Brine

Ld Marine Products

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100 Qt cooler half sea water half ice 2boxes of kosher salt 1box of soda catch Mack's etc. throw in cooler let sit over night and bag and freeze. Thanks luis. Good luck.
 

Lucky Ticket

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sw sportsman 2000

I have used this adjust amounts accordingly. This was from sw magazine sept 2000
4-5 lbs fish
10 lb bag ice
1/2 cup kosher sea salt
1/3 cup clorox
was fish, put in cooler add tap water to cover add ice, salt & bleach
mix well let pickle for a day mix a couple more times during pickling.
rinse baits with sea water ready to use or freeze in zip lock.
 

Jay c

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I don't get the bleach either. And what is 1/2 cup of salt going to do for you?

Step 1. Hydro-gut

Step 2. Brine

2 boxes kosher salt, 1 box baking soda, box of ice, and enough saltwater to make a nice slush.

Let them sit over night, then package and freeze.

Some people coat them with syrup before freezing, but it makes a mess.

My grandfather used to add Formaldehyde, but I've never used it.
 

Lucky Ticket

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This was from sw magazine sept 2000
bleach?? what in the world does that do in a brine?
I believe it aids in maintaining the color the same with formeldahyde was a trick used by some holding fish on slurry ice for next day sale keeps gill looking fresh.800lb today 800 tommorow.maybe urban legend.
 
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starrfish

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my pal the health inspector says in order for bleach to kill anything it needs to be used in waster at least 80 degrees.. so I don't know what it does in ice water
 

32hollandstick

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Lots of salt, never too much. If there's some which wont dissolve you got it right. Buy it at home depot or feed store in 80# bags for dirt cheap, sea water & tons of ice. Macks will be frozen solid in minutes! Defrosted one once to have it start kicking again on deck in a few minutes. Toss the bleaders and females aside. Bleach, I can't imagine anything would want to eat one smelling like bleach. Used flormeldahyde for years, a cap full in a cooler thawing works wonders. Keep in mind its known to cause cancer, do you really want to wash your cut up hands in it?
 

tuna_fan

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I've found, using one of these is just as important (as the brine mixture) to prevent freezer burn, and retain color... and i have tried the ziplock bag in the bucket of water routine, it does not compare:

876305F.jpg


put some rolled up paper towel in the top (near where the bag seals) when sealing to prevent blood/water from being sucked into the heat seal during vacuum process (on the cheaper machines).
 

Old Mud

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32hollandstick

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formaldehyde

Otherwise known as "juice", used to love the stuff back when I trolled years ago. The macks looked awesome and yup you'd get 3 days & sometimes more out of them.:rolleyes: A couple of capfulls in a cooler with two dozen for about 24 hours works great. Used to put em back in the juice at the end of each day. Nice n shiny and rubbery.
 
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Old Mud

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