how to brine anchovies for bait
Dry brine. Just thought I’d share how I brine my frozen tray anchovies for salmon fishing. This speeds up the firming process.After an overnight soak drain the Fire Brine from the baggie or plastic container.If I’m running anchovies in bait heads I’ll leave them whole. Experiment with the colors on your own.Brining baits couldn’t be easier. The greasy baitfish can most often be found at any bait shop or tackle store. All you have to do is open a bottle of Fire Brine and pour enough to cover the anchovies. When properly prepared whole or filleted anchovies catch fish. They also don’t need freezing or refrigerating, so can sit on a shelf in the shed instead of taking up space in the freezer. Sprinkle Bionic Brine on the baits and let them sit for several hours. It’s simple and saves me the trouble of making a homemade inferior brine recipe like we used in the old days.Remove frozen anchovies that are to be brined and place in a plastic bag or container with a lid that seals tight.Pour enough Fire Brine into the bag/container to cover the anchovies. It also makes them shinier and helps keep the scales intact. once your bait has reached full cure - store the bait in a premade brine solution. When dry-brining, the cooler drain should be left open to prevent water accumulation. A little goes a long way in the case of fishing for trout or landlocked salmon.
Salting Baits. When fishing with bait specificaly for Chinook Salmon - bait (Anchovy & Herring) preparation is of the upmost importance in terms of consistency in presentation, presentation adjustment as conditions change and longevity of the bait - that is, how long it can fish at optimal performance before deterioration from use.....one approach to acheiving these much needed bait attributes is "Salt Curing" or "Dry Brine"......when curing bait, it is important to thaw the herring or anchovy thoroughly - when salt is added to frozen product it imposes a quick temperature drop and slows the thaw process which can lead to an uneven cure and even damage to the bait itself once your bait is thawed - evenly coat the bait with coarse pickling salt (i prefer pickling salt - as it provides the best curing action at an even rate) till completely covered in the bait tray or brine bucket - it is helpful to have the bait tray perferrated to allow any excess water to drain off to ensure a fully penetrating salt curefor large herring a full cure should take approximately 12 hoursonce your bait has reached full cure - store the bait in a premade brine solutionwhen the cured bait is stored in the brine it helps to keep its scale shine, prevents salt burn and ensures the bait stays ridged and prepared for use Works fine for chovies. Salting is a great answer to some of the drawbacks of fresh bait, such as mushiness, blood, slime and restricted shelf life. I’ll often run the strips 1/8 to 3/16 of an inch wide on a one-inch strip or a ¼ inch by ¼ inch chunk to put on a double hook rig with a hoochie skirt.Brining anchovies, herring and other baitfish is this easy.
SEE WET BRINIING PAGE FOR WET BRINE FORMULA Alternate layers of salt / bait. Bait Brine Recipes. Doing so and letting the bait brine overnight brings a special shine to the anchovy that’s effective on my boat. It should have a light coating of brine. Brining makes the baits much tougher, so each bait lasts longer and spins truer. Here’s my recipe: - 0.5 gallon distilled water (or any water that’s free of chlorine/chloramine) Method 3. Properly dry-brined baits may last for three to four days on a sheet of foil or a cold tray. Trayed anchovies are starved, frozen and vacuumed packed on a Styrofoam tray. Keep it in a cooler while on the water and return the container to the fridge after fishing. Let’s start with the bait: Anchovies. Anchovies are rich with fish attracting oils and leave an awesome scent trail in the water when trolled and attached as an additional attraction to a number of baits. Brining them is imperative.I use Natural Fire Brine because its easy to use, enhances the toughness of the bait, makes it more durable, extends the bait’s longevity and makes the scales shine, all things that important when trolling the anchovies whole. Head for Nootka. 1. For more information on his guided Sacramento River trips please visit
Salted baits are tougher, so more resilient during casts or when pickers are about. Blue or Chartreuse Fire Brine might be the best color for you, but I prefer Natural Fire Brine. It’s best to cut the meat into thin strips that trail the presentations without interfering with their action. Copyright 2020 Pautzke Bait Co., Inc. | All Rights Reserved | Big chunks aren’t necessary to get bites. Dump frozen bait in cooler the morning you leave. You can choose between trayed and bagged anchovies.
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