Salting bait……………

This topic has 7 replies, 4 voices, and was last updated 18 years, 4 months ago by Corndawg moderator.

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- 30/10/2007 at 10:07 am #30187
  Corndawg moderator
  Participant
  Morning all,
  
  Been flitting about various sites,and seen a fair few posts regarding salting Makky,Lugs,etc.
  
  I would like to try this,to keep the bait bill down,and was wondering how much salt you use?….
  
  I picked up 4 whole Makky this morning,ready for filleting and trimming for tipping,but don’t know how much salt to use,in case I overdo it………
- 30/10/2007 at 10:26 am #66983
  Jackyboy
  Overdoing it? Yer right? Tell me are you using it for coarse fishing? Don’t you think whatever the amount of salt yot put it going to dissolve. You should be worried about underdoing it!
- 30/10/2007 at 10:33 am #66984
  Corndawg moderator
  Participant
  I am using it for the sea Jacky..
  
  Planning a trip at the weekend,to get away from Coarse fishing……..
- 30/10/2007 at 12:07 pm #66985
  Razor Edge
  or freeze drying….
  wouldnt neveer of thought it commercially viable to freeze dry bait
  
  taxidermist have been using freeze dryers for years but it takes forever and freeze dryers are really expensive as well using tonnes of power
- 30/10/2007 at 1:29 pm #66986
  Desperate Dan
  Participant
  Always found freezing down straight from the beach only created ‘sticky lug’- good for dabs and that is about it. I know it is long winded however produced excellent results. First ‘blanch’ in the lug with a kettle full of boiling water. Then dry off and lay out on newspaper. Lightly sprinkle with some salt – roll the freeze …. I have had excellent results doing this….
- 30/10/2007 at 1:39 pm #66987
  Corndawg moderator
  Participant
  Cheers Dan.
  
  Just done my Makky,and up to now,it looks ok…….
  
  Used nearly a full tub of salt on the fillets,(8 plus bits),and it is secreting a nice juice……..
  
  Going to leave it a bit longer,then bag and freeze….
- 30/10/2007 at 1:50 pm #66988
  Jackyboy
  CD, I can’t remember exactly how much salt I used last time when I preserved fish for consumption. I think it was the same weight of salt you will require for the same weight of fish but it has to be salted in 2 times. Therefore, half of the weight first and the other half after one day marinating. I noted it somewhere but I can’t find it… There were some good advice I received from this forum.
- 30/10/2007 at 1:59 pm #66989
  Corndawg moderator
  Participant
  As long as the fish like it,I don’t mind !! LOL
  
  If they want it smoked,they can do it themselves !!!
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