Gentle Agitation at Bumble Bee Egg House, South Naknek, 1977

Sujiko is a form of red caviar, popular in Japan. It is caviar processed in the skein or egg sack. The traditional sujiko process includes a gentle agitation in saturated brine solution to which sodium nitrite has been added. It is then packed in layers into lined wooden containers. Granular salt is applied between layers. Then it cures for several days.

This photo is the same scene as yesterday's photo of the Bumble Bee Egg House, only from a different vantage point.

©Photo by Richard Hawkinson with a Pentax LX

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