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siwash
Guest
Anyone ever brined herring/anchovy with sodium sulfite or borax?
siwash
siwash
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Steelheadman_04
Guest
pickling salt works wonders for me with the choves...<img src=icon_smile_big.gif border=0 align=middle>
The only time I have used Borax is to set up and harden single eggs from Chum salmon for trout fishing.
I have not heard of using it for bait, as to the amount absorbed by the bait and it's affect for ingestion by a fish that steals it,
I think that is a matter for a forensic chemist to quantify.
Looking at absorption rates for salt on bait, and subsequent amounts left over; I would tentatively think it would be nominal when you compare the amount of different salts in parts per million that the fish live in.
Personally I agree with steelhead man pickling salt works fine for me, only I do not brine it ,just layer it on the bait the night before and it's good for all day.
AL
I have not heard of using it for bait, as to the amount absorbed by the bait and it's affect for ingestion by a fish that steals it,
I think that is a matter for a forensic chemist to quantify.
Looking at absorption rates for salt on bait, and subsequent amounts left over; I would tentatively think it would be nominal when you compare the amount of different salts in parts per million that the fish live in.
Personally I agree with steelhead man pickling salt works fine for me, only I do not brine it ,just layer it on the bait the night before and it's good for all day.
AL
wolf
Well-Known Member
As steelhead said use pickling salt dont use table salt or any salt with iodine it will "burn it"
I start with ocean water then keep adding as much salt as it will take keep stirring until it wont dissolve any more i have about an 1/2 inch on the bottom of my little bait cooler and keep putting it back in the freezer after every trip to keep it cool as soon as bait gets too hot it doesnt matter how brined it is it turns mushy.
I use the same brine for about a month as long as its kept cold i just keep adding more salt youll know after a while if the brine startes to freeze in the freezer add more salt or if the bait doesnt seem to be brining.
Another tip thaw your bait first seems to take better and I like to do it the night before.
Good luck Wolf
Edited by - MyEscape on 03/01/2006 05:25:24
I start with ocean water then keep adding as much salt as it will take keep stirring until it wont dissolve any more i have about an 1/2 inch on the bottom of my little bait cooler and keep putting it back in the freezer after every trip to keep it cool as soon as bait gets too hot it doesnt matter how brined it is it turns mushy.
I use the same brine for about a month as long as its kept cold i just keep adding more salt youll know after a while if the brine startes to freeze in the freezer add more salt or if the bait doesnt seem to be brining.
Another tip thaw your bait first seems to take better and I like to do it the night before.
Good luck Wolf
Edited by - MyEscape on 03/01/2006 05:25:24
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salmon9
Guest
I use pickling salt as well (NaCL with no Iodine). I think sodium sulfite, NaSO3 would work, give it a try and let us know. I use a saturated solution of NaCL, keep adding it to water until no more will dissolve. I find a saturated salt solution brines bait well but do not soak the bait too long or it will severely dehydrate the bait and it will shrivel up and look too unnatural (I brine up to 24 hrs before fishing). I like to brine my cut plug and sometimes brine anchovies as well.
I have to go with Wolf's technique. That's pretty much the way I do things, and I definitely have to agree with keeping the brine cold. If I'm out for a long day, and it's hot and sunny, I make up a new batch of solution.
I also use a little six pack cooler to keep my brine and bait in. It has a removable ice pack that I can take out and freeze. Another thing that I do, especially when I'm fishing with herring for halibut, is add some X10 to the mix. I'm not sure if it makes a lick of difference, but I do it anyways.
FishWish
I also use a little six pack cooler to keep my brine and bait in. It has a removable ice pack that I can take out and freeze. Another thing that I do, especially when I'm fishing with herring for halibut, is add some X10 to the mix. I'm not sure if it makes a lick of difference, but I do it anyways.
FishWish
D
Dirtdog67
Guest
Wolf has it down, but from personal experience, change your mixture after every trip.. Even in the cooler, during the summer a cooler acts like a stove once the water has reached air temp.
