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Barramundi (Lates calcarifer) is largely cultured in Australia, Indonesia, Malaysia, Philippines, Taiwan, and Thailand with 56,933 tons of global aquaculture production in 2016 (FAO, 2006). Furthermore, Taiwan is one of the major producers worldwide with 23,306 tons of production in 2018 (Fisheries Agency of the Republic of China (Taiwan), 2018). Rimmer and John Russell (1998) reported that a single barramundi female (>120 cm of total length) could spawn around 46 million eggs with diameter ranging from 0.74 to 0.80 mm. However, some of fish eggs failed to be fertilized during spawning season. Those unfertilized egg will thus become by-products in barramundi aquaculture. Nonetheless, fish egg has been known to contain high protein and other nutritional value, such as essential amino acids, vitamins, and polyunsaturated fatty acid (Ovissipour et al., 2017). Therefore, unfertilized barramundi egg could be processed into a new seafood product, for example caviar, to support human nutrition. The utilization of unfertilized fish eggs into caviar will also reduce food loss and waste in aquaculture. Caviars are very popular ready-to-eat (RTE) fish egg products with a growing market around the world. Caviar also known as salted roe is initially produced in Russia from sturgeon species. The price of sturgeon caviar is very expensive because of all the time and resources used to produce final products. Bledsoe, Bledsoe, and Rasco (2003) mentioned that it can take years for a female sturgeon to become sexually mature and suitable for caviar production in the wild. Furthermore, the availability of sturgeon

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