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You will need a piece of ½ in. or ¼ in. mesh screen at least on foot square. ( The size of the eggs will dictate the mesh size).
Galvanized screen may be all that is available, but if you have choice, plastic, plain steel, or stainless steel is preferable.
Plain steel can be protected from rust with edible (cooking) oil or coating of resin.
If you must use galvanized screen coat it with resin too, to keep the eggs from direct contact with the galvanized coating.
Separate the eggs from the membrane that contains them is the first step; gently but firmly rub the skein of eggs over the screen.
Discard the membrane, blood vessels, etc. remaining on the screen after most of the eggs have passed through.
Make a 80 degree sal brine:
Pickling Salt
Water
8,6 oz (1 cup, 2tbs)
1 qt.
Or
270g ( 270ml)
1 liter
Gently stir the eggs in the cooled 80degree brine for 15 to 30 minutes.
The uptake of salt will depend on the maturity of the eggs.
You can see when the eggs are salted enough because they begin to look opalescent.
Remember the highest quality of caviar is lowest in salt.
Too much salt will cover-up the delicate flavor of the eggs.
Drain the eggs after the brining; this takes at least 8 hours if there is any quanity of eggs.
The caviar must be kept cool to prevent spoilage during draining, but not too cool.
Temperature below 40degre F ( 5degree C) will cause the eggs to congeal and prevent good drainage.
A refrigerator is too cool for this.
Pack the finished caviar in jars after draining.
I find half pint mason jars to be a good size for the hors d'œuvre for a large group.
Smaller container, such as baby food jars, etc. are good for smaller groups.
Refrigeration is extremely important for keeping caviar: the ideal temperature is 34 degree to 36 degree F ( 2 to 3 degree C ).
Below 29 degree F the caviar will freeze and turn into a worthless mass ( don't throw it out, it is useful as a dip or favoring ); above 40 degree F it will have a very short shelf life.
At ideal temperature, 35 degree F ( 2 degree C) even lightly salted caviar will keep for a year.
If the roes that you for the caviar were fairly mature, there will be some fat and juice exude from them while the caviar is stored in the jar.
Turn the jar over, from time to time, so that all the eggs get bathed
in this juice.