The eggs in granular caviar are not bound together and remain spherical. To achieve this, fresh raw caviar is scrubbed on a screen (sieve), whereby the eggs, passing through the holes of the screen, strictly corresponding to their diameter, remain intact and are cleaned from the films and veins of the canker.

Black caviar is prepared from sturgeon caviar by rubbing the eggs through a special sieve to separate the eggs. The collected eggs are salted with fine clean salt. After salting and letting the resulting slurry drain off, the caviar is put into tin cans or barrels.

Salmon fish caviar (red caviar) is prepared by salting in a saturated salt solution, vegetable oil is added to prevent sticking of eggs.