I cured up a batch of pro-cure redd hot double stuff a few years ago that were out of a chum that I hooked in the saltwater.

These were the best eggs I have ever used and I've never been able to come close with subsequent batches. Did I just get lucky?

Back then the pro-cure came with much more detailed instructions than they do now, if I remember correctly it was a small pamphlet and the instructions for curing the eggs were quit a bit more detailed and a little bit more complicated than they are now.

I wonder if the "ripeness" of the eggs and/or the type of salmon that they are from make any difference in the quality of the finished product?
Would appreciate any advice.

How well does using fresh roe from a freshly caught fish work? I would think that would be the best bait, any one ever do that?

Thanx -- take care and tight lines to all


Sincerely,
Roger

I've heard that Chum eggs are the number one choice of many fisherman, followed by silver eggs and a toss up between chinook/steelhead eggs taking third place. I would think the ideal stage of eggs would be between (right about in the middle of) a fresh fish in the ocean and a fish spilling it's eggs? I have used uncured/fresh bait, but I didn't think it held up as good as cured bait (harder) in the water.