yummy!

[lokidog]

that looks like some good roe that could have been some real good sushi.

Having tried to eat it (several times/ways) I'm with the theory that the best use for roe is to turn it into more steaked, filleted, smoked, bbqed, or whatever salmon.

Exactly!   

[Button Nubbs]

pautsky fire red cure, drop them in a jar with a lit piece of paper and slap the lid on, boom sealed, will last for several seasons 

I'm a tinkerer by nature. Doing the same as everyone else won't cut it

[Fishaholic]

pautsky fire red cure, drop them in a jar with a lit piece of paper and slap the lid on, boom sealed, will last for several seasons 

I like to take the 24 pack birthday candles and cut them in half, put them in  the eggs light the candle then put the lid on. Works really good.

[Fishaholic]

pulled them out of the curing liquid and now air drying them then into the borax. I like the color of the eggs.

[h20hunter]

They look great.......

[wildmanoutdoors]

 

[Kc_Kracker]

DJ are those sitting in water in that pan? if so NEVER wash eggs, anty water at all will make them rott. you want blood to cure nothing else. give them THREE days in cure in the fridge, then seal the jar by dropping in a small pices of paper on fire and refig them again 

[Kc_Kracker]

borax isnt needed at all with pautsky, i actually still go old school, i mix pautzky with jello  all that juice should be reabsorbed in the eggs, that jar looks to have way too much juice, you want them like rubber but VERY juicy and milky, mine will go about 3 hrs plunking per piece 

[Button Nubbs]

DJ are those sitting in water in that pan? if so NEVER wash eggs, anty water at all will make them rott. you want blood to cure nothing else. give them THREE days in cure in the fridge, then seal the jar by dropping in a small pices of paper on fire and refig them again 

You want the blood to cure?

[Button Nubbs]

borax isnt needed at all with pautsky, i actually still go old school, i mix pautzky with jello  all that juice should be reabsorbed in the eggs, that jar looks to have way too much juice, you want them like rubber but VERY juicy and milky, mine will go about 3 hrs plunking per piece 

From the sounds of it I don't think he is using straight pautzke. Sounds like he is using some sort ofbrine.

Great looking eggs dj

[Kc_Kracker]

you want them to go from blood soaked to drain then cure sorry i wasnt clear, NO WATER EVER, water will make eggs laterally START TO ROTT in hours. bad bad bad. just making sure he knows. i vut my skeins up on paper towels and let the blood drain off then start pouring the cure on  i can get a good 2-3 hrs on one plunk with mine and super milky 

[snowpack]

water makes the eggs break down and release the oils so that the males can smell the eggs and so it is easier for their swimmers to get in through the egg.

[Button Nubbs]

  one of my all time favorite cures is water based caught a lot of fish on them even after they've been in the freezer 3 or 4 years. Produces some of the gummiest eggs I have ever seen. They're like soft bouncy balls.

[wildmanoutdoors]

 
Some brines have lots of water and you actually heat it on the stove and add eggs for a certain amount of time. Eggs come out awesome. And DJ's look awesome!

You definately DONT want blood in your eggs even from the start. Thats one reason you bleed the fish well right when its landed.

If your using a straight of the shelf cure, your not one of the 10%tile!

[Kc_Kracker]

all eggs have blood from the start  bleed it all you want the guts will still be bloody  the reason you bleed it it is for the meat quality not eggs. omg who taught you this stuff?  have you been reading field n stream? 

thats right, using off the shelf cure wont make you the 10 percentil, you will be in the NINETY percentile doing it, right.