I’ve run my shop for over 10 years and have been here since I was fifteen. Now I see a man in the mirror whose hair is the color of salt and pepper. Some people call this a sign of distinction, while others say it’s a sign of wisdom. It’s mine, and I’ll take care of it the best I can. I don’t know about those other things.
Taking the stance that I hope to gain some wisdom along with my gray hair, I proceed to this issue’s article. In all the years I’ve worked at the shop, one of the questions I get asked most often is about roe and how to cure it. With the price the market is charging for it, anglers really want to learn to do it themselves. Doing it yourself will save you money because you won’t have to pay a lot or wait on a list for cheap scraps. I will teach you how to do it yourself.
First, you need to bleed a doe the right way, either at the gills or the base of the tail. This allows the blood to leave the fish without coagulating in the roe skeins. Don’t have a place to put the skeins? Leave them inside the fish to keep them safe from damage.
I also bleed the skeins. I make a few incisions on the skein veins and push the blood out with my thumbnail. This slows down the decomposition of the eggs. You’ll know your eggs are decomposing if you smell a bad, sour odor.
Once they’ve been bled, rinse them off with river water. The water from the river is really the best for them. The worst is tap water, which has chlorine in it, and I think it makes the roe taste bad.
I will only handle them with nitrate gloves from now on to keep my scent from getting on the roe. A fish’s olfactory sense, especially sturgeon, is extremely acute. Fresh non-cured roe is one of the best baits to use for sturgeon during a peak salmon run. At this point, the roe is worth its weight in gold and can mean the difference between two and twenty fish caught.
That is the worst thing you can do to roe. I never freeze it first and then cure it. When roe freezes, it creates ice particles inside the eggs that pierce them and let all the food and great smells out. The skeins should only be frozen once they are cured.
There are many ways to cure your salmon or steelhead skeins. Most of them use sulphite, like Procure, but you can also use Borax, which is a more natural base. Borax is my favourite. No matter what you pick, you need to cure your eggs as soon as possible, before the roe starts to break down.
If you chose Procure, my advice is to use the jar method. When you sprinkle procure on your eggs, don’t use too much because it can burn them. This process creates a liquid that, through osmosis, gets absorbed back into the eggs and cures them. Red Hot Double is their most popular color, and they now have a pretty cool UV product that comes in a bunch of different colors.
I’m meticulous; I take considerable care to make the most perfect roe. I put them on racks in a cool, dry place to dry first, and use a fan to help the air move. I turn them frequently for six to eight hours. When the eggs are first being dried, I sprinkle them with equal parts sea salt or a non-iodized salt, white sugar, and garlic. Yes, garlic! This gives the eggs more strength and shine, and the smell drives fish crazy. It is time to remove the eggs from the racks once they become tacky. Pay close attention to this step. Making sure that the eggs are dry before adding the Borax will keep them from turning into jam. I love working with Borax because it’s all natural and sulfite free. I sometimes add color to the Borax and sometimes keep it natural. I use pink (watermelon), red (cherry), or chartreuse (a mix of lemon-lime and orange) Kool-Aid to color my eggs. Add the Kool-Aid crystals (dry) to the Borax in small amounts until you achieve your desired color. A little goes a long way.
First, I put the Borax on a large baking sheet. Then, I lay the skeins on top of it and sift the Borax into the egg flaps, making sure the cure gets into every fold. Once this is done, your eggs are complete. You’ll have made your own high-quality roe that works well drift after drift, milking properly and giving off an irresistible scent while staying the same. This means you can spend more time fishing in the water and change your bait less often.
Butcher’s paper (not freezer paper) or non-colored newspaper are best to wrap the cured roe in. So I can give small amounts to my closest friends and customers, I wrap each skein in Butcher’s paper and then Kryovac (or use a freezer Ziploc, making sure all the air is out of the bag). Care is taken to carefully wrap each skein package because the people who make them love the process and even more so the fruit of their labor, which is lots of fish.
Salmon roe is renowned as one of the most effective baits for targeting trophy-sized sturgeon. However not just any plain roe will do. Learning how to properly cure salmon roe can make all the difference in enticing more strikes from these massive bottom feeders.
In this complete guide, we’ll cover everything you need to know about acquiring quality roe, executing simple curing techniques, and rigging up irresistible baits for your next sturgeon adventure.
Why Cure Salmon Roe for Sturgeon?
First, why even bother curing salmon roe when fishing for sturgeon? There are a few key reasons:
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Enhances scent – Curing helps infuse added aromas and flavors that attract sturgeon from a distance,
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Extends shelf life – Curing roe enables longer term storage in the freezer compared to fresh roe.
