Making caviar at home is not nearly so hard as you might think. It is a miraculous product, beautiful as jewels with a briny pop that adds color and texture to all sorts of dishes. And freshly made caviar will last 2-3 weeks in the fridge, too. Caviar is excellent as an appetizer. It's perfect geometrical form allows it to be arranged decoratively. Caviar is also good in sandwiches and is perfect with butter on white bread or toast. But some people prefer to eat it with soft cake cheese, known to enhance the flavor of caviar. Red caviar often goes with traditional Russian pancakes. As far as drinks go, everything is logical with caviar, being a luxury. We got 5 salmons, all with caviar. So I made this Russian delicacy.
You will need:
Fish with Caviar
Kosher salt or pickling salt
First boil the water. I used 3 cups of water and 5 tbs salt. Let it cool while you are working with caviar.
Rinse the skin under cold running water, cleaning the sack of any blood.
To gently separate eggs from egg sack you can use a spoon.
Or to use a tennis racket, pour warm water over the fish sacks using a strainer. Wash the tennis racket really good before use and after.
Then the faster way, is using a tennis racket. Gently separate eggs from egg sack over bowl, by rubbing sack along screen.
Next pour warm salt water (the one you boiled) into a bowl with fish eggs. Let it soak for 12 minutes.
Pour water and eggs out into a strainer. Let it drain for a few min.
Gently fold 1 tbs of oil to make the individual eggs shiny and slick. Keep refrigerated. Enjoy with your favorite tea with bread and butter.