Milking eggs out of brown trout and steelhead is common practice in the Great Lakes. However, there's an art to doing so properly. Carefully milking these fish can improve the quality of the eggs and also the taste of the fish when you eat it.
Join Pautzke pro staffers Tim Roller and Frank Campbell as they show how to properly milk this Niagara River hatchery steelhead and what to do with the single, fresh eggs when you get them.
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