Click Wet Pac Cured Eggs or Dry Pac Radiant Cured Eggs when ready to order.

Best on the market, our prime Oregon cured chinook/silver salmon eggs are unmatched in quality. Processed within eight hours from slaughter, our clustered, skined eggs are hand selected for color and maturity.

Our Wet Pac Cured Eggs have a wetter look than the Dry Pac eggs. Now packaged in quart and pint jars vacuumed sealed for premium quality, these eggs have almost a translucent look and milks down adding scent to the water. Skeins are tight and will last for several casts.

The Dry Pac Radiant egg has a drier look and does extremely well for steelhead. These eggs also milk down and have tight skeins.Stores in refrigerator for three weeks for Wet Pac Eggs and one month for the Dry Pac Radiant eggs. Best if used within two years if frozen.