freezing baits

[Pennsy Guy]

I've been buying various tuna baits at an Asian super market for a few years now. They've been frozen when purchased except for the sardines. Those I have salted, vacuum sealed and fast froze them. QUESTION: Would it be beneficial to make a strong salt brine and freeze the baits in it or not? Seems to me that the brine would permeate the baits before they froze thus making them even tougher than just salting/freezing. Am I over-thinking? I do that sometimes:confused: I know it's early but I'm getting itchy to get ready for September. Any thoughts are welcome on my dilemma. Oh, I salt/vac seal/keep frozen the already frozen baits also. Chucky

[Gerry Zagorski]

I don't think you can go wrong with a brine before freezing... It definitely will toughen up your baits and it's done all the time for tolling baits like Ballyhoo... I've also seen it done with mullets used for a dredge...It keeps the baits from getting soft and washing out while trolling.Most are using equal parts of Kosher salt and Baking Soda.

Here's an article I found on this https://georgepoveromo.com/article-2009_bait_brining_made_easy.html

[Captain Rich]

Most bait preparation down here involves just salting the bait and keeping it cold while the salt draws out the excess fluids, not brining. I know the commercial houses brine while the bait is still alive, but on the docks we just salt. The easiest way is put the bait in a foil roasting pan, salt it and put it in your fridge for a day, pouring off the fluid as it accumulates. I don't know if this is for expedience or just lazy but that's the way it's done. I even salt squid to toughen it up. If I catch ballyhoo and want to freeze them for trolling I'll brine them, if I'm using them for bottom bait then we use them natural.

[Brewlugger]

I wonder how that Pro cure bait brite brine works. Has anyone tried that product?

[dfish28]

I wonder how that Pro cure bait brite brine works. Has anyone tried that product?

Just use some Kosher salt...

[Pennsy Guy]

Thanks guys, gonna try brining the sardines...I had picked up 2# sea salt @ the Asian market last year...used it with positive results...it's non iodized that I do know. I plan on leaving baits in brine and freeze in zip locks this year.
Gerry, very informative read, many thanks. Will try baking soda additive as well.
Here's hoping for a very productive season for everyone.

[Ol Pedro]

Chuckie, when I was a wee lad in the 60's we would use salted dried anchovies and sardines when we couldn't get the fresh stuff. Caught Stripers, Rockfish, Flounder, and lots of Sharks in San Francisco Bay.
The best frozen Squid I ever used never touched fresh water. Caught and bagged in saltwater. They were put on ice in the bag then frozen after the trip. Brian's stepdad Charlie (Gambler) gave us some on a tuna trip. It didn't washout from the freshwater contact. I was told that baking soda helps with color retention . Hopefully we will be able to lay up some before tuna season.

[capt74]

Chuck, As good as you are you could us a dried out prune and still get a bite !!!

[Gumada]

The baking soda added to the salt helps keep the baits bright.

[Ol Pedro]

Chuck, As good as you are you could us a dried out prune and still get a bite !!!
Or a squashed Butterfish!!!

[Pennsy Guy]

Or a squashed Butterfish!!!

Pete, according to Capt. Bob, that was done already on a tuna trip successfully.