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Changes texture – Curing firms up the eggs so they stay on the hook better when casting out
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Boosts visual appeal – Some cures add coloration, clouding, and “milking” effects that appeal to sturgeon’s sensing systems.
So while fresh roe can produce, a properly cured roe bait will outfish plain roe every time when targeting monster sturgeon.
Acquiring High-Quality Salmon Roe
The starting point is getting access to fresh salmon roe. There are a couple approaches:
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Catch your own – If able to fish for salmon, keep any ripe females and remove the roe. Be sure to bleed the fish!
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Buy from fishermen – Many commercial salmon fishermen sell good quality roe. Look for egg color that is deep orange.
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Purchase online – Several online retailers sell cured or fresh frozen salmon roe marketed for sturgeon bait.
No matter the source, be selective in choosing roe with a vivid color and firm texture. Pale, mushy roe will not cure properly.
Simple Curing Methods for Sturgeon Roes
There are several easy salmon roe curing techniques that even beginners can master:
Sugar and Salt Brine
- Mix 1 part salt with 4 parts white sugar.
- Add enough water to fully dissolve the mixture.
- Place roe in brine for 12-24 hours.
- The longer it soaks, the firmer the cured eggs will get.
Spices and Sugar
- Create a dry blend of 4 parts sugar, 1 part salt, and shakes of garlic powder, onion powder, paprika, and other spices.
- Coat the roe fully in the mix and place in a sealed bag.
- Let sit 12-24 hours, shaking the bag periodically.
Smelly Jelly
- Get a jar of Pro-Cure’s Sturgeon Candy or Smelly Jelly Sturgeon juice.
- Soak the roe in juice overnight or longer for added scent and flavor.
Quick Cure
- Simply soak roe for 1-2 hours in table sugar and table salt.
- Quick and easy but doesn’t last as long frozen.
The precise measurements don’t need to be exact. Experiment to get the firmness and scent you desire.
Storing Cured Salmon Roe Properly
Proper storage is key to keeping cured roe fresh as long as possible:
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Keep cold – Store cured roe sealed in bags on ice or in the refrigerator.
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Freezing – For long term storage, seal cured roe in vacuum bags and freeze. Lasts over a year frozen.
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Thawing – When ready to use, thaw only what you need for a trip to keep the rest fresh frozen.
With Tupperware or vacuumed sealed bags, cured roe will stay preserved in the freezer for extended periods.
Rigging Up Irresistible Sturgeon Roes
Now that the roe is cured, let’s get it on the hook. Two easy methods include:
Pinning on Treble Hooks
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Take a cured egg cluster and pin it onto a large treble hook.
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Wrap thread around the shank tightly to secure it. Miracle Thread works well.
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The roe cluster can be golf ball sized up to the size of your fist depending on conditions.
Roe Balls
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Place a quarter sized dollop of cured roe in a small square of cheesecloth or netting.
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Cinch it up into a tight ball using elastic thread.
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Tie it securely and trim off excess material.
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The cheesecloth helps keep small fish from nibbling at it.
And that’s it – you’ve got a smelly, irresistible cured roe bait ready to catch monster sturgeon!
Putting It All Together on the Water
When you head out on your sturgeon fishing adventure, follow these final tips:
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Target deeper holes in the 15-30 foot range early in the season.
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As water warms later in the year, focus on 5-15 foot depths.
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Use heavy rods and reels to cast out the bait and feel subtle bites.
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Keep rods secured in rod holders when waiting for a bite.
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Set the hook aggressively on any slight up or downstream tugs.
With cured salmon roe bait and the right techniques, your chances of battling a huge sturgeon are excellent.
Frequently Asked Questions
Here are answers to some other common sturgeon roe curing questions:
What is the best salmon roe to use?
Late-season loose king salmon eggs are ideal but any salmon roe in prime condition can be great when cured up.
How long does cured roe last refrigerated or frozen?
Properly frozen and sealed, cured roe lasts over a year. Refrigerated, plan on using within 2 weeks.
Can I use steelhead or rainbow trout roe instead?
Absolutely, those roes can be cured using the same techniques. But salmon roe is tougher and preferred.
How much roe do I need per fishing trip?
For a full day’s fishing, plan on having 10-12 cured roe balls or egg sacks portioned out and ready to go.
What rod/reel combos work best for tossing cured roe?
A heavy 7-9 foot rod paired with a quality conventional or baitcaster reel with 20-30 lb. test mono.
So now that you’re armed with all the knowledge and techniques needed for preparing and rigging up irresistable cured salmon roe baits, you’ll be well on your way to trophy sturgeon success!
