How to Cure White Sturgeon Caviar

Sturgeon caviar is cured with kosher salt in a brine.

Sturgeon fish roe, called caviar, is a highly prized treat around the world, commanding up to $100 an ounce. White sturgeon must be carefully nurtured and allowed to live for up to 10 years before females can be harvested for the roe. While curing caviar is a simple process, it takes experience to esure that the caviar is not over-salted and is adequately prepared Does this Spark an idea?

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Kosher salt
Cold purified water

Instructions

- 1
  
  Separate the roe from the sturgeon ovaries. Use a metal screen with quarter-inch gaps to press the ovaries, which separates the eggs. Take care to manipulate the ovaries without damaging the eggs.
- 2
  
  Weigh the roe. For each unit of roe, make a brine of two units of cold water and a half-unit of kosher salt. For example, 1 ounce of roe would require 2 ounces of cold water and 1/2 ounce of kosher salt.
- 3
  
  Put the roe into the brine. Gently fold the roe into the brine and allow it to sit for 15 to 20 minutes, occasionally stirring the mixture.
- 4
  
  Gently hand-pack the roe into small tins. Refrigerate overnight.