First prepare the concentrate - mostly used for spawning fish in Bulgaria are carp and bream. The fish was cut open and gently remove the egg, in which the skin is covered not to be cleaved. Then passed through a colander, care is to remove only the clean grain caviar. It salting caviar - 500 g of caviar add 120 g of salt. Stir, put it in a jar and pour the sunflower oil. After time again make sunflower oil, caviar should not be left dry. Put it in the fridge to mature, usually about a month. Thus preserved, caviar can stand and year in the refrigerator. During ripening he changes color and when it obtains the amber red, ready for use. ripe eggs are put in a bowl and crushed with a wooden spoon to crack nipples. Then stirred with a mixer with 20 ml sunflower oil, add soaked in water and drained bread. Trickle add the oil, caviar swell. Stirring was stopped when the well is a salt. Add the grated and drained onion and lemon juice. Mix well, if caviar is solid or savory, add a little soda water. In Bulgaria I have not seen sell concentrate in Greece and Cyprus has, he is cod and it is pink when crashing otherwise the technology is the same. Mixing can be used and blender, but with mixer is better - mining mayonnaise consistency and is more fluffy.