Cured lake trout roe
Yields 8 oz
8 oz lake trout roe, still in its sac (called skein)
about 0.35 oz (10 g) salt (see below)
1/8 tsp (0.75 g) curing salt
2/3 tsp (2 g) canola oil
Place the roe on a cooling rack over a bowl, and rub gently to separate the eggs from the membrane (see picture below). Rinse the eggs with cold water and strain. Weigh the roe and return to a dry bowl.
Weigh 4.5 % of the roe weight in salt, then mix with the curing salt and sprinkle over the roe. Gently mix with a spatula, add the oil and mix again. Transfer to a plastic container and refrigerate for at least 1 day, stirring every 12 hours or so.