When the herring thaws out it gets soft and falls right off the hooks. What is the recipe you use for keeping the herring meat somewhat tough, so it doesn't get so soft?

If you do cure it, do you do it the night before using it?

I cure mine the night before with the Pro Cure Brine 'N Bright:
http://www.pro-cure.com/baitcure.html

Good product!

I use the recipe off of Salmon University, you can google it.

---- Brian

p.s. I'd directly link you, but I get confused if people think that's insulting to Bob, or what -- this internet community politics stuff is strange sometimes.

One of my herring had a stomach ache one time. I gave him pepto. Seemed to cure him ...

Beat me to it...

Rock salt....2 days before fishing. I keep it in the fridge and refreeze it multiple times over the course of several weeks.

Rock salt and sea water.

ice so it doesnt thaw out....?

VIAGRA

Thankfully some of you have the ability to give a straight answer to some who just dont know, thank you.

My advice is keep it simple. I've tried lots of other concoctions...powdered milk, bluing/food dye, commercial brines etc. None seem to do any better that the simple recipe of rock salt or rock salt with a little bit of water. Actually any salt seems to work, but I generally stick with rock salt.

I, too, use rock salt. Keep them cool and they''ll last for a few days in the boat. Remember to puncture the plastic if they are vacumn sealed before thawing them.

Rock salt, Powdered Milk, Garlic Salt, Water, and any color food coloring you wanna try. This works for me, works real good.