At the dining table, the Aleuts serve salmon-egg caviar as a special delicacy spread for bread or crackers. This is rich fare with excellent flavor, as the eggs are filled with vitamin-rich (Omega 3) oil.
Using Desire Fish Frozen unprocessed Chum or Coho eggs thaw eggs in refrigerator overnight. Take from ziplock bag and gently separate skeins to complete thawing.
Once thawed, separate skein from eggs removing as much of the membrane as possible. It may be helpful to rub roe through a lightly oiled 3/4" or 1/2" screen (a cleaned and oiled tennis racket will work well). For each 2 cups cleaned eggs, stir 1/2 cup salt into 2 cups cold water until well disolved. Add eggs and stir gently. Allow to stand for 30 minutes. The eggs will absorb some of the salt and grow noticeably firmer. Membrane particles and broken egg shells will turn white. They are easilly seen and should be picked out of the mixture. tweasers may help this process. Pour the mixture through a strainer to drain the water from the eggs. Rinse eggs in a large dish of cold water and strain a second time. Pick out any remaining membrane. Cover tightly and place in refrigerator to chill. Caviar will keep this way for several months. If it develops an off flavor, discard it.
Caviar should be served ice-cold. It is excellent with unsalted crackers or toast ar as an addition to salads with a dollop of sour cream. This recipe adapted from Cooking Alaskan.