Salmon roe, also known as salmon eggs, are a popular and effective bait for catching salmon and steelhead. Curing salmon eggs involves treating the eggs with various ingredients to preserve, flavor, firm up and add scent to the eggs so they stay on the hook longer and fish find them irresistible. Learning how to properly cure salmon roe takes some practice, but the effort pays off when the fish start biting your baits! Here’s a step-by-step guide on how to cure salmon eggs at home.
Gather Your Supplies
You’ll need the following supplies to cure salmon eggs:
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Salmon roe – Fresh skeins just harvested from fish or thawed frozen skeins work best.
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Curing ingredients – Commercial cures borax salt, sugar, scents and dyes. Pautzke and Fire Cure are popular pre-made cures.
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Containers – Large zipper bags plastic bowls glass jars or Tupperware for curing and storing the eggs.
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Newspaper or paper towels – To dry the cured eggs,
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Pair of scissors – To cut the skeins into sections.
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Measuring cups & spoons – For measuring out cure ingredients.
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Gloves – To keep the messy curing mixture off your hands.
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Cheesecloth – To strain excess liquids off the eggs after curing.
Prep the Salmon Roe
Start by rinsing the skeins under cold water to remove blood and loose eggs. Use scissors to carefully cut along the skeins lengthwise to butterfly them open. This allows the cure to penetrate fully inside.
Cut the butterflied skeins into large chunks about the size of golf balls. Keeping them in large pieces prevents a sticky, mushy texture.
Mix the Curing Solution
Mix your desired curing solution in a plastic bag or container. Good beginner mixes are 1 part salt to 4 parts sugar or 1 box of Borax-O-Fire to 1 cup of salt and 1 cup of sugar.
For extra salmon egg scents, add a few drops of attractants like shrimp oil, tuna oil, anise oil or Pautzke Nectar.
Cure the Eggs
Place the salmon roe chunks in a plastic bowl or large zipper bag. Sprinkle a liberal amount of dry cure over the eggs, about 1-2 tablespoons per egg chunk. Gently mix the cure into the eggs by hand, turning the chunks to coat.
Once evenly coated, transfer the eggs and cure mixture to a gallon zipper bag, removing any excess air. Seal the bag and gently knead to further distribute cure.
Let eggs cure refrigerated for 24-48 hours. Gently flip the bag once a day so the cure penetrates evenly. The eggs will become firm and expel liquid as they cure.
Rinse and Dry the Eggs
After curing, transfer the eggs to a colander and rinse briefly under cold water. This stops the curing process. Gently press out the liquid with cheesecloth or paper towels.
Lay the eggs in a single layer on paper towels or newspaper. Air dry the eggs for 6-12 hours or up to 24 hours for very firm eggs that won’t fall off the hook. Drying times vary based on thickness, humidity and other factors.
Flip the eggs occasionally as they dry. They are ready when slightly hardened on the outside but still look moist inside when cut. Avoid over-drying into hard chunks.
Store Cured Eggs
Place dried eggs in an airtight container and store refrigerated for up to a month. For longer storage, pat dry again and freeze in vacuum sealed bags or glass jars. Thaw frozen eggs completely before use.
Before fishing with your homemade cured eggs, cut into nickel or dime sized baits. Add a new sprinkle of cure and scents right before use for extra fish-catching oomph!
With the right technique and a little trial and error, you can be catching fish all season on your own cured salmon roe. Adjust the ingredients until you create the perfect formula for irresistible eggs.
Tips for Successful Salmon Egg Curing
Here are some additional tips to help you master curing salmon eggs:
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Use skeins within 24 hours of harvesting for best results. Discard any turning white or fuzzy.
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Keep eggs chilled but don’t freeze before curing. Freezing will damage the membranes.
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Cut skeins along the veins into sections to help the cure penetrate.
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Gently mix in the cure to avoid crushing the delicate eggs.
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Cure eggs in a cool, dry spot out of direct sunlight.
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Don’t drain off the liquid until eggs have cured at least 48 hours.
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Dry on newspaper not paper towels which can stick.
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A dark orange or pink color signals properly cured eggs.
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Add a bit of Fire Gel or brine right before fishing for extra scent.
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Keep hands, knives and surfaces clean when curing and handling eggs.
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Adjust cure quantities and drying times based on egg size and firmness.
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Store cured eggs layered between paper towels in the refrigerator.
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Glass jars or vacuum sealing works best for freezing cured eggs long-term.
With some experimentation, you’ll be on your way to making bait that catches fish through an entire season!
SALT CURE SALMON EGGS RECIPE
FAQ
FAQ
What is the best way to cure salmon eggs?
Place the eggs in a plastic bowl or container to add the cure. In a plastic bag I mix the one part Pink Fire Cure, one part Red Fire Cure, half part sugar and half part borax (many anglers use Natural BorX O Fire for this). After the ingredients are thoroughly mixed together, they are ready to sprinkle onto the eggs.
How to cure salmon roe to eat?
In a different container mix about 3 cups of filtered water and 1/2 cup salt until dissolved. Put the eggs in the brine, and let sit until you are happy with the salt level. 3-5 minutes usually, then take the eggs and place them in a clean jar. You can also freeze them after salting.
Do you need borax to cure salmon eggs?
I use a borax-based cure (BorX O Fire) for coastal salmon. It works daily and has for years. The borax egg is firmer than if I used a sulfite-based cure and I need that in these water temperatures. A borax-cured egg is more effective on our coastal rivers because it lasts longer.