quote:Originally posted by drhook
Thanks for the posts. I use that brining mixture from the Salmon U site for brining my purchased anchovys. It works well.
As for the live herring I'll be jigging up I'll try just dropping them in this mixture to die and then transferring them over to ziplocks (or maybe vacuum pack) for freezing.
As for Highliners question on vacuum packing, I was just over at a guide friend's place and he gave me some 2 1/2 year old halibut (I know, shame, shame,(I absolutely cringed)) that was vacuum packed and the stuff is still about 95% perfect! My wife and I had only a couple of bites where we thought that it tasted 'fishy'.
Vacuum packers are a godsend and stuff stays fresh in there for at least 2 years.