada el caviar por mil razones... pero vaya que le dedican tiempo... admirable, espero sea sostenible su consumo.

I'm Kazakhstan 🇰🇿💚🇰🇷 Korea Love 💚👍

que elegancia la de Francia 😮

I have never had sturgeon caviar, but I made some from Spoonbill one time. I was not impressed by the flavor, especially not for the price they charge. I'd like to try the real thing some time and see how much difference there is

Технология выращивания впечатляет, спасибо за видео

Как все чисто, опрятно, на высшем уровне! Только в Корее такая чистота, приготовление ли черной икры или уличной еды. Корейцы браво! Вы самые чистоплотные люди в мире.

Any one know what those black wheel pasta looking things are that he grabbed a handful of in the beginning?

Achei o vídeo muito interessante não sabia como era feito mais pra falar a verdade eu não comeria isso nem se ganhasse uma latinha dessa de graça 🤣😂

Respect for these farmers. Doing the right thing.

I loved it while watching it and I was amazed at how meticulously you cleaned it, well done ✌🏻

What did you do with the sturgeon meat do you sell that too