GETTING FRESH BAIT IS A NEAR IMPOSSIBLE TASK OUT HERE ON THE PENINSULA. I'VE TRIED PRE PLUGGING, AND STIPPING THEN RINSING AND PUTTING ON ICE. THIS SEEMS TO WORK OKAY FOR ABOUT 3 DAYS THEN IT GOES SOFT. ANY SUGGESTIONS ON HOW TO KEEP THE BAIT SOLID. THANKS FOR YOUR HELP.


THE STATE RECORDS ARE IN.....

Get a gallon milk jug, or similar container and cut a big enough hole to reach into, but not so big that water splashes out easily. Pour in 1/2 gallon of saltwater, 1 1/2 cups of canning salt, toss in your herring the night before, and fish 'em the next day. I have only used fresh herring once this year, and we have brought close to 200 salmon to the boat this year. Frozen is cheap, and readily available, so don't worry too much about not getting fresh.

I go through so much that I haven't had any on hand for more than a day and a half, but I have had extra from the last day of a trip, neatly packaged the herring, and then froze it without any issues. it is alwasy the first herring I use the next time out.

Hope this helps.

Andy

THANKS FOR THE INFO. I'M STILL A FIRM ADVOCATE OF USING FRESH BAIT. I GUESS I RATHER EAT A FRESH HOAGY OVER SOME 1 YEAR FROZEN HOAGY. I'LL TRY THE BRINE FRIDAY UP AT SILVER KING.

If you have time to go shopping, another way would be to try using a product called BRINE-n-BRITE by pro-cure. I've used it and had great success with it and can use the mix several times over. Just make sure that if you keep the mix in the fridge that you mark it so your wife doesn't think its some sort of soup stock.

"DO THE WILD THANG"