Frozen bait…don’t get burned!

Live bait is a huge advantage and is essential for consistently achieving successful results. We know that bait caught on the fishing grounds tends to be the prey our quarry is feeding on, which makes this option the number one choice. Nobody doubts that, but it's wrong to assume that every region of the state offers adequate live bait supplies and that there are always well-stocked live and fresh bait retailers within reasonable traveling distance.

Often, small tackle shops carry only frozen shrimp or finger mullet to supply the tourists. With this in mind, what's the deal with frozen bait? What steps can we take when freezing our own bait to insure the highest quality product and what should we look for when purchasing frozen bait? Answers to these questions could help keep us hooked up!

To chill or not to chill?
Would you eat a fish fillet if it smelled rotten or looked freezer burnt? The answer is “No Way.” Many blue water aficionados believe the same logic applies to pelagic species. Brilliant predators quickly turn their noses up at bait that smells or looks unnatural. That’s what drives successful anglers in their quest for the freshest bait possible. Whether it’s ballyhoo, mullet, mackerel, squid or strip baits, the professionals know that appearance, odor and flavor are keys to coaxing wary game fish into striking. Sure, less-than-par frozen bait will work when schooling fish are aggressive, but over time, only high quality bait will yield consistent results.

Baitfish are seasonal; therefore, many anglers often cast net mullet, menhaden and ballyhoo by the hundreds when they’re abundant, then freeze them for later use when supplies are thin. To maintain the quality of your soon-to-be frozen bait, soak the baitfish in a simple brine solution of one pound coarse salt and eight ounces baking soda to a five-gallon bucket of slushy salt water. The salt toughens the bait, stops bacterial growth and preserves the quality of the flesh. The baking soda stops enzyme breakdown and helps maintain the bait’s vibrant color and fresh scent. Chill the bait for at least six hours before packaging in useable portions. Many guys choose to rig their trolling baits prior to freezing for ease of use during future trips. Either way, nothing beats a counter top vacuum sealer.

If you prefer not to go to this much trouble, companies now market brining powder that simplifies the procedure and can be applied dry. Special formulas can be found in many tackle shops and marinas. With these pre-mixed powders, there are no more headaches over mixing the correct ingredients.

Lookout when purchasing frozen bait!
In addition to the brining process, the quality of frozen bait is determined by how quickly after capture the bait was frozen. Take Spanish mackerel for instance. Get the baitfish into the blast-freezing process within hours, and you'll end up with quality billfish bait with no evidence of damage. Any longer, and the mackerel’s flesh may start to deteriorate and discolor. When the bait is finally thawed, it may very well be soft and difficult to properly rig.

As a rule, choose frozen bait using the same judgment you would if you were planning to consume the product yourself. Bait that has been well cared for will appear natural. The fish will be bright and vibrant. Thawed baits that appear dull and lifeless will appear uninviting under the surface as well. It is also essential that frozen bait retain the enticing oils and juices that make it attractive to our quarry in the first place. Avoid bait that has been crushed which you’ll recognize by torn flesh and a mushy texture. This can indicate that the bait has been poorly handled or thawed and refrozen again.

Look for evidence of freezer burn. This may show up as bruising or discoloration of the skin and eyes. This may indicate that the bait has been poorly treated when freezing or has been in the freezer for far too long. Crews fishing the Dark Side who regularly purchase frozen squid should be confident that the bait is firm and colorful. An overabundance of dark liquid in the bag suggests that the time lapsed between capture and freezer was too long and the bait may be well past its prime. Fortunately, today’s anglers have an advantage. Most bait shops are regularly stocked by leading bait suppliers who put a great deal of effort into insuring the end product is of the highest quality.

Handling tips.

Once frozen bait is purchased, it is up to you to keep it fully frozen. There’s no point in spending good money on quality bait then allowing it to thaw out in the baking sun on the way to the fishing grounds. As baitfish thaw, much of the oily attractant leaches out. A quick look in the bottom of a bait bucket at the end of a fishing trip will prove this. During the entire trip, keep most of the bait you have brought along as cold as possible, preferably still frozen. Only thaw enough to supply immediate needs. This will also help with wastage.

Yes, frozen bait does put you at a disadvantage compared to fresh bait, but as long as the bait has been brined, handled and frozen properly, that disadvantage is not as great as some would think. A countless number of trophy fish have been taken on bait that has been frozen and thawed. Plus, frozen bait is the answer to heading offshore with confidence at a moment’s notice.