Sitkan Steve Edenshaw loads a fish box with herring roe aboard the Jade Ann in Eliason Harbor on Wednesday afternoon (4-4-12). Edenshaw says his favorite way of eating the subsistence staple is to blanch the eggs briefly in boiling water, then serve them with butter and salt, or seal grease, if he has any. Delbert Kadake, the skipper of the Jade Ann, which homeports in Kake, prefers his eggs dipped in hooligan oil. Kadake says he's distributed around 11,000 pounds of herring roe-on-branches to about 120 people so far. He expects to hit 15,000 pounds before the spawn tapers off.
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