Mix the salt and water until the salt is all dissolved. Get a large bowl of ice water ready.
Place roe sacs in brine and set in fridge for 15 minutes.
Go to the faucet and get the water running just about as hot as you can take it. Place a fine-meshed sieve in the sink (preferably lined with a towel so that the metal doesn't touch the roe).
Using a sharp knife, slit one of the sacs and place it in your hand. Run it under the hot water so that the membrane will contract. Gently massage the eggs away from the membrane and let them fall into the colander. This is the hardest part so take your time. Repeat with the other sac.
When all the eggs are in the colander, submerge them in a bowl of ice water for 5 minutes.
Return roe to the salt water brine and place in the fridge for another 15 minutes. (No longer . . . they will be too salty!)
Pour out the brine and let the eggs drain in the sieve for 15 minutes. Using a wooden spoon place caviar into a clean glass jar and refrigerate for at least a couple of hours before serving. Consume within 3 weeks.