It is not surprising to mention that Salmon is the most eaten fish worldwide. The production and processing of Zalmcaviar from these countries is a huge matter. The wild Salmon catch is seasonal, as is the period during which it deposits its eggs. For the production of Zalmkuit, the unfertilized eggs are used. Anyone who thinks that all salmon eggs are the same is wrong. In the high north of Canada and Alaska are five well-known Salmon species that all possess different eggs, these differences mainly of color and large. There is a lot of choice, because per Salmon one grazes her calf in a, B, and C-quality. The main factors determining quality are season, percentage of waste from the calf, time of catch and fast processing. If the calf is removed from the Salmon, it is very fragile and subject to rapid shrink. It is necessary to remove the sheet from the calf bag with great care to avoid damaging the eggs, because that is bad for the yield. Zalmcaviar also sometimes has the predicate 'Mallasol' which indicates that this light has been salted, but is only short-term. Zalmcaviar with a long shelf life is more heavily salted. Fresh raw whole calf is also available, and is also processed in some professional kitchens. This poses some risk, because fresh calf quickly loses its flavor and is highly perishable, so it is very risky for consumption. It is advisable to take fresh raw Zalmkuit directly from the source, in order to avoid the risk of shrink due to long transport. Tastes are different and as a consumer you have plenty of choice. It is striking that the caviar of the Chum Salmon, the 'Keta caviar' is most popular with the general public, and rightly so, this one is very good in taste and the bright orange-red eggs have a sweet honey-like blend.