Fishee - As far as I know it's completely safe to eat salmon roe and I have been for years with no ill effect. I've seen recipes for steelhead, salmon and even trout (yes I know a steelhead is a trout). There are several recipes for making caviar online, but the one I use goes like this and it's been wonderful. The caviar in the photo was my last batch from the fish pictured. 1) Make two separate batches of brine consisting of 1/2 c salt to 1 qt. cool water and mix until the salt has dissolved. I use Kosher salt. 2) Add around 1 lb. of fish skeins and let sit in the refrigerator for 5-10 min. 3) Fill a bowl with moderately warm (105 - 115 degrees) water from the tap (if you have decent water), take one skein at a time (leave the remaining skeins in the brine until ready to dislodge roe) and massage the roe out of the sack while the skein is submerged. This is really kind of a tedious step, but take your time and try not to squish the roe. After several times you'll develop your own technique that works for you. The roe will fall to the bottom of the bowl. Repeat with remaining skeins. Also, I haven't been too concerned with temp. of the water at this point. It will cool down a bit, but as long as it feels body temp. or above you'll be fine. 4) After roe has been removed, strain roe through a fine meshed sieve under cool running water removing any remaining membranes or odd bits. 5) Once you're satisfied with the rinsing of the roe, pour the roe into the second brine and refrigerate for another 5 min. I find any more than that and it starts getting too salty. 6) After the second brining again strain the roe, but do not rinse under water. 7) Spoon your new caviar into clean glass jars and enjoy. In the fridge they will last up to two weeks, but mine never make it that long and I think they are better fresh anyway.