Care of fresh caught salmon summary outline so far:
1, Fish in boat
2. Bash on head to stun, not kill
3. Cut or clip gills on each side to bleed out salmon
4. Put salmon back in water to bleed out for 10-15 minutes
Protect from seal lions, etc. while letting bleed out
Don’t put back in water if warmer than? ?60 degrees?
5. If possible, gut bled out salmon, preserving roe with minimum handling
On ice but not in contact with ice or freshwater (in foodsaver or freezer bags)
Option: ice / rock salt / little water slurry
6. If not possible to gut bled out salmon, cool it down:
On ice but not in contact with ice or freshwater
Option: ice / rock salt / little water slurry
7. Home care:
Salmon: scale, filet or steak, use fresh or freeze in foodsaver or freezer bags.
Wait 6-8 hours until salmon has gone through rigor mortis?
http://www.kasilofseafoods.com/FAQ/FAQ-7.htm
Online how-to:
http://www.salmonuniversity.com/ol_htfs_intro.html
8. Roe: freeze in foodsaver or plastic bags for later cure, or start cure process
I did find what looks like a good online article on curing roe at:
http://www.lakemichiganangler.com/tips/ ... on_roe.htm
Please keep the tips and tricks coming in!
Thanks for helping a newbie.