Brine and/or dye

[Tony G]

You guys soaking and or dying the Familiar Bite?? I want to try dying it the Chartruese and soaking it in extra salt....

 

[FishingFool34]

4 hours ago, Tony G said:

You guys soaking and or dying the Familiar Bite?? I want to try dying it the Chartruese and soaking it in extra salt....

 

On the rare occasion I can find trays of whole herring I brine them in Fire Brine and add canning salt after I cut them. I always use the clear/natural color but have thought about doing some in chartreuse, just never have yet. The precut strips I usually don't brine them, I just make sure to empty all the "juice" from the trays into my container and then freeze in between uses. I don't think it would hurt the strips to brine them again but I usually don't bother.

Edited June 13, 2019 by FishingFool34

[Hawkeye50]

I also soak in fire brine add some additional canning salt to plastic freezer bag.Have used chartreuse last season with good success. Most of our larger salmon came on chartreuse Also you can add small amounts of other scents to brine mixture,don't be afraid to add garlic flavor