Too add to wolf's description, as much salt as it takes to burn the hands when mixing your solution..Hope it helps.-Dirty
Too add to wolf's description, as much salt as it takes to burn the hands when mixing your solution..Hope it helps.-Dirty
Captain Dudds
Well-Known Member
I agree too. I've screwed around with milk powder, coloring, and other stuff and found it does pretty much nothing. The best is strait salt. I change my water at least every second trip out though. Also, keep your herring seperate from your chovies, the herring release way more juices and it discolors the chovies amoung other things. Ususally just have two little bait coolers, one for each.
Thanks Captain Dudds
Thanks Captain Dudds
Red Monster
Well-Known Member
Very good advice, guys. It's nice to be reminded of things; for some folks like me it takes many reminders for some things to sink in ...like brine. <img src=icon_smile_big.gif border=0 align=middle>
I should try using sea water as a starter; it makes so much sense. Thanks for telling that again, Wolf.
I also wondered about keeping herring apart from the chovies. Thanks Dudds.
It also make so much sense to setup a special way to keep your bait cold while fishing: the stuff is not cheap, and it goes off in a hurry in the heat. And brined bait kept really cold will last a long time.
Is there anything more important than bait to the art of fishing? Ok, other than beer?
Speaking of bait... what size of chovies works the best? Perhaps this is off topic here.
Remember, it's called "fishing," not "catching."
I should try using sea water as a starter; it makes so much sense. Thanks for telling that again, Wolf.
I also wondered about keeping herring apart from the chovies. Thanks Dudds.
It also make so much sense to setup a special way to keep your bait cold while fishing: the stuff is not cheap, and it goes off in a hurry in the heat. And brined bait kept really cold will last a long time.
Is there anything more important than bait to the art of fishing? Ok, other than beer?
Speaking of bait... what size of chovies works the best? Perhaps this is off topic here.
Remember, it's called "fishing," not "catching."
wolf
Well-Known Member
My anch. and herring are already in the freezer be prepared seems later on in the season the bait isnt as good ???? dont know why?????
Captain dudds i always mix herring and anch together only about 4 herring though i have nt really noticed the anch. discoloring though but i do add my own secret recipe to my brine and like i said earlier keep it for about a month or so as it never really warms up i have a bait cooler with a freeze pack on it so it close to freezing all day long and after the day put it right back in the freezer. just a question for you though why dont you like the oil from the herring in the brine as im curious as you also fishing up where i am want to know things too<img src=icon_smile_big.gif border=0 align=middle>as im always tring to learn new things also, are you going back up there this year? thanks
Wolf
Captain dudds i always mix herring and anch together only about 4 herring though i have nt really noticed the anch. discoloring though but i do add my own secret recipe to my brine and like i said earlier keep it for about a month or so as it never really warms up i have a bait cooler with a freeze pack on it so it close to freezing all day long and after the day put it right back in the freezer. just a question for you though why dont you like the oil from the herring in the brine as im curious as you also fishing up where i am want to know things too<img src=icon_smile_big.gif border=0 align=middle>as im always tring to learn new things also, are you going back up there this year? thanks
Wolf
Saltwater Cowboy
Active Member
What would be the reccomended approach to brining fresh caught herring this week, for later this summer. Would use cut plug them first then brine, then freeze? Freeze them whole? HOw well does this work, is the bait still good in a few months. I have a whole load of herring from a buddy on a gerring boat and I am also jigging some more this week. Appreciate the advice!
SWC
I do the Fishing, God does the Catching!
SWC
I do the Fishing, God does the Catching!
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Sam Salmon
Guest
Freeze them whole vac pac if you can.
Never pre-cut bait.
livin' la vida pesca!
Never pre-cut bait.
livin' la vida pesca!
5
5-Salt Fever
Guest
Fav Brine Recipe:
Water:
2-1/2 gallons of non-chlorinated water. Leave tap water sitting out overnight and the chlorine will evaporate. Salmon hate chlorine
Brightness:
3 tablespoons Mrs. Stuart's liquid laundry bluing. Makes scales and skin brighter and more reflective. Most Grocery stores should carry - really puts the shine on your bait!
Salt:
4 cups non-iodized salt, canning salt, rock salt, kosher salt, or road salt.
