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
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
