Buy pressed caviar. Pressed caviar is the eggs from the ovary, i.e. in the film, taken from the salmon fish. We market, as a rule, it's either salmon (orange and large), or trout caviar (red and small). I have the photo and salmon ROE, not very large. Buy a little first. Try, someone is accustomed, and someone easier to buy ready-made.

Next, we should of pressed caviar to make granular, i.e. to separate the eggs from the films. Some is salted directly in the ovary the eggs, but then after salting it from the films will not separate. Well separated fresh eggs freshly caught and gutted fish. We need to break the ROE. There are several ways to do it. First - smash mixer with nozzles in the form of spirals, and the second pass through a very large sieve, and the third to break a pine stick. Not the best way, but no mixer, no large sieves I have. Therefore have used what was at hand.

It is necessary to break from a pine sort of chicken paw, stronger and longer leg. The fact that the branches of the pine trees there are scales that will cling to and wound on the film. Maybe someone will think that the eggs will pass the taste of resin. Believe me, it is imperceptible to the taste, unless you come across quite a piece of resin. Of course, the branch should before using be washed. Trout caviar is separated much better. It is thinner, so the eggs are well separated and the tape quickly wound on a stick. Salmon caviar is sticky and viscous, it will have to Tinker a bit more. In the photo I got short legs, it is not very convenient.

Take the wand in the palm of your hand and begin to twist back and forth. Trout caviar 1 kg I separated from the film for exactly 20 minutes, with 1 kg of salmon were busy for almost 1 hour. Of course, it will be a waste. Some eggs are firmly attached to the film, they don't tear, they just choke. Waste with 1 kg of caviar I have is about 50 g.

With a good breaking stick you have to form a foam. It's not scary, then she will leave. The more you mix, the better the eggs you get.

After you take out all or almost all of the film, the eggs need salt. If you still have some amount of film on the eggs is not dangerous. The presence of film is not only on the aesthetic appearance of the eggs:) Take 1 kg 1 tbsp salt without slides or less. Salt and mix gently with a spoon. Let stand 5 minutes. Try. Caviar should be salted. The fact that over time it will become saltier.

That's all. The eggs can be eaten immediately after salting. Of course, if you are confident in the freshness of the product. Through the day, when I leave the foam. Over time, the eggs will darken. And the shelf life of such caviar unlike store - 1 week when stored in the refrigerator in a closed container.

Profitable to make this product in big volume, for example, 1 kg on the occasion. Because whipping a large mass in a deep narrow container more convenient. The main thing - correctly to pick up a stick. Bon appetit!