I use the term — caviar — loosely, to encompass any brined fish egg.
This particular caviar, I’m sorry to say, was not brined long enough. The eggs were huge — as big as salmon eggs — and the 40 minutes I gave them in a salt solution wasn’t enough. They tasted too fishy and not caviary enough.
Still, mixed with a some warmed sour cream, they were lovely on pan-fried trout filets.