Cold smoked king salmon caviar

The title basically says it all. I went salmon trolling on the Pacific Pearl on Saturday. Only five fish for 17 people. I was not lucky enough to get a fish but I got the egg sacs from a fish that was landed. I used 1/4 inch hardware cloth to remove the eggs from the membrane. After many rinses all the extra bits of membrane and broken eggs were gone. I gave an eyeball estimate and sprinkled about a teaspoon of pink Himalayan salt on top and let it sit for a little while. Let the excess water drain and then salted a little more. I laid them in a single layer in a Pyrex dish then cold smoked them for 30 minutes with alder and apple chips. They came out super delicious. Smoky briny and delicious.

Great job!  will definitely try if I'm lucky enough to land a fish with a good egg sack.  Have you ever tried making bottarga?
Thanks for sharing.

Nice. Thnx for posting