Powdered milk:
1 cup powdered milk. This makes your meat firm without burning herring. This is especially good for herring that has been frozen too slow at the processor, or bait that is too soft.
Scents: (should you desire)
Garlic oil from a jar of minced garlic or one of the prepared garlic scents. Also try adding 2 tablespoons of pure anise oil.
Mix in suitable container and pop into refridgerator over night. This recipe will cure 4 to 6 dozen herring overnight. This solution will keep the herring firm for weeks if refrigerated. Inject any number of scents to change the scent trail.
For fresh caught herring or chovies we like to toss them directly into a water/ice/salt slurry mix in cooler to kill them before brining and freezing. About a cup of non-iodonized salt per gallon of water/ice slurry. Try to get them off your Sabiki hooks without touching/handling - prevents scale loss. Slurry will help firm scales to body and prevent further loss during brine/freeze process as well.
Cut plug only what will use for the that day after brine.
Water:
2-1/2 gallons of non-chlorinated water. Leave tap water sitting out overnight and the chlorine will evaporate. Salmon hate chlorine
Brightness:
3 tablespoons Mrs. Stuart's liquid laundry bluing. Makes scales and skin brighter and more reflective. Most Grocery stores should carry - really puts the shine on your bait!
Salt:
4 cups non-iodized salt, canning salt, rock salt, kosher salt, or road salt.
Powdered milk:
1 cup powdered milk. This makes your meat firm without burning herring. This is especially good for herring that has been frozen too slow at the processor, or bait that is too soft.
Scents: (should you desire)
Garlic oil from a jar of minced garlic or one of the prepared garlic scents. Also try adding 2 tablespoons of pure anise oil.
Mix in suitable container and pop into refridgerator over night. This recipe will cure 4 to 6 dozen herring overnight. This solution will keep the herring firm for weeks if refrigerated. Inject any number of scents to change the scent trail.
For fresh caught herring or chovies we like to toss them directly into a water/ice/salt slurry mix in cooler to kill them before brining and freezing. About a cup of non-iodonized salt per gallon of water/ice slurry. Try to get them off your Sabiki hooks without touching/handling - prevents scale loss. Slurry will help firm scales to body and prevent further loss during brine/freeze process as well.
Cut plug only what will use for the that day after brine.
Captain Dudds
Well-Known Member
Wolf,
I think it would be hard to compare our bait results as we brine very differently. I make a new one almost every day and have no secret ingredients, and don't bother keeping it frozen. Its probly not the most efficient way to do it, but its easy, and it works well. maybe because my brines are warmer, the herring thaw out faster and more thoroughly, so they secrete more of their juices and stuff. Its not really that i don't want to get herring oils on my anchovie, its just that the herring discolour the water so much; the difference between my herring and anchovie boxes is night and day. i can't even see to the bottom of my herring brine where as my chovie brine is almost as clear as it started.
To be honest, I've never directly compared an anchovie brined alone to one brined with herring, so i don't know how much, if any, of a difference it actually makes on colour.
But the other thing i noticed is taht the herring seem to absorb salt faster so my mixed brine chovies don't firm up as well.
Yes, i am heading up there again this summer. Probly within the first 2 weeks of june. when do you start?
Thanks Captain Dudds
I think it would be hard to compare our bait results as we brine very differently. I make a new one almost every day and have no secret ingredients, and don't bother keeping it frozen. Its probly not the most efficient way to do it, but its easy, and it works well. maybe because my brines are warmer, the herring thaw out faster and more thoroughly, so they secrete more of their juices and stuff. Its not really that i don't want to get herring oils on my anchovie, its just that the herring discolour the water so much; the difference between my herring and anchovie boxes is night and day. i can't even see to the bottom of my herring brine where as my chovie brine is almost as clear as it started.
To be honest, I've never directly compared an anchovie brined alone to one brined with herring, so i don't know how much, if any, of a difference it actually makes on colour.
But the other thing i noticed is taht the herring seem to absorb salt faster so my mixed brine chovies don't firm up as well.
Yes, i am heading up there again this summer. Probly within the first 2 weeks of june. when do you start?
Thanks Captain Dudds
