Frozen roe is usually pretty bad. When you gut a doe, remove the skeins from the fish, and immediately place in a ziploc freezer bag brought along for this purpose. When you get home, butterfly the skein like you would a chicken breast and then place skeins on a plate, on paper towel in the fridge and leave overnight. The fridge will have a dehumidifier that will pull some moisture off the skein.
At this point, you can borax the roe (tough, natural looking, good for clear water) or cure it with a commercial cure. Keep it simple, it works best, don't mess around with adding special ingredients, it usually ends with mediocre results.
To borax skeins, sprinkle a dusting of borax over the skeins and in between the folds of the skins making sure the skein is completely covered. Place in bag with borax at about a ratio of 2:1 skeins to borax.
To cure with Procure, put on gloves and go outside, as it stains everything within a few feet. Seriously. Then sprinkle skeins with a dusting of cure like you would have done with the borax. Shake off excess cure after skeins have a dusting of cure. A little goes a pretty long way. Place coated skeins in a jar, bucket, bag somewhere cool. After a few minutes, the eggs will start to juice. The juice will ooze out of the eggs, then after a day or so, it will get pulled back in the eggs (it really works!). Once most of the juice is re-absorbed, remove the skeins, place on a newpaper covered in borax and aim a fan at the skeins. Once dry-ish feeling, flip, wait again,. When the skein itself feels a little bit like soft fine leather, shut off fan, sprinkle borax over the skeins, and place in ziploc with borax, again, ratio of about 2:1 skeins to borax.
At this point, you can either freeze the roe after forcing most of the air out of the bag, or keep in fridge for up to 2 weeks before it starts to smell slightly like fish.
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Topic: frozen roe (Read 13519 times)