FIELD: food industry. SUBSTANCE: initial raw material is washed in salt solution, salted down by dry salt or salt solution and directed for ripening, soaking and liquid draining. After soaking and draining, caviar is placed in edible water-, gas- and vapor-proofing envelope for forming loafs or briquettes with thickness of not more 45 mm and length, not more 250 mm. They are held for precipitating at least for 2 h. Formed products are placed in smoking preparation for 5-10 min with its following draining, and then products are dried at temperature 25-30 C for 5-7 h and smoked at temperature 28-40 c for 4-8 h. EFFECT: preparation of seasoned smoked products with prolonged storage life and mild taste. 4 cl, 1 tbl
