Brining Herring

Hello Readers! I’ve recently been getting some questions on preparing herring for trolling. Here’s an quick and effective brine I like to use. Remember to experiment with different scents as it is a key to success. No single scent is the most effective every day.

Herring is probably the #1 bait for Fall Chinook salmon. If you talked to 100 salmon anglers, you’re likely to get that many different brines for herring! There are numerous scents and secret recipes that fishermen have, too many to go into here. Start with a basic recipe, and experiment. What’s that? You say you have the surefire, can’t miss formula? Shoot me an e-mail and I’ll try it out!

The Basic Recipe
This recipe will brine 4-6 dozen herring. Don’t need that many, cut back the ingredients equally to fit the amount of bait you want to brine. To eliminate unwanted scents, use latex gloves to put together the brine.
2 ½ gallons distilled water. You can use tap water, but let the water sit overnight. This allows chlorine to evaporate. Scent is very important. You want to make sure the herring only absorb the scents you want them to absorb.
3 tablespoons of Mrs. Stewart’s liquid bluing. This makes the herring’s scales really shine. Mrs. Stewart’s is not particularly easy to find, so don’t start asking around the night you need it. Randy’s Riverview Market in Mapleton stocks it, and local grocers can order it.
4 cups rock salt, canning salt, or non-iodized salt.
1 cup powdered milk. Powdered milk firms the herring without burning it.
Scent of your choosing. Popular scents include garlic oil (from a jar of minced garlic) or 2 tablespoons of pure anise oil.
Mix all ingredients together, making sure to allow time for the salt to dissolve.


Now, For the Herring…
Most herring purchased these days are “shrink wrapped” to preserve them and minimize freezer burn. Partially thaw the herring before you brine them. Make sure to poke holes in the package as you allow them to thaw. If you don’t, the plastic wrapping will pull scales off these delicate fish during the thawing process.

Letting Them Brine
You’ll want the herring to brine at least overnight. If possible, store them in a cool spot or refrigerate the herring while they brine. After brining, they can be refrozen. Frozen herring cut much better than soft herring, and you’ll lose fewer scales. If you’re fishing all day, put some herring in a small cooler that you’ll be opening a lot, and place others in another cooler that stays shut, keeping the bait frozen until you’re ready to use them.

Drop me a line and let me know what you think about these or other topics.

See you on the water,
Action Jackson

(Please send comments or questions to Action Jackson at 268-6944 or www.actionjacksonfishing.com)