Montana's rifle hunting season started on October 20, so I took my rifle for a hike.  At the end of the afternoon I switched gears and snagged some kokanee, and that evening I made some kokanee caviar.  A picture of some of it on a brown plate is shown below. It was tasty.

On October 21 I took my rifle for another hike. The Fall Mack Day fishing derby is in progress on Flathead Lake, and when I got home, a friend called to report that he had caught 20 lake trout in the 24"-28" range.  I asked if I could have some of the eggs, and this evening I made some lake trout caviar.  It's also tasty.

Looks tasty.   I catch a lot of lakers.  Can you share how you make caviar?

See http://www.northwestkayakanglers.com/index.php?topic=20320.msg215096#msg215096.

Many years ago I worked in the 'egg house' of a cannery on Kodiak. I've only done salmon egg caviar at home and an easy way to separate the eggs from the skeins is to place them face down on the bottom of something like a plastic laundry basket with about a 1/4 inch mesh over a bowl. Very gentle rub the skein back and forth over the surface and the individual eggs will drop out. Not sure how this would work with other eggs. Also, in the canneries they use 'agitators', filled with 100% brine, to cure the eggs. They have a large paddle that very slowly swirls the eggs. I use our Kitchen Aide with the bread hook and it works great! This works really well with whole skeins to get the salt to penetrate all the way through. We like salmon roe on crackers but try them as sushi sometime!