Dead Vs. Fresh Dead for RSK / FBR?

Was just curious if anyone has used fresh bait with a FBR/RSK and if it works effectively.  I'm going to guess that frozen/cured is going to be easier to bait up and probably hold up longer than fresh bait?  I only ask since I could either buy a bag of chovies, or buy them live from Boccie in the SC harbor for really cheap.  I am also tempted to sabiki up as many as possible and learn how to cure bait myself, but not sure where to start with that yet.

Al,  If you figure out how to cure, I'd be game to go sabiki happy with ya & yank up some bait.  The prices of tray bait has gone high & I'm all for a "diy" bait attack!

~Bill

I have used the bag anchovies and fresh anchovies which I sort through and brine the ones that are worthy. They work OK but the abdomens eventually get blown out so you go through more bait and the cost savings are not great. I also brine tray bait and one piece of bait will last for hours. Personally, I think you are better using tray bait. I usually only use 3-4 pieces per outing and if you brine them, you can refreeze the ones you don't use.

I have used the bag anchovies and fresh anchovies which I sort through and brine the ones that are worthy. They work OK but the abdomens eventually get blown out so you go through more bait and the cost savings are not great. I also brine tray bait and one piece of bait will last for hours. Personally, I think you are better using tray bait. I usually only use 3-4 pieces per outing and if you brine them, you can refreeze the ones you don't use.

Can  you tell me how to brine the anchovies?  I need all the help I can get.  I've got chrome fever.

I've recently used fire brine and it didn't turn out well. I had em soaking for almost 24 hours and just didn't hold up

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http://www.salmonuniversity.com/ol_brining_herring.html