If you make your own caviar, you will lessen your time in egg removal by doing the following:
1. bring water to boil in a saucepan
2. score the outside sac (the skein) with a razor blade an inch apart that runs the entire verticle length of the egg sac
3. drop in boiling water for a count of 20 seconds
4. immediately ladel the sac into iced water
The eggs will then come out at the flick of a finger and be uncooked and ready to render with salt. I figured this one out myself, and it works wonders...