It's been a while since we had enough Sockeye roe to make Caviar but it's easy as can be. Being smaller skeins you don't need to use a screen to separate the eggs-most of the fish this close to the Fraser are mature enough to simply use a tea spoon to carefully scrape the eggs from the skein into a bowl. Then using 1/5-1/4 of a cup of salt added to a cup of cool water immerse eggs in brine and carefully stir until eggs just start to turn opaque-place in a colander to drain for 20 minutes or so. Pack completed Caviar into jars/refrigerate and eat within 2 weeks. This Pinot Gris from Rocky Creek on Vancouver Island is a fabulous accompaniment (if you can find a bottle) http://www.rockycreekwinery.ca/wines/pinot-gris/ And if you don't like Caviar then Sockeye Roe makes great Sturgeon bait!