If possible, buy a jar of orange salmon caviar to see and taste what you are trying to make. Salmon caviar is exported from British Columbia. Salmon roe is larger than trout roe (7 mm diameter vs 4 mm). Some fish farms in the USA sell rainbow trout caviar (google Sunburst Trout Farms) in several forms e.g., Original, Smoked, and Blood Orange Infused Trout Caviar. So how to make it?
First you need high quality roe from a fresh run fish. Collect the roe in a plastic bag and process as soon as possible. Store in refrigerator until ready. The eggs are enclosed in a membrane from which they have to be removed. This is the hard part to do without destroying the eggs. The roe can be rubbed against a wire sieve having holes greater in size than the eggs, which fall through to be collected in a bowl below. I have used a gold prospector's coarse sieve used for panning for gold and gemstones. Once you have collected a suitable amount of free eggs they must be washed several times in cold water to remove any froth, and then drained for 10 minutes.
Next step is salting, packaging and storage all of which, like wine making, can end up with a good result, or failure if not done properly. Next weigh your prepared roe and mix in no more than 3 weight percent of very fine salt. So for every 100 grams of roe add 3 grams of salt. (One level teaspoon of salt weighs about 4 grams). As soon as it is well mixed then pack into small jars so there is no air left in the container. The caviar must be kept under refrigeration at a temperature of 26 to 30 degrees F. After a week it will have matured and be ready to eat, and should last 6 months. Good luck!
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