How to Preserve Fish Herring

Cure herring for use as a bait fish in a brine solution.

Herring is a popular bait fish used by anglers to lure and catch a variety of fresh and saltwater game fish. Available both fresh and frozen, herring can commonly be purchased from bait and tackle, groceries, big-box stores and other outlets located near fishing destinations. Herring is often most productive when cured in a brine solution before using as bait. Taking the time to properly brine herring can have big payoffs on the water.

Things You'll Need

• Distilled water
• Liquid bluing
• Measuring cup and spoons
• Table salt
• Powdered milk
• Anise and garlic oil
• Container
• Herring, 3 to 5 inches in length

Instructions

1. Place a plastic container on a sturdy work surface. Choose a four- to five-gallon container as a starting point and adjust the size based on the number of herring to be cured.

2. Pour a gallon of distilled water into the container. Add 2 tbs. of liquid bluing to the distilled water and stir with a spoon. Measure the bluing with a measuring spoon and add to the water to brighten the skin and scales of the herring to increase the attraction in the water. Avoid contacting the bluing with your hands.

3. Add 4 cups of iodized table salt and a cup of powdered milk. Stir the salt into the container to create the brine for the cure. Add the powdered milk to help firm the flesh of the herring for use as a bait and to prevent the salt from burning the skin of the herring.

4. Measure and add 2 tbs. of garlic and anise oil as a scent attractant for the herring bait. Stir the oil in thoroughly with a spoon.

5. Add four to six dozen herring that are three to five inches long to the container. Allow the herring to cure at least eight to 10 hours before removing from the cure. Place the herring on paper towels and allow to dry. Store herring in tightly sealed plastic bags in a refrigerator until ready for use. Cured herring can be stored up to three or four weeks once properly preserved with a brine cure.

References

• Salmon University: How to Brine Herring