Fuyuan County is a mid-temperate continental monsoon climate with an average annual temperature of 2.2 °C. It has a beautiful natural environment, pleasant climate and vast water resources. It is a natural fishing ground and provides an excellent natural environment for the growth of salmon. The main producing area of ​​salmon, Fuyuan County, is known as the “Hometown of Chinese Salmon”.

Fuyuan "Heilongjiang salmon" caviar quality technical requirements (a) fishing area. The remote waters of Heilongjiang salmon in the administrative area of ​​Fuyuan County. (2) Seedling cultivation and release. Among the broodstocks that have been harvested, artificially propagated without injury or well-developed. The larvae with a length of 1.5 cm are hatched by techniques such as oxytocin, laparotomy, artificial insemination, de-sticking, and water-incubation. The larvae are bred in water. First cultivated with water simmer for 10 days, then domesticated and fed artificial feed. After feeding 50 to 60 days of artificial feed, 10 to 15 cm of large-sized fingerlings are bred, released, and proliferated, with an annual discharge rate of 1.5 to 2 million. (3) Processing technology. 1. Disposal of broodstock: Heilongjiang salmon broodstock that process caviar must be fresh fish. After the fishing, the broodstock that have not been injured or injured can be transported to the refrigerating workshop of the caviar processing factory by live fish cart, and the live fish is taken by caesarean section. The broodstock caught by the fish can not survive. It is immediately cut off from the brachial artery and stored in a refrigerated truck (2 to 4 °C). It is transported to the refrigerating workshop of the caviar processing plant within 6 hours. 2. Egg retrieval: in the cold storage workshop of the caviar processing plant, the workshop temperature is 2 to 4 °C. The broodstock that took the eggs was first washed with water, then the fish was sterilized with 5% saline and then the eggs were taken by laparotomy. 3. Washing eggs and separating: After each fish is taken, immediately wash the blood in ice water at 0 to 1 °C and drain the water. 4. Fresh water preservation: The dried egg is placed in a fresh-keeping tank, stirred with saturated saline for 15 to 20 minutes, and filtered to dryness. 5. Packaging and storage: processed caviar must be stored in iron or canned bottles. The caviar that has been treated with salt for more than 30 days is washed with saturated brine, filtered, and then packed into iron or canned bottles of a certain size. The air is taken out and sealed by UV sterilization. The shelf life of normal temperature is 12 months. (5) Quality characteristics. The size of the seeds is uniform and complete, free of foreign matter, allowing a small amount of broken grains, the surface of the caviar is shiny, and the oil black has a yellow ring. The palate is crispy, slightly spicy and has a fragrant smell.

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Producers within the scope of protection of the Heilongjiang Damascus fish GI products may submit an application to the Fuyuan County Quality and Technical Supervision Bureau for the use of the \"Special Mark for Geographical Indication Products\", which is approved by the General Administration of Quality Supervision, Inspection and Quarantine.