re: Choupique caviar: how to prepare?

Thanks for the find engo8, it seems a little harder than some.

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In whipping up a batch of homemade caviar, it is necessary to remove the roe from a sturgeon as soon as it is killed. Do not wash the roe, because that softens the eggs, but place it in a wire sieve with openings large enough for the eggs to drop through, and gently rub it back and forth until the eggs separate from the fat and connective tissue. Care must be taken not to crush or bruise the individual eggs. At this point the eggs can be delicately washed with cool water. After the eggs have drained gently, blend in salt in proportions of 7 to 10 pounds of salt to 100 pounds of eggs. Mix thoroughly, still taking care not to crush or bruise the eggs, and in 10 to 15 minutes a froth will form on top of the mixture. Skim this off, spread the eggs on a screen, put in a cool place and let them drain for 10 to 12 hours.

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Caviar can be stored in small oaken kegs that have been scoured, dried thoroughly and allowed to cool. It can be eaten within a few hours after preparation, but its taste is improved if it is allowed to age for at least a month. Some people store it for three months. Caviar should be kept in a cool but not too highly refrigerated place. The best temperature is between 28? and 32?.

and I guess those temperatures are in Fahrenheit. that is pretty hard temperature to maintain for month or more. In Louisiana anyway. most walk-in coolers are kept at 35-40. maybe a beer cooler.....I have a old coke machine that is colder, maybe I could age a few jars in there.