It is not surprising to mention that salmon is the most eaten fish worldwide. The production and processing of salmon caviar from these countries is a huge matter. The catch of wild salmon is seasonal, as is the period during which they sell their eggs. The unfertilized eggs are used for the production of salmon. Anyone who thinks that all salmon eggs are the same is wrong. In the high north of Canada and Alaska, five well-known salmon species all have different eggs, these differences mainly of color and large. There is a lot of choice, because salmon grazes its 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. Once the calf has been 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 salmon spit directly from the source in order to avoid the risk of shrink caused by 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 cavelaar’ is the most popular in taste, and rightly so, it is very good in taste and the bright orange-red eggs have a sweet honey-like blend.