For the best bait possible, cure and preserve only the best salmon and trout eggs. You are wasting your time if you did not properly store the eggs prior to the curing process. You should cure the salmon or trout eggs within 24 hours of catching the fish. The eggs are like poultry eggs or meat you buy at a store will go bad if not kept cool and refrigerated. If possible bleed the fish prior to collecting or removing the the eggs from the fish. The best method is to cut one or two of the gill plates. Blood in the eggs can ruin the eggs in less than an hour if not stored properly. Curing the salmon or trout eggs allows you to store the eggs in the refrigerator for a month or freezer for up to a year.
Salmon or Trout eggs are one of the most effective baits for enticing Salmon, Steelhead and Trout to bite. There are almost as many home brew recipes for curing eggs and skein as there are fishermen. There are also many commercial produced cures that include hormones and enzymes not generally available to the average fisherman.
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Freezing the salmon or trout eggs causes ice particles to form inside the egg. These ice particles puncture the thin membrane of the egg resulting in loss of fluids. The result is an unusable slimmy mess. What is required for proper long term storage is a method to remove some of the fluid from the inside of the egg without puncturing the thin membrane that protects the egg and toughten the membrane that surrounds the egg.
Air Dry Cure: Salmon & Trout Egg Cures Salmon & Trout Egg Cures
The Air Dry Cure is one of the oldest of all cures. Take an old cookie sheet and cover with about 20 pages of newspaper or two sheets of corrugated cardboard. On top of the newspaper or cardboard place several layers (4-6) of plain paper towels (white). The salmon and trout eggs or skeins are placed on top of the paper towels. The cookie sheet is then placed in a refrigerator and left to dry out overnight. Then place the eggs or skein in plastic bags and freeze.
Borax Cure for Skeins: Salmon & Trout Egg Cures Salmon & Trout Egg Cures
The Borax Cure produces skein eggs that can be stored for long periods of time when frozen. Cut the salmon or trout skein into bait sized pieces (quarter to 50 cent size). In a large plastic bowl mix equal parts of Canning or Kosher Salt, Borax, and Sugar. For the sugar some angler use Brown sugar instead of the commercial white sugar for added scent. Roll the pieces of skein in the cure mixture to coat the entire piece of skein. Then place the pieces in plastic bags. The cured skein will last in the refrigerator for a month or can be frozen for a year or more.
Single Egg Cure:Salmon & Trout Egg Cures Salmon & Trout Egg Cures
The Single Egg Cure produces single eggs that are firm enough to place on a hook. Boil water with 3 tablespoons of canning salt. Dip salmon or trout eggs into the boiling water for 5-15 seconds using a strainer. The object is to get a rubbery texture in the egg. It take some pratice so do not do your entire batch at once. Air dry the eggs on paper towels. Then freeze in plastic bags.
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