Grade 2 Grade 2 caviar is also fresh caviar with normal grain size, very good color and fine flavor. Pressed Caviar In this grade, external effect caused the fracture of more than 35 percent of the roe skins before it was removed from the fish. Therefore, this caviar is treated in a different manner than grade 1 and grade 2 caviar. It consists of a roe blend from the Osetra and Sevruga. This blended roe, usually milky and soft, is heated to 38 degrees Centigrade in a saline solution and stirred until it has absorbed salt and regains its natural color.
Pressed caviar contains four times more roe than fresh caviar of the same weight.
It is drier, spreadable, and it is also considered to be a delicacy. Because it takes four pounds of fresh caviar to prepare one pound of pressed, the resulting black paste has a highly concentrated flavor. The strong, sharp taste is favored by some gourmets. Absolute top quality. Medium to light gray.