Curing/Brine Herring & Anchovies - Salmon/Halibut

This year I wanted to make the effort to brine and cure my Anchovies and herring to see if it will make a difference, so
I went online and started googling how to brine/cure bait. After searching and doing my homework this formula seemed to produce the best results.

Here is good formula that works for me:

Ms. Stewarts Bluing Agent: (It doesn't actually turn your herring blue, just makes it shine like a lot)
Powdered Milk: (Preserves the bait)
Distilled water (Tap water has chlorine that will mess up the smell)
Coarse sea salt (Makes the bait tough)
Anise/ Vanilla oil (Optional but i heard it does wonders for salmon)

I put all of the ingredients into a huge gallon super strong zip lock and store it in the fridge the day before I fish.

What I've notice:
The bait is A LOT firmer and will not fall off the hook as easy
The bait is preserved longer
The bait shines!
(And most important, I seem to get a lot more hits on my bait.)

NOTE: I wasn't able to find the Ms. Stewarts Bluing Agent in the Bay Area so I ordered it online for like 3.50 a bottle. It does wonders for whites and has a million other uses as well.

Hope you guys can use this info or put in your two cents. Happy fishing!
Lost_Anchovy - Keith

The best thing about brining your bait is that if you don't use it you can just throw it back in the fridge in the brine.  I have heard of it keeping up to 3 months.  No more mushy anchovies falling off. 

I brine all my bait!

Josh

I get mrs Stewarts at Winco.

Thanks for sharing your experience and tips Keith - hope to see you OTW.

 I have always used the same recipe as you are using but recently I have started adding borax. My baits are much firmer with the borax and I have heard that they will keep up the 3 months in the refrigerator.

I've gotta try that - thanks for the info!   

Nice. Will also try to make and use for other fish

About how much of each do you use? Thanks

About how much of each do you use? Thanks

+1

About how much of each do you use? Thanks

Please tell use the amounts, thanks

Its the same recipe off salmonuniversity.com   Its been around a long time and I have seen it post in several threads and forums.
http://www.salmonuniversity.com/ol_brining_herring.html

Water:
2-1/2 gallons of non-chlorinated water. Leave tap water sitting out overnight and the chlorine will evaporate.

Brightness:
 3 tablespoons Mrs. Stuart's liquid bluing. Makes scales and skin brighter and more reflective.

Salt:
 4 cups non-iodized salt, canning salt, rock salt, kosher salt, or road salt.

Powdered milk:
 1 cup powdered milk. This makes your meat firm without burning herring. This is especially good for herring that has been frozen too slow at the processor, or bait that is too soft.

Scents:
 Garlic oil from a jar of minced garlic or one of the prepared garlic scents.
 Also try adding 2 tablespoons of pure anise oil.

 This recipe will cure 4 to 6 dozen herring overnight.
 Once the herring have firmed up, go ahead an plug cut them. This solution will keep the herring firm for weeks if refrigerated.

 Inject any number of scents to change the scent trail.


Same recipe I used in the past and posted here before.