FISHING AND PRODUCTION PROCEDURE

During the breeding season of the grey mullet, from late August until mid-September, fishing begins in the “ivaria” – natural lagoon fisheries – where fish are trapped and raised in a controlled environment without any human intervention.

  • Carefully removed the two longitudinal cylindrical pods with the eggs from the fish belly, any scratch can cause irreparable damage to the product.

 

  • The roe rinsed with plenty of water and thoroughly cleaned.

 

  • Accordingly, are salted with salt that remains on them according to their weight.
  • Rinsed from salt, mold and follows the drying process in especially designed dryers in controlled conditions.

 

  • The wax process is followed by dipping the fish roe in a clean liquefied beeswax to increase the shelf life.

 

  • Finally, the roe bars placed in a luxurious packaging (each pack starts from 100 grams but can exceed to one kilo) and take their way to delicatessen and to your cuisine.

During the breeding season of the grey mullet, from late August until mid-September, fishing begins in the “ivaria” – natural lagoon fisheries – where fish are trapped and raised in a controlled environment without any human intervention.

  • Carefully removed the two longitudinal cylindrical pods with the eggs from the fish belly, any scratch can cause irreparable damage to the product.

 

  • The roe rinsed with plenty of water and thoroughly cleaned.

 

  • Accordingly, are salted with salt that remains on them according to their weight.

 

  • Rinsed from salt, mold and follows the drying process in especially designed dryers in controlled conditions.

 

  • The wax process is followed by dipping the fish roe in a clean liquefied beeswax to increase the shelf life.

 

  • Finally, the roe bars placed in a luxurious packaging (each pack starts from 100 grams but can exceed to one kilo) and take their way to delicatessen and to your cuisine.
  • Rinsed from salt, mold and follows the drying process in especially designed dryers in controlled conditions.

 

  • The wax process is followed by dipping the fish roe in a clean liquefied beeswax to increase the shelf life.

 

  • Finally, the roe bars placed in a luxurious packaging (each pack starts from 100 grams but can exceed to one kilo) and take their way to delicatessen and to your cuisine.