Paddle Fish Caviar recipe?

Found this on the web, anyone ever try making their own caviar from salmon or spoonbills?
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We've been making caviar for almost 30 years, and have found that if you cut back on the brine times, the flavor really comes up. Ours won't preserve long even in the refer, but man, is it great stuff while it lasts.

Our solution for long term storage is to freeze the roe, then thaw cold in the refer before brining. In order to get the right texture and salt level you have to cut brining times compared to fresh roe.

Species and stage of the run also affects brining time. Eggs late in the run when they are looser need to have brine time cut 25% over tight eggs from early in a run. Roe that has been frozen needs a 1/3 cut in brine times.

We used to use a piece of 1/4" mesh hardware cloth like a cheese grater (gently!) to strip roe from the skeins. Then I found a deep fry basket in a local store for $5. It's also 1/4" mesh, but fits down into a bowl. That's our standard gear now.

Brine solution for us started the same as Whelen, except we simplified it to one cup of salt to as quart of water. You need lots of brine so too much salt isn't soaked up while the eggs are curing. Basically we use no less than a quart of water per cup of loose roe.

Here are our basic brine times by species:

Reds- 8 min.
Pinks- 8 min.
Silvers- 10 min.
Chums- 12 min.
Kings- 14 min.

Make your adjustments for run timing and freezing from those numbers.

Stir more or less constantly while brining, then dump into a collander and rinse well. Allow to drain overnight in the collander in your refer.

As a final step, gently fold in half a teaspoon of olive oil per cup of caviar to make it slide easy rather than clump together.

Haven't tried caviar before? Add a tablespoon or two to your next salad with a cream-style dressing, especially ranch.