How to Cure Trout Eggs With Epsom Salts

Locate a trout egg sac, or skein, from a local fish market or butcher.

Bring the skein home immediately, and carefully cut open the sac with a sharp knife.

Remove all of the eggs found inside the sac and place them into a colander.

Set the colander into a large bowl of distilled water to remove any remaining membrane and blood form the eggs.

Remove the colander and replace the water until the eggs are completely free of any blood or loose membrane.

Allow the water to completely drain from the eggs and place them into a plastic bowl.

Pour 1 qt. water, 1 cup boric acid powder and 1 cup Epsom salts into a large cooking pot.

Bring the ingredients to a hard boil over high heat, stirring occasionally. Continue to boil the water until all of the Epsom salt and boric acid powder are completely dissolved.

Remove the pot from the heat and allow it to sit until the water is cool enough to touch.

Add the drained eggs to the water allow them to cure for up to 45 minutes.

Pour the eggs through a colander. Allow the eggs to drain until the majority of the liquids are removed.

Pour the eggs onto a piece of paper towel and allow them to air-dry until they feel firm to the touch. Depending upon the size of the eggs, this process will take anywhere from a few minutes to several hours.

Place the cured trout eggs into a zippered plastic bag. Refrigerate until needed.