Caviar recipe Five star

 Caviar

★★★★★

Prep Time: 1 hour | Cook Time: 1 week | Makes: Lots! | Difficulty: Easy
Ingredients:

    10 lbs fish roe
    5 ounces non-iodized salt
    small canning jars and lids

Directions:

Remove roe from fish as soon as possible.

Clean roe with a screen to separate the eggs, rubbing gently. Screen holes must be larger than the individual eggs, so that they pass through screen and fall into a bowl. Commercial fry baskets work well for this.

Gently wash in cold water, changing water 3-4 times. A large sieve works well for this. Drain 10 minutes, removing any froth.

After draining, salt eggs with 5 ounces of non-iodized salt to every 10lbs. of of roe.

Immediately place roe in canning jars with NO airspace left. Seal with canning lid.

Refrigerate at 36-40 degrees. Caviar will reach it's peak in one week and last six months. The caviar will degrade rapidly after that.
Notes:

If making with sturgeon, the eggs break very easily and will stain everything in sight. Be careful.

From Jeff at Sausalito West Marine
Source: His Godfather, Harvey Aulman

Hey Ray, Refrigerate 26-30 ... you mean freeze?

Thanks for the catch Dan
I modified it to 36-40 refrigerate

a friend gave me some sturgeon roe a while back and I tried making caviar using youtube example.  It turned out tasty but I think I over salted.  I will try your measurement next time I get my hands on more