MAKING HOMEMADE CAVIAR! (Recipe #1)

It all started last year, when I brought home some river Salmon and there was 2 out of three that had a ton of roe. Both my wife and I love cavier and so I decided to research on how to prepare it yourself. I used several internet resources and a friend from church who makes it all the time. So I compiled all the suggestions and recipes making some really delicious cavier. I had both sides of the family try it out and sure enough it was a hit. So this year when I brought home a female with roe there was no excuse not to make some for us and to share.

This is a compilation of recipes from multiple resources so I'm calling it my own SAMMIE CAVIAR RECIPE.

STEP ONE: During the gutting process the roe will be in a sac (clear but tough membrane holding eggs in place). Remove, set aside in a sieve and give them a nice rinse with cold water without breaking apart the sac too much. 

STEP TWO: Dissolve 1/3 cup of Kosher salt in 4 cups of cold water. Soak the roe sacs in the water in the refrigerator for 20 minutes.

STEP THREE: Get the faucet to run hot water, as hot as it will go (roughly 100-120 degrees). Place roe sacs into a sieve and run it under hot water, gently moving the sac around so that the hot water reach all areas of the sac. The membrane sac will contract and the eggs will fall out into the sieve on their own. Take your time and be gentle. Repeat with other skein. (Notice contracted sac in second photo)

STEP FOUR: Prepare a bowl with ice and water. With all the eggs in the sieve, place the eggs with sieve into the ice water. Allow to sit for 5 minutes. Pour the water out and let them sit in the sieve as the water drains out.

STEP FIVE: This is probably the most trickiest step of the process. Fill a pot full of water, double the amount of roe that you have. Place a slice of a potato the size of small marble into the water. Being heating the water and mixing in Kosher salt. The indicator that the water has enough salt is when the piece of potato floats near the top of the solution. The water shouldn't boil. Cool the water so that it's lukewarm or close to room temperature. Then pour in the roe. At first the eggs will sink to the bottom. Small egg particles will float to the top, use a fine sieve to collect the particles and other debris. Gently stir the eggs from time to time. In 20-25 minutes the eggs should rise to the top or float. Drain the water.

STEP 6: I like to prepare ahead the mason jars that I will use to store the eggs. I usually give away 3/4 of the eggs because it's a large quantity. The eggs can be stored in the refrigerator up to 3 weeks. However, it's very unusual if they last a week in my house. 

STEP 7: The step of completeness! Prepare some crackers and Greek Cream Cheese and place some caviar on top garnished with some onions and you have a delicious snack or a meal.