Fishing with Rod Discussion Forum
Fishing in British Columbia => General Discussion => Topic started by: jettabambino on July 21, 2014, 02:49:45 PM
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Hi Guys..
A while back I fished with a man who cured single salmon eggs individually. The eggs would go on a hook nicely and we used to trout fish with them. He kept telling me that he would always supply me with eggs as long as I came over with some wine when I asked for some....
So anyway.. I went to go visit him and he no longer lives there. The nice thing is if you put them on a hook they wouldn't pop.
I would love it if anyone could tell me how to make these. Thanks..
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I don't know how to cure this eggs, but I used to buy them in Berry's tackle. American company D&G makes them. Unfortunately this year I didn't see them in local stores, just across the border.
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http://pautzke.com/products_ballsofire.php
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Home made ;)
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Hopefully you weren't buying $5 Jensen eggs for $15 wine!
Bwaaaa ;D
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No man...lol.
They were eggs. You could squeeze them and stuff would come out but it was not watery
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When I used roe it was borax or salt but never singles. I vaguely recall one of my brothers making singles by blanching them in a sieve submersed in salted, boiling water for 10 seconds or so then letting them dry. After that it's all a blur but I think he froze them (in borax?). I remember not all turned out - there was some finessing - yet the majority did and fished well, not leaking but keeping form for multiple casts. I recently asked him but either his memory ails him or it's remaining his secret. Might be worth looking into.
:)
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Cold water cure, than I store them in saturated sea salt solution in the freezer. Still have about a half a gallon left after curing them 2 years ago. Chum
eggs are best.
They store perfectly for a bunch of years in a freezer.
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Tadpole can you post a pic of one .
If it's the way I am going to have to bug you for some or a step by step process ;)