Caviar on a small bowl and on a slice of bread


Making your own caviar, at home, is actually very simple. Out of the whole preparation process, the most complicated part is actually cleaning fish eggs.
Course Appetizer, seafood
Cuisine Russian
Prep Time 20 minutes
Total Time 25 minutes
Servings 1 Units


  • 1/2 cup Salt
  • 2 cup Water
  • 1 tbsp Oil
  • 1/2 lb Salmon Fish Eggs


  • Rinse fresh caviar under hot water, to separate fish eggs from membranes. 
    Caviar in a strainer
  • Eggs may change color when you are working with them under water, but will change back to the original color.
    Caviar in strainer being washed with water in a sink
  • Continue running eggs under water, to clean them all up.
    Caviar in a hand
  • Combine hot water together with salt. Once the salt is dissolved, add salted water to the fish eggs and leave eggs soaking with salt water for 70 seconds. 
    Caviar in a bowl filled with water
  • Strain out the water from eggs and place them in a glass jar, add oil to the eggs. 
    Caviar being strained in a strainer
  • You can keep them in a refrigerator for up to two weeks.
    Caviar in a jar