Best eggs IMO: Steelhead, Chum, Coho, sockeye and then Chinook in that order.
Okay, here is my curing process and I KNOW there will be those that think I am nuts but I have kept eggs cured this way in an air tight jar for 2-3 years without freezing.
Ingredients:
1 cup canning salt, not table or iodized salt
1 cup powdered Borax, the finer the better
1 cup sugar
1 quart water, yes water, I use tap water sometimes but purified water works better especially on looser eggs.
1/4 cup of whatever cure you want to use, I have used 7 different brands with the same results.
Cut your eggs into bait size pieces, I do not butterfly them, if the skein is too big I will cut them in "rounds leaving the skein in tact and then cut them smaller after I am done curing them.
Leave them in the cure for a good 24 hours. This part is a learning curve as sometimes the eggs need longer and sometimes less time in the brine. Fresher eggs and smaller skeins need longer, larger and looser skeins shorter times.
Once the eggs are cured and looking right, I drain them in a strainer and then put them out on a clean cotton towel that was washed without fabric softener or other junk. Single layer not touching as much as possible. Cover with a second towel and let them air dry long enough that they start to get tacky and don't feel wet anymore. I then place them in jars and use a vacuum sealer to draw out the air and place them in the fridge.
Mix it all together then add your cut eggs.
Definitely bleed any hen immediately, it makes a huge difference in the final product. I bonk them quickly to be humane but not to kill, I want the blood to pump out as much as possible. When removing the eggs, I try to keep as much blood off as possible and never cut the gut sack.
For spawn sacks I do the same thing with single eggs except I boil the singles and really loose skeins to separate the eggs and make them hard and then cure them the same way. Make sure to boil them long enough to make them hard!!!! Under boiling them leaves them mushy and useless.