Anchovie brine????

[Jencourt]

Hey Guys and Gals!
I am heading to the Barkley sound from July 9-13.We will be staying in a float house in Julia inlet.In the past I have always got my chovies in the morning and put them on salt(usually fresh bag each day)No store at the float house so was wondering about brine recipes How to properly preserve them so they will last a few days or so.
Thanks in advance for any advice: Ray

No place I would rather be (FISH ON)

 

[scott craven]

I like to layer them in a flat tupperware container with rock salt.(no water)
give them 2 or 3 days to stiffen up.

 

[Deewar25]

rs, curious (as this part I never knew for sure) - do you put them in the fridge or freezer for those 2/3 days? I've seen mentions of both, but I'd of thought freezer...

 

[PW_Homer]

Here is what I use, works like a charm and last for weeks
http://salmonuniversity.com/ol_brining_herring.html
You can get Mrs Stuart's blueing at Save on Foods

\fishon

 

[scott craven]

quote:Originally posted by Deewar25

rs, curious (as this part I never knew for sure) - do you put them in the fridge or freezer for those 2/3 days? I've seen mentions of both, but I'd of thought freezer...

i usually keep them in the freezer, then move them to the fridge
the night before you go fishing.

 

[TenMile]

I use that Salmon University recipe as well and it works great. The bait will last 3-4 days as long as it's kept cool.

If you do it like Scott has outlined, the anchovies actually get cooked with the salt and will also last a long time if kept cool.

TenMile
<'((((><

 

[Charlie]

That recipe has been around for years, and is very good! I started using it several years back myself!

If you want to keep the bait for a long time, leave it the brine! Keep it as cool as you can (in cooler or fridge is better). I have had it last over 6 days!

BTW... Mrs Stuart's Blueing, should be in the laundry section!

 

[Deewar25]

when you do the wet brine, do you dump out the salt in the morning and add it back in when you get home, or just leave it out after the first treatment and let it float around in the liquid? That was the part I was never sure of (as with the fridge vs freezer thing).

My buddy did a similar one when we had a trip to Malcolm Island - I remember he did dump out the solid salt in the morning and we left it in the freezer as liquid - definitely lasted, but I tried to duplicate after and didn't have much luck, so stuck with the dry brine since. Just wondering the after treatment.

 

[Even-tide]

quote:I like to layer them in a flat tupperware container with rock salt.(no water)
give them 2 or 3 days to stiffen up.

Thats the way I roll, add a few drops of Anis.

 

[Sitkaspruce]

quote:Originally posted by r.s craven

I like to layer them in a flat tupperware container with rock salt.(no water)
give them 2 or 3 days to stiffen up.

Dotto, except I use one of those little 6 pack coolers and layer salt, pack of chovies, salt, chovies etc. I drain the water out when it gets slushy and add more salt and chovies as needed. Store in the freezer and take out the night before.

Cheers

SS

 

[264winmag]

I keep a 94 qt. igloo icechest on the the back of the boat for luckys and chovies,that model has a food tray that rest on the top inside of the chest that works great for putting the anchovies on salt.depending how much salt you use you can go 2 or 3 days if you dump out the chovie juice each day. try to stay a day ahead on firming up your bait.hard to do when the silvers are thick.

Rum Chum

 

[Jencourt]

Thanks everyone. Think I may try some of the blueing recipe as well as some on the Salt one. See which one I find best.

No place I would rather be (FISH ON)

 

[tubber]

Try the Salmon Uni recipe but leave out the water. Works for me. Once they really dry out, you don't even need to keep them cool, which is easier when camping in a tent with limited access to ice and refrigeration. A salty, dried out anchovy comes up looking plump and fresh after just a few minutes of trolling.

 

[The Fish Assassin]

quote:you don't even need to keep them cool, which is easier when camping in a tent

I heard the bears like it with a little extra salt.

Take only what you need.

 

[Karma-Kazi]

i put my chovies in a brine of saltwater and Salt and layer them in a igloo cooler, and at the end of the day put it in the deep freezer and it lasts a few weeks like that, never have any issues and it doesent freeze up. so no problems when you pull them out. I have never added powder milk and blue stuff, just regular old anchovies. and it works!


-Steve

 

[Gerry]

I must be doing something wrong (as usual). I tried the dry brine method. The anchovies look good but are really thin. Last time I was out hali fishing I threw one of the chovies in a bucket of salt water to see if it would plump up. It didn't, even after a couple of hours.

 

[ratherbefishing]

I dry brine mine. As soon as I get the boat in the water I add a cup or so of salt water. After a run to the grounds the bait is usually good to go. If there are leftover, I simply drain out the water and add more salt. Seems that I can do this two times before the 'chovy turns to rotten jerky.

 

[Pippen]

I use similar processes to those already mentioned. Last week on the WCVI I brined up some chovies/herring on Tuesday night and just kept putting them in the fridge each night and adding some salt to them. I was still fishing (and catching) with them on Sunday morning.