How to cook burbot caviar

You need to take raw burbot caviar, but try not to damage the film in which the caviar is "wrapped".
Transfer burbot caviar in a film to a colander, pour boiling water over it. After that, it will be easier to remove the film, and the caviar itself will become softer.
Remove the film, put the caviar in a glass dish.
Cook brine from water and salt, adding pepper. Let cool to 60 degrees. Pour the caviar with brine.
Put the dishes with caviar in a cool place.
Burbot caviar will be ready in three days.
Ready-made caviar should be transferred to a jar and kept in the refrigerator under the lid.