How to cure and preserve eggs from salmon or trout for bait.
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.
We collected eggs from a Brown Trout. Blood in the eggs can ruin the eggs in less than an hour if not stored properly. If there is excessive blood mixed with the eggs use river water to gently rinse the eggs. Drain all water. All blood must be removed before curing the eggs. The eggs must then be kept cold.
Step 1: You will need a two large plastic bowls, a plastic spoon, eggs, paper towels, a plastic paint strainer, and a quality salmon egg cure.
Step 2: Drain all fluid from the eggs. If there is any trace of blood, rinse the eggs with distilled or river water. Do not use tap water.
Step 3: Trout Eggs ready for curing.
Step 4: Follow the directions on the product label. Generally you will sprinkle the cure on the eggs. Do not use your hand or a metal spoon.
Step 5: Gently stir the eggs to distribute the salmon egg cure evenly to all the eggs.
Step 6: The eggs now must rest for at least 1/2 hour or more. Follow your cures directions. We usually refrigerate the eggs at this time.
Step 7: During the curing process, fluid will be removed from the eggs.
Step 8: Drain the fluid from the eggs using the plastic paint strainer. Discard the fluid, be careful as with most cures the fluid will stain most items. We use a plastic paint strainer because the curing fluid will ruin metal strainers.
Step 9: Drain the eggs for 5 minutes and stir gently with the plastic spoon during the draining.
Step 10: Gently pour the drained cured salmon or trout eggs on paper towels. Discard the curing fluid carefully it will stain most clothing.
Step 11: After air drying for 10 minutes the eggs will become firm and tacky. Gently spoon the cured eggs into plastic bags.
Step 12: Curing salmon or trout eggs allows storage in the refrigerator for a months or frozen for up to a year.
