The biggest mistake I have been making over the years is using too much pro cure, or whatever rub cure of your choice.

When too much is used, the eggs do get very bright in the color you have chosen, but when frozen and unthawed, they tend to be a lot wetter and tend to be a general mess to use and clean up.

My fishing partner suggested I use less cure and bamo, with this years salt catch I did up some extremely beautiful roe just by following the instructions on most of the shaker bottles, erring on the side of under coating them.

Make sure you are not using bloody eggs, wash them, butterfly or cut into chunks, lightly sprinkle the cure, let sit for an hour or so, drain the juice, let sit overnite, then they are ready to use or freeze.