b method for preparing aquatic eggs from aquatic animals in refined delicacies and ovulated eggs prepared by using said method. d Problems in storing caviar and other fish eggs are the growth of existing bacteria and crystallization. of tyrosine molecules. A significant problem is killing females for caviar, because so far only immature eggs have sufficient stability for conservation and storage. In the method according to the present invention, freshly harvested eggs are treated exogenously with a signal transduction molecule, for example hydrogen peroxide. Enzyme ovoperoxidase is thus activated, which initiates the formation and hardening of an extracellular film. The treatment of ovulated eggs by a naturally occurring molecule in the egg cell and is otherwise formed in normal cell metabolism to prevent polyspermia facilitates a completely safe treatment possibility in accordance with legal dietary requirements which is generally recognized as safe for hardening of ovulated eggs. The degree of hardening can be adjusted for the duration of treatment. Hardened eggs, whose artificial hardening can be examined by a specific structure under an electron microscope, can be better preserved and stored. The method can be used for both mature and immature eggs, as the method also has a bacterial action, preventing tyrosine crystallization.
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