OK, recipe that I know.
You have caviar in the sack. (that is on the photo) First of all you need separate it from this sack. You should boil water it should be HOT about 60C (maybe little less), put the caviar in the wather and twist sack on the fork, remove it. Then remove all white pieces by wood spoon. They should stick to the wood. Some of my friends use hand for this operation. Then wait few min and put out caviar from the salt water.
Water should be salt heavily. This procedure should be done quickly around 5 min on all operations.
The caviar is ready
First try to do this recipe with little ammount of caviar, becasue you need to find your salt optimum. (time how lond caviar should be in water)
I don't know how keep salt caviar for long-period. Its possible to frozen it, after unfreeze its nearly like fresh.
PS: Don't forget that albumen crashed (I don't know right word, what's happened with it.) if temperature will be hotter that 60-65C.