Prepping Smelts?

[HWK]

What are you guys doing to salt/flavor your smelts?
People always say to salt them but I find they instantly defrost and turn to mush as soon as I pull the first salted one out of the bag. I'm guessing I'm doing something wrong because lots of people say it makes them tough so that they stay on the hook.
I've seen people use garlic salt in they same way.

[swampy45]

Im with HWK, havent salted mine for the same reason... Always just turn to mush, salted or not.

[gooner]

I agree as well. I always separate my smelts and herring in to zip lock bags, and take a couple with me q when I go out. That way they don't thaw and re freeze a hundred times.

[#1fisherman]

You don't just pour salt on them, you brine them in salt water and you use pickling or course salt, not table salt. Hope that helps!

[HWK]

I agree as well. I always separate my smelts and herring in to zip lock bags, and take a couple with me q when I go out. That way they don't thaw and re freeze a hundred times.

Haha yep good tip. Learned that one the hard way got real excited with my bag of superstore smelts the first time and came back with a bag of mush - had to buy again the next day!

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You don't just pour salt on them, you brine them in salt water and you use pickling or course salt, not table salt. Hope that helps!

Ohhhh brine eh? Might give her a shot. How long do you let it sit for?

[ryanlookingforperch]

Seemed to work pretty good leaving it in coarse salt for a day.

I just can't be any help and remember the ratio of salt to water I used.

Good fishin'!

[#1fisherman]

Yes, a course salt rub will work but the difference is after the brine they get an almost rubbery texture and can be bent to a shape and hold the hook way better. I use one cup of salt per gallon of water and soak over night (12-24hrs). Hope that helps!