Morning
Hope everyone had a great week-end, I was fishing renfrew on saturday and sunday with out even a sniff, I tried using anchovie this time, I was told to put them in salt over night to stiffen them up but in the morning they where hard as a rock and dryed out, so what did i do wrong I was using rock salt, and why can't you just use plain old sea water, what do you fellows use for a brine, I was also going to post on how to mooch as the guys that where doing that did great, do you just stick a hook through the jaw of an anchovie send it down with a banana weight and go really slow, I would really like to give this a try so any info would be great, also nice to see the RCMP and DFO out there

Tony

Hey Tony,

To brine, you could use sea water, but I think you would want to add some more salt.

I mix my brine in a small 6 pack cooler, un-chlorinated water, salt and powdered milk. Sometimes I add a bit of Mrs. Stewarts laundry blueing and or anise oil (spelling?). Keep it cool for the night, you can even put the whole cooler in the freezer if you want. Also, put the anchovies or herring into the brine with the cardboard/styrofoam still attached if frozen, you will tear scales and skin if you try and peel them off. Just remove the cardboard when it is thawed.

As for mooching, in Renfrew the guys are most likely mooching cut plug herring. If you search that there should be lots of info for you. I think I will just confuse you trying to type an explanation.

Good luck

May I also mention..some bait that you buy is freezer burnt and the meat is almost dehydraited[spelled wrong] ..so....1 cup water and 1/2 cup salt will build them back overnite ....chilled in the fridge,AND keep them in a cold cooler for the trip.They are more valuable than RUM&COKE

I use wet and dry, just depends on my mood. With a dry brine I just put a pack of anchovy or herring in a ziploc bag, cover with rock salt and place in the fridge overnight. By the morning its ready.

Sorry WildWest, but nothing is more valuable on a scorching day on the chuck than the rum & coke. When the temps over 80 it's not even a close decision. Plenty of lures in the box for when your out of bait, but when you run out of rum the trip just ain't the same .

Thank's gent's I will give the wet brine a go and see how i make out, I am going to buy the plastic cutter to get the angles right, also was wondering if brining them in rum and coke would work

Tony

Hey weasone, I think you're on to something.

Nothing wrong with your dry brine. That is all I use.

The anchovies will be hard and dried out, which allows me to get the perfect role, they will rehydrate after 10 min back in the water and the role is the same. Never found the fish to complain....

I will try the wet one day, but I used to use it and found the anchovies were just not tough enough.

Cheers

SS

i brine all my bait.1 cup rock salt per 1 quart water,half cup powdered milk,2 tablespoons brine and brite and a bit of scent of your choice.any heavy salt brine will work.I am able to refreeze and reuse my baits this way and they do not go mushy.I can't stress this enough,ALWAYS KEEP BAIT ON ICE,Ss out.............

leave the rum at home and you will probably have the best trip of your life and for sure will catch more fish.Ss out....