When you talk to anglers who cure their own Roe, they will swear they have the magical recipe.

But First: The myth about blood

Blood is not harmful to salmon roe used as bait. In fact, blood is a natural and beneficial component of salmon eggs that helps attract fish. The presence of blood-related pigments, known as carotenoids, also contributes to the vibrant colour of the roe.

The freshness and vibrant colour of the roe are crucial. Prolonged exposure to water can cause salmon roe to become milky in appearance. For optimal quality, cure the roe as quickly as possible and maintain a cool temperature during transport. The roe needs to be fresh and have a vibrant colour. When cleaning the salmon at the river, remove the roe and quickly place it in a Ziplock bag to protect it from river water.

Here is my magical recipe:

The photo captures a sample of a pre-cut chunk, ready for easy dry handling.

On parchment paper, I will butterfly the skeins and then cut the Roe into small chunks. I then add a light sprinkle of Pro-cure, making sure I cover all eggs. Then I will fold them over until well mixed. Another sprinkle and another fold. I then place the Roe in a large Ziplock and leave it in the fridge overnight to reabsorb the liquids. The next day, I spread the Roe out on parchment paper and then covered it with Borax, folding it over until well-coated. I will keep adding this process till I see all the moisture absorbed.
It’s a straightforward, uncomplicated process that anyone can easily master.

I will spread them out and let them air dry for a few hours. Once prepared, I’ll apply a light dusting of Borax before placing them in a large Ziplock bag for refrigeration.

Pro Tip:

1: I will store my portion of cured roe in a small Ziplock bag, then in a bait box. This will keep Roe fresh if exposed to water from rain or deep wading in the river.

2: Have a small, sharp scissors available if the roe chunk size needs to be adjusted

3: Imperative: Make sure hands are not wet when removing roe from the bait box.