Fishing with Rod Discussion Forum
Fishing in British Columbia => Fishing Reports => Members' Fishing Reports => Topic started by: milo on November 11, 2016, 10:39:54 PM
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With a poppy on my fishing hat, I drove up the Sea to Sky today to fish the Squam below the Mam.
After spending a couple hours chasing coho, I went on to fish chum for the rest of the afternoon. Wading back was dicy as the river came up almost two feet compared to where it had been when I ventured out to my preferred location.
I hit the tide perfectly and was rewarded with several gorgeous fish.
This one came home with me:
(http://img.photobucket.com/albums/v131/milivoj/Mobile%20Uploads/IMG_20161111_180314722_zpsjfqusjdx.jpg) (http://smg.photobucket.com/user/milivoj/media/Mobile%20Uploads/IMG_20161111_180314722_zpsjfqusjdx.jpg.html)
Out of the river this fish was fresh coho chrome with no coloring to speak of. It kept the colour quite nicely afterwards, too.
And the roe? OMG! Best ikura I've ever had. :D
Purple and orange jigs were the ticket.
Sadly, with this rain, the Squamish will be shot for the rest of the long weekend. :(
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Gorgeous fish. I looked at the picture before reading and spotted the adipose fin. I thought the forum was about the explode about you killing a wild coho!
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Nice fish :D I caught a nice chrome doe similar to yours on the Stave a couple of days ago but it had single eggs instead of skeins. Roe was still fresh though..made a small portion into ikura and it was good.
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Nice fish buddy :)
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You don't freeze it first before eating?
Scary. :o
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Nice fish Milo. For a while I thought nobody knows what a clean chum looks like ;D ;D ;D
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You don't freeze it first before eating?
Scary. :o
No. If you freeze the roe, it's done. Good for sturgeon bait, but not for caviar.
The roe is well protected from parasites and bacteria, just like a baby is in her mother's womb.
No problem eating roe fresh.
As for the fish, most times I will freeze it, especially if it is going into sashimi or gravlax, but if cooked, no problem.
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No. If you freeze the roe, it's done. Good for sturgeon bait, but not for caviar.
The roe is well protected from parasites and bacteria, just like a baby is in her mother's womb.
No problem eating roe fresh.
As for the fish, most times I will freeze it, especially if it is going into sashimi or gravlax, but if cooked, no problem.
Hmmm, well protected eh? That's what old Scratchy Butt used to say until the infamous "worms in the hot tub" incident of 2005. Old Scratchy Butt never seemed to enjoy raw fish or caviar as much any more after that. Hey, I'm sure your fish is fine though - enjoy.
Nice Chum by the way.
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Hmmm, well protected eh? That's what old Scratchy Butt used to say until the infamous "worms in the hot tub" incident of 2005. Old Scratchy Butt never seemed to enjoy raw fish or caviar as much any more after that. Hey, I'm sure your fish is fine though - enjoy.
Nice Chum by the way.
LOL who's old scratchy butt Rieber, is this bringing back bad old memories? :o
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No. If you freeze the roe, it's done. Good for sturgeon bait, but not for caviar.
The roe is well protected from parasites and bacteria, just like a baby is in her mother's womb.
No problem eating roe fresh.
I have often seen anasakis worms and cysts inside roe skeins. However, I believe that most people brine the roe in salt before eating, which should kill most things. I'm not sure what process you go through with your roe before eating, but I guess separating the eggs from the skein would also help you effectively remove parasites since they won't actually be inside any eggs.
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I have often seen anasakis worms and cysts inside roe skeins. However, I believe that most people brine the roe in salt before eating, which should kill most things. I'm not sure what process you go through with your roe before eating, but I guess separating the eggs from the skein would also help you effectively remove parasites since they won't actually be inside any eggs.
Exactly. I separate the eggs and rinse them thoroughly. Any worm should get flushed at that point. Then I brine the eggs for 30 minutes in salty water at room temperature. Afterwards, I rinse them again and add salt until they achieve the saltiness I like. Never had any issues with fish I handled myself.
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Brine doesn't kill anasakis, they already live in one big brine. ;D Temperature is the killer, either really high (cooking the fish fully), or really low (household freezer for 7 days). Our roe/ikura is never consumed unless it is frozen after it is prepared. Many years ago we had a family member who had anasakis after ingesting raw fish that has not been frozen, so none of us are keen to get that after seeing what it can do... ;)
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You probably have to brine first then freeze. Just like you have to do to cure your roe so it doesn't turn to mush from the ice crystals perforating the eggs from the inside out.
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You probably have to brine first then freeze. Just like you have to do to cure your roe so it doesn't turn to mush from the ice crystals perforating the eggs from the inside out.
Hmmm....that makes sense. Thanks for the tip - I'll give it a try with the next batch.
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Oh how I miss the Squamish buddy. Glad you were able to get up there and enjoy that fishery.
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Oh how I miss the Squamish buddy. Glad you were able to get up there and enjoy that fishery.
You are off next Sunday. Come over and let's go!
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Brine doesn't kill anasakis, they already live in one big brine. ;D Temperature is the killer, either really high (cooking the fish fully), or really low (household freezer for 7 days). Our roe/ikura is never consumed unless it is frozen after it is prepared. Many years ago we had a family member who had anasakis after ingesting raw fish that has not been frozen, so none of us are keen to get that after seeing what it can do... ;)
Rod, you ever consider an occupation as a Teacher? We could sure use you in the system as opposed to the a lot of the old wood currently employed lol. You are better then wikipedia.
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My research tells me that all parasites are in the membrane, so as long as you separate the eggs from the skein and carelfully remove bits of membrane while brining, you will be fine.
My family has been eating brined fresh roe for years and never got a parasite. Did get one from raw fish though. Flesh must be cooked or frozen before consuming to avoid parasites. Icky, so I do know that this is something to be avoided.
My 2 bits.
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A salmon egg is surrounded by membrane...
Anyway, just like raw salmon, raw salmon eggs that have not been frozen once are not immune from parasitic worms, bacteria and protozoa. Your chance of getting infected is very slim. Just because it has not happened, doesn't mean it will never happen, and when it does, it's not pretty.
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You are off next Sunday. Come over and let's go!
Damn, made plans on Sunday. Soon buddy.
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I used to enjoy home made gravlax - does this pose similar risks?
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I used to enjoy home made gravlax - does this pose similar risks?
Always freeze the fish first if you are going to eat it raw.
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Always freeze the fish first if you are going to eat it raw.
My Japanese friends always freeze the fish first if they want to use it for sashimi. However, they never freeze the eggs for ikura. Personally I will not take that chance and will freeze the eggs from now on.
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Gravlax is cured for 2 or more days in a dry marinade of salt sugar and various herbs and spices. Best I can find while there's no guarantee it's as foolproof as cooking to 140d, there are no recognized health authority warnings.