By: Big Duane Inglin
It’s salmon season on the West Coast and many anglers will be using a bobber and eggs to catch fish. Properly cured and well-scented eggs can entice even the most finicky of biters. In this blog I’m going to focus on how to cure the perfect piece of roe for bobber and egg fishing. I want this roe to be durable, last for several cast and milk out a great scent trail. Let’s focus on how to do this.
Success begins with good eggs. Mature Chinook and coho have mature eggs, which are best for curing. Meanwhile, a issue some anglers have with these eggs is they often are loose, meaning the skin on the skein has begun to break down. The individual eggs may come off the skein easier. This is normal. These are spawning salmon. Naturally their eggs loosen after they enter the river.
It’s important to remove any remaining blood from skeins. Even if you take good care of your catch in the field and bleed your fish after harvest there is usually a little blood left in the veins of the skeins. It’s easy to move the blood along the vein with the flat edge of a knife or scissors and simply push the blood into a paper towel where it is absorbed.
Because mature fall salmon typically have good size skeins you’ll want to cut them into manageable six-inch pieces. A sharp fillet knife does a nice job cutting through the skein and not destroying a lot of eggs.
The sharp knife allows you to butterfly your eggs open. This allows the cure to penetrate through the skein.