The Intrepid Eater - How to Make Cured Pike Roe

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This recipe can be used for any fish roe, though the size of the roe dictates how long you leave them in the cure. If the roe is from perch, or panfish, 10-12 minutes is probably enough. If the roe is larger than pike’s, say from a trout, then you may want to cure for 30+ minutes. Taste along the way and once they taste salty enough, you can stop the curing process. I used a 1:8 salt to water ratio. If you have more or less roe to cure than I did here, you can scale the recipe up or down using that ratio. Warning: Though there is plenty of anecdotal evidence showing that it is safe to eat lake fish roe, there could be a risk in eating it, especially for those who are immuno-compromised. Use clean fish, from clean water. Use common sense, and if you are worried about it, please don’t eat it.To further minimize the risk, you can freeze the eggs. Once they are scraped out of the sack, put the eggs in the deepfreeze for a couple days. Gently thaw them out, then proceed with the salting/curing process.