When fishing with bait specifically for Chinook Salmon – bait (Anchovy & Herring) preparation is of the upmost importance in terms of consistency in presentation. Curing your bait in salt will preserve the longevity of the bait – that is, how long it can fish at optimal performance before deterioration from use.
Bait Curing Method and Formula
- When curing bait, it is important to thaw the herring or anchovy thoroughly – when salt is added to frozen product it imposes a quick temperature drop and slows the thaw process which can lead to an uneven cure and even damage to the bait itself.
- Once your bait is thawed – evenly coat the bait with the Bait Brining Salt until completely covered in the bait tray or brine bucket – it is helpful to have the bait tray perforated to allow any excess water to drain off to ensure a fully penetrating salt cure.
- For anchovies a full cure is approximately 8 hours.
- For large herring a full cure should take approximately 12 hours.
- Once your bait has reached full cure – store the bait in a premade brine solution.
- Your brine ratio should be 1:3 that is – 1 part salt to 3 parts non-chlorinated water.
- SEE WET BRINIING PAGE FOR WET BRINE FORMULA
- When the cured bait is stored in the brine it helps to keep its scale shine, prevents salt burn and ensures the bait stays ridged and prepared for use