3 Fish + 12.5# of Roe

[dbllunger]

Kept three hens Sunday, and ended up with 12.5lbs of row.  Only one hens skeins were starting to get a little loose.  Thats a gallon zip-lock totally full, then I vacume pack them for later use.  The Salmon are hitting as usual for this time of year.  4-5 adults in a couple hours is common with a few jacks thrown in.  Some are still good eaters, but most are pretty much smokers.  They will still peel line just fine!




   

[Fishhunt223]

Nice.  You dont cure them before freezing?

[dbllunger]

50/50 just depends if I'm in the mood or not. I start keeping roe Mid August on as the eggs are bigger.  Have 50-70lb of it so far.  I put them in smaller bags of around a pound or so then I only thaw what I need.  They cure up fine as long as they are vacume sealed. 

[Fishhunt223]

So do you salt it or borax it or anything before freezing?  The last thing I want to do after a cleaning fish and cleaning and putting away the boat after a long day on the water is cure a bunch of roe and i dont really have the room in the fridge to hold a bunch for the next day so it would be nice to be able to freeze it right away.

[WDFW Hates ME!!!]

I cure it then freeze it... 12 cups water, 1/2/ cup salt, 1/2 cup sugar, 1/2 cup borax and then 1/2 cup cure. brine for an hour then dry on racks for a few hours then generously coat with orax freeze then take when you need it...

[dbllunger]

Exactly and that is why some is cured and some is not.  To cure them the correct way takes a couple hours of sitting out.   I use Pro Cure as I have great luck with it, but it seems to work best is you use half of what it calls for.  I have some cured the full way, and some with only the first step of curing.  So will have to see how they worked out.  I just mixed in the cure, let them sit in the bag, then vacume sealed them.  I know I put too much cure in a couple because I could feel the eggs getting a little too solid.  Will just have to see how they turn out.  The un-cured will be just fine, but i have to cure then the correct way.   

[WDFW Hates ME!!!]

I use pro cure ut i use the wet brine method, but i cut the recipe in half. They are awesome eggs that way.