Bill Boteler, Recreational Angler
- New Market
- Total Reports: 10
- View all reports by Bill Boteler →
Posted on April 17, 2014 | Permalink
Delicious Orange Fillets
Location: Woodsboro Pond
It is the time of year that many tables in Maryland are graced with fresh trout. I caught several limits last week at Woodsboro pond using light line and power bait. We like the fillets simply broiled with season all. Two of the stocked trout were packed full of row. DNR, could you please comment on the edibility and viability of the trout caviar?
DNR Response by Biologist Susan Rivers: I had a friend who tried to eat trout roe or “caviar” in the past by preserving it first and then tried to eat it. Unfortunately, she used commercially purchased eggs that had been fertilized. At a certain point the eggs are impermeable and the preserving process didn’t work for her eggs, so they had become mushy and poorly flavored. The fresh eggs are a different matter. I looked this up online and there are several good sites that contain information. The key is to remove the ovary containing the eggs and to separate the membrane that surrounds the eggs. The membrane is clear, but full of veins. Tease this away from the eggs and rinse them well. After rinsing, the link below says to add 10 percent by weight of salt to the eggs and let them sit for a few hours. They are best consumed shortly after salting, but they can last 4-5 days according to the article. Based on what I’ve heard, eat them within the next 24 hours.
Be sure to preserve and eat eggs that are bright yellow. Those that have turned white have been attacked by fungus and should not be eaten.