How to Preserve Fish Bait
There are a number of methods you can use to preserve bait--from pickling to salt curing to employing a heat method to dry out fish that will inactivate the Viral Hemorrhagic Septicemia (VHS) virus. Pickling your fish bait is not as common as salt curing, but will allow you to keep more of the characteristics that make bait appear live and enticing to fish predators. Pickling can be done in your home using mineral oil, rubbing alcohol or ethyl alcohol.
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Things You'll Need
- Mineral Oil
- Ethyl Alcohol (140 proof minimum)
- Isoprophyl Alcohol (70 percent or above solution)
- Sealable glass or plastic container
- Garlic salt or anise oil (optional)
- Commercial attractant (optional)
Instructions
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Purchase one of the recommended pickling mediums (alcohol, ethyl or mineral oil). Place dead fish in a sealable glass or plastic container.
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Add a scent to the fish, if desired, to help attract fish such as the commercial product Kick'N Bass or add your own garlic salt or anise oil. Commercial attractants will add both flavor and color.
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Pour the preservative over the fish until it is completely covered.
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Seal container tightly and allow the fish to marinate for a minimum of 14 days to kill off any possible threat of VHS in the bait. There is no need for refrigeration.
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Tips & Warnings
Heating fish at 140 degrees Fahrenheit for 15 minutes will also inactivate the VHS virus.
Color changes will occur in the fish if you use either rubbing alcohol or ethyl alcohol.
