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 Posted: Fