Ultimate Guide to Curing Salmon and Steelhead Eggs for Fishing

Salmon and steelhead eggs are a popular bait choice for anglers targeting these prized fish. They are highly effective and can be used to catch fish in a variety of conditions. Curing your own eggs is a great way to save money and ensure that you have a consistent supply of high-quality bait.

Curing salmon and steelhead eggs is a simple process that can be done at home with a few basic ingredients and supplies. The time and effort required will be well worth it when you start catching more fish.

This ultimate guide will teach you everything you need to know about curing salmon and steelhead eggs, from harvesting and brining to storing and using them.

Getting Started Curing Eggs: A Step-By-Step Guide

Curing eggs for salmon and steelhead isn’t necessarily an exact science. It’s one of those things where you ask 10 anglers how to cure eggs, and you get 20 different ways to cure eggs. For the inexperienced egg curer, this can make it sound more complex than it actually is.

But, don’t worry, we’re going to break each step down, to take you from your first brine to being the angler with the secret recipe’s and a freezer packed with an assortment of cured eggs with varying potencies to choose from!

1. Acquiring the Roe: The Egg-cellent Start to Your Curing Journey

Ah, the eggs! They’re the cornerstone of any successful egg-curing adventure. But before you start scrambling (pun intended) for the carton labeled “Salmon Roe” at the supermarket, let’s explore the different ways to get your hands on some fresh roe.

Option 1: Buying Eggs from a Reliable Source

Sometimes, life throws you curveballs, and you might find yourself short on time or fishing opportunities. Fear not, fellow curers! There are plenty of reputable sources where you can purchase high-quality eggs. Here are a few ideas on where you can find eggs to buy:

• Fishing Guides/Charter Boats: Many guides and charter services offer the option of purchasing roe from fish they catch. This is a great way to get eggs you know are fresh and sourced responsibly.
• Specialty Seafood Markets: Some fishmongers (seafood vendors) specialize in offering fresh, wild-caught fish and seafood, often including skeins of salmon and trout roe.
• Online Retailers: Several online shops specialize in selling cured and uncured fish eggs. This option can be convenient but be sure to research the seller’s reputation and ensure they offer fresh, high-quality products.

Option 2: Catch and Harvest Your Own Fish

There’s no denying the satisfaction of reeling in your own fish and extracting the glistening roe from its belly. This route guarantees freshness and allows you to choose the species and size of your eggs. For curing you can use roe from many species, but most people use:

• Salmon: King, Chinook, Coho, Pink
• Steelhead Trout
• Rainbow Trout

Before you head out on your epic fishing quest, be sure to check your local regulations and fishing seasons. Don’t forget to pack your fishing gear, a cooler full of ice, and a sharp knife for bleeding the fish.

Bleeding the Fish:

Once you’ve got your fish, the clock is ticking. Bleeding it immediately after catching is crucial for ensuring high-quality eggs. Blood that remains in the fish can taint the flavor and color of the cured eggs. Here’s how to bleed a fish like a pro:

1. Cut the gills: Use a sharp knife to make a deep cut behind each gill on both sides of the fish. You can also cut the gills with scissors (my preference).
2. Submerge in water: Put the fish in a bucket of water, tie it to a stringer, and run it alongside your boat to let the fish pump the blood out of it’s body.
3. Massage It’s Back: While I see plenty of anglers skip this step, I was taught to massage the back of the fish while bleeding them to help push the blood out of its system. You’ll know if you’ve properly bled a fish if there is little to no blood while filleting.

Handling and Transporting – Show Some Respect:

Treat your fish with the utmost care! Handle it gently to avoid bruising the eggs. Keep it on ice during transport to maintain its freshness and prevent spoilage. Rough handling and warm temperatures can negatively impact the quality of the eggs.

Extracting the Eggs:

Now comes the fun part! Carefully remove the eggs from the fish. There are several methods for doing this, depending on the species and your preference. Some common techniques include:

• Milking: Gently squeeze the abdomen of the fish over a bowl to release the eggs. The eggs will come out individually, making this method ideal if you plan to remove the skien anyways. Only milk a fish’s eggs if you plan to harvest it. The milking process is too stressful on the fish that you can’t release it afterwards anyways.
• Cutting the skein: Make a small incision along the belly of the fish and carefully remove the skein (membrane containing the eggs).

Avoid rinsing the eggs to clean them, as once they are exposed to water the membrane starts to tighten and you’re eggs won’t recieve the cure as well.

Remember, keep those eggs dry and safe during transport. Moisture can lead to bacterial growth and spoil the eggs.

No matter where you source your roe, remember these key points:

• Freshness is paramount! Look for eggs that are bright in color, firm to the touch, and have minimal odor.
• Choose the right species. Different species offer unique characteristics and flavor profiles. Research the properties of each to find the best match for your needs.
• Ask questions! Don’t hesitate to inquire about the source and handling of the eggs to ensure they meet your standards.

Bonus Tips:

• Check fish cleaning stations: Sometimes, anglers discard the roe from their catch. Be friendly and ask around – you might just score some free eggs!
• Become friends with anglers: Befriending fellow fishers can open up a world of possibilities. You might be surprised how many people are happy to share their surplus roe.
• Alternative Sourcing Methods: When your buddy outfishes you, compliment them on the lovely hen they just caught, then ask them if you can have the roe.

With your precious roe safely acquired, the next step is to prepare those eggs for the magical transformation into perfectly cured bait.

2. Prepping Your Eggs For Curing: The Foundation of Success

Now that you’ve secured your precious roe, it’s time to prepare them for their magical transformation into potent fish bait. This crucial step lays the foundation for a successful cure, ensuring your eggs are firm, flavorful, and irresistible to the finicky fish you seek.

The Essential Steps:

1. Remove any remaining membranes: Gently remove any remaining membrane or connective tissue from the individual eggs. This ensures the cure can penetrate each egg effectively and helps prevent clumping.
2. Remove any blood: Sometimes there is blood leftover in the vein of the roe, especially if you didn’t bleed the fish. You can use a damp paper towel to help remove any blood to prevent rotting. A tiny amount of blood isn’t an issue, but make sure there’s no globs of it.
3. Pat the eggs dry: Use a clean, lint-free cloth or paper towell to thoroughly dry the eggs. Moisture can promote bacterial growth and hinder the curing process.
4. Divide the eggs and remove the skien (optional): Depending on your chosen curing method and desired quantity, portion the eggs into separate containers or jars. This allows for better control over the curing process and ensures even distribution of the curing ingredients. You can optionally remove the eggs from the skien if you want individual eggs.
5. Refrigerate the eggs: Store the eggs in the refrigerator in an airtight container if you don’t plan to start the curing process immediately. This helps maintain their freshness and prevents spoilage.

Pro Tips:

• Use gloves: Wearing disposable gloves while handling the eggs helps maintain hygiene and prevents contamination.
• Work quickly and efficiently: Don’t let the eggs sit out for long periods. The sooner you start the curing process, the better.
• Label your containers: Clearly label each container with the date, species of eggs, and any other relevant information. This will help you keep track of your curing progress and ensure you use the eggs within their optimal timeframe.

Additional considerations:

• Some curers prefer to “salt” their eggs before proceeding with the curing process. This involves lightly coating the eggs in non-iodized salt for 30 minutes to draw out moisture and firm up the texture.
• Depending on your chosen curing recipe, you may need to pre-measure ingredients or prepare additional materials such as cheesecloth or curing weights.

By following these steps and tips, you’ve laid the groundwork for a successful egg curing journey. Now, it’s time to explore the different curing methods and concoct your own secret recipes to create the ultimate fish-attracting bait!

3. Curing the Eggs For Epic Bobber Downs

Now comes the exciting part: transforming your carefully prepped eggs into potent fish bait! With a multitude of curing methods and products available, you can tailor the process to your specific preferences and target species. We’ll touch on how to do that later, for now, this section will introduce you to the two most popular curing options and guide you through the key steps for achieving optimal results.

Popular Curing Methods:

1. Dry Curing: A dry brine is a simple method involving coating the eggs with a dry mixture of borax, sugar, and salt, scents, other additives. It requires minimal equipment and is perfect for beginners. You can either mix the ingredients yourself or purchase one of the popular dry curing products like:
   • Keith Archer’s Ultimate Egg Cure
   • Pautzke Borx O’ Fire
   • Pro Cure Bait Cure
   • It seems like there’s always new ones hitting the shelves, so feel free to expirement with new ones.
2. Brine Curing: This method involves immersing the eggs in a liquid brine solution containing salt, sugar, and other flavorings. Wet brines offer . Popular brine curing products include:
   • Pautzke’s Fire Brine
   • Pro-Cure Liquid Egg Cure

Step-by-Step Guide to Applying the Cure:

1. Choose your curing method and product: Determine which curing method best suits your needs and preferences. Choose a product based on its ingredients, ease of use, and desired flavor profile.
2. Start small: Remember, you can always add more cure, but you can’t take it out. Begin with a small batch of eggs to experiment and find the perfect flavor profile for your needs.
3. Follow the product instructions carefully: Each curing product will have specific instructions regarding the cure ratio, preparation method, and application process. Pay close attention to these details to ensure consistent and successful results.
4. Mix the cure: Combine the curing ingredients in a clean container according to the product instructions. Ensure the mixture is well blended and free of any clumps.
5. Apply the cure to the eggs: Depending on the chosen method, you will either sprinkle the dry cure over the eggs or immerse them in the prepared brine solution. Ensure all eggs are evenly coated with the cure.
6. Store the eggs in a cool, dark place: Place the cured eggs in an airtight container and store them in a refrigerator or cooler maintained at a temperature between 35°F and 40°F.

Curing Duration and Storage:

The ideal curing duration depends on the chosen method, desired intensity of flavor, and species of eggs. Generally, dry cures take 24-48 hours, while brine cures can take 3-7 days. Check your chosen product instructions for specific recommendations.

Properly cured eggs can be stored in the refrigerator for several weeks or frozen for longer-term storage. For optimal results, use cured eggs within 3 months of preparation.

Exploring the Curing Landscape:

This section has introduced you to the basic principles of egg curing and provided a glimpse into the diverse world of curing methods and products available. As you gain experience, you can experiment with different recipes, flavors, and curing techniques to create your own signature bait formulas.

Let’s try a simple and popular dry cure recipe known as the “321 Cure”:

321 Dry Cure Recipe:

Ingredients:

• 3 parts Borax (you can use standard Borax from the grocery store or colored Borax like Pro-Cure Borax)
• 2 parts white Sugar
• 1 part Non-iodized Salt

Instructions:

1. Combine all ingredients in a clean bowl.
2. Spread the cure mixture in a thin layer on a baking sheet.
3. Add the eggs to the baking sheet and ensure they are evenly coated with the cure.
4. Cover the baking sheet with cheesecloth and refrigerate for 24-48 hours, stirring the eggs occasionally.
5. After curing, rinse the eggs briefly in cold water and pat them dry with a clean paper towel.
6. Store the cured eggs in an airtight container in the refrigerator for up to 3 weeks.

This recipe is a great starting point for exploring the world of egg curing. Remember, experimentation and adjustments to the ingredients and proportions are encouraged to find your perfect recipe and fishing success.

4. Storage and Preservation

You’ve successfully cured your eggs, transforming them into potent fish magnets. Now, it’s crucial to ensure their longevity and maintain their effectiveness. This section will guide you through optimal storage and preservation practices, guaranteeing your cured eggs remain at peak performance for future fishing trips.

Choosing the Right Container:

Airtight containers are essential for preserving the quality and flavor of your cured eggs. This prevents moisture loss, inhibits bacterial growth, and protects them from absorbing unwanted odors. Consider the following options:

• Glass Jars: These are a classic choice, offering a clear view of the contents and easy accessibility. Opt for jars with tight-fitting metal lids to ensure an airtight seal. Glass jars can be frozen, but place them in a freezer bag or wrap them tightly in plastic wrap to prevent freezer burn and breakage.
• Airtight Plastic Containers: Lightweight and durable, plastic containers are another great option. Choose food-grade containers made from BPA-free materials. Ensure plastic containers are freezer-safe before storing cured eggs.
• Vacuum-sealing Bags: These offer the most protection against air exposure and moisture. Vacuum sealing removes air from the bag, preventing spoilage and extending the shelf life of your eggs. Vacuum-sealing bags are ideal for freezing cured eggs.

Refrigeration and Freezing:

• Refrigerator: For short-term storage (up to several weeks), the refrigerator is the best option. Aim for a temperature between 35°F and 40°F. This will maintain the texture and flavor of the eggs while slowing down any potential spoilage.
• Freezer: For longer-term storage, freezing is the best option. Dry cures generally have a longer shelf life than brine cures, as the dry ingredients act as preservatives. Ensure the eggs are completely dry before freezing to prevent freezer burn. You can freeze the eggs in individual portions or larger batches, depending on your needs. In ideal conditions, with proper curing, storage, and freezing practices, cured eggs can potentially last for up to 6 months or even longer. However, it’s best to err on the side of caution and aim for a maximum of 3-4 months to ensure optimal quality and effectiveness.

Additional Preservation Tips:

• Label your containers: Clearly label each container with the date, type of cure used, and species of eggs. This helps you keep track of your inventory and use the oldest batch first.
• Don’t overcrowd containers: Allow space for air circulation around the eggs to prevent moisture build-up and potential spoilage.
• Use clean utensils: When handling cured eggs, always use clean utensils to avoid introducing bacteria.
• Monitor the eggs regularly: Check your stored eggs periodically for any signs of spoilage, such as discoloration, mold, unpleasant odor, or a flattened appearance. Discard any eggs that show signs of spoilage.

By following these storage and preservation practices, you can ensure your cured eggs remain potent and ready to attract fish on your next fishing adventure. Remember, proper storage will maximize their lifespan and allow you to reap the rewards of your curing efforts for weeks or even months to come.

5. Additional Tips and Variations: Mastering the Art of “Hotness” in Egg Curing

Hotness Demystified:

In the realm of egg curing, “hotness” doesn’t refer to temperature, but rather the brine concentration of the cure. This concentration directly affects the firmness of the cured eggs:

• Hotter Cures: High salt concentration in the brine leads to firmer eggs. These eggs are ideal for fast-moving water and warmer temperatures, where durability is crucial.
• Cooler Cures: Low salt concentration in the brine results in softer eggs. These are well-suited for slower water and situations where a softer texture is preferred by the target species.

Tailoring Your Cure for Hotness:

Salt: The primary factor influencing hotness is the amount of salt in the brine. Increasing salt content creates a hotter cure, resulting in firmer eggs. Start with a standard recipe and adjust the salt content in small increments (e.g., 1/4 teaspoon) based on desired firmness.

Borax: While primarily responsible for preservation, borax can contribute slightly to the firmness of the eggs. Borax generally has a less significant impact than salt.

Sugar: Sugar acts as a counterbalance to salt and borax, softening the eggs. Adding more sugar creates a cooler cure, resulting in softer eggs. Experiment with different types of sugar (e.g., brown sugar vs. white sugar) and their impact on texture.

Controlling the Hotness:

• Hotter Cure: Use a higher salt concentration and a lower sugar content in your cure. Consider extending the curing time slightly for further firming.
• Cooler Cure: Reduce the salt content and increase the sugar content in your cure. You can also shorten the curing time for a softer texture.

Remember:

• Test your cure: Once you have adjusted the salt and sugar content, test a small batch of eggs to ensure they achieve the desired hotness.
• Keep a log: Record your recipe adjustments and the resulting hotness levels. This will help you refine your curing technique and achieve consistent results.

Enhancing Attraction:

• Oils: Anise, shrimp, and garlic oil are popular choices for adding scent and flavor to your bait.
• Powders: Pautzke Fire Power (krill powder), sand shrimp powder, and crawdad powder can add scent, flavor, and even color to your eggs.
• Dyes: Food coloring can be used to enhance egg visibility in different water conditions. However, be careful not to over-color the eggs, as this can make them look unnatural and deter fish.
• Commercial Products: Pro-Cure Egg Nectar, Pautzke Bait Fire Glo, and Gulp! Alive! Bait Spray offer a convenient way to add scent, flavor, and visual appeal to your bait.

Embrace Experimentation:

Don’t be afraid to try different combinations of ingredients and hotness levels to find what works best for you and your target species in your area.

Remember, the art of egg curing is a continuous learning process. Adapt your approach, seek guidance from experienced anglers, and you’ll become a master of crafting irresistible bait that will help you catch more fish and enjoy the ultimate fishing adventure.

Additional Resources:

If you’re the type of person who prefers reading a physical book, here are a couple recommendations to check out:

• The Complete Guide to Curing Salmon and Steelhead Eggs by Bob Toman
• Fishing for Salmon and Steelhead by Doug Rose

FAQ: Get the Most Out of Your Egg Curing Efforts

Conclusion: Mastering the Art of Egg Curing

Curing your own salmon and steelhead eggs is a rewarding and satisfying experience that can significantly improve your fishing success. By following the steps outlined in this guide, you can achieve consistent results and create irresistible bait that attracts fish.

Remember, the art of egg curing is a journey, not a destination. Don’t be afraid to experiment and find what works best for you and your target species. Embrace the learning process, seek guidance from experienced anglers, and you’ll soon be crafting potent custom bait that will help you catch more fish and enjoy the ultimate fishing adventure.

Here are some additional takeaways to help you perfect your egg curing skills:

• Start small: Begin by curing a small batch of eggs to experiment and find the perfect flavor profile and hotness level.
• Keep a log: Record your recipe adjustments and the resulting hotness levels. This will help you refine your technique and achieve consistent results.
• Don’t be afraid to experiment: Try different combinations of ingredients and hotness levels to find what works best for you and your target species.
• Seek advice: Learn from experienced anglers and share your own experiences to expand your knowledge and skills.
• Enjoy the process: Curing your own eggs is a rewarding experience, so take your time, have fun, and enjoy the satisfaction of creating effective bait.

By following these tips and continuing to learn, you can become a master of egg curing and significantly increase your chances of success on the water. So get out there, experiment, and enjoy the journey!