The fish is instantly electrically stunned with ovaries removed and same rubbed over a nylon mesh to remove all eggs still stuck to the ovary skin. Sturgeon Eggs are then poured into a long vertical Glass Pipe with overflow while same are being exposed to a constant flow of Fresh Water. Eggs are left for a ten minute period and hereafter placed into a stainless steel bowl, weighed with correct salt proportion at 2,9% and then well mixed and left again for a tin minute period. The salted Roe, now called Caviar, is then canned into a 1,8Kg receptacles and then matured a further 3 to 4 weeks before being sold.