Last time out I bought two dozen sand shrimp but only used about 10. Rather than toss the remainder, I decided to cure them in salmon egg juice left over from curing Chinook eggs last fall. The shrimp turned out a nice red/orange color.

My question is whether I need to freeze them or I can leave them in the frig (the one in the garage......) for a couple months without having them spoil? I plan to use them in May for spring Chinooks.