Have salted (non-iodized or canning ) and used the resulting toughened eyes for close to three years with good catches.
10 oz. plastic jar that oysters are packed in, add 3 or 4 tablespoons of salt to half bottle of clean, pure water, stir to dissolve ALL the salt.
The eyes sink so, don't fill 'til above the brine.
Separate the metal lid from the salt with a "baggy".
Good idea to take other salty snacks along and let the perch work on these.
No refrigeration needed.
Good luck & stay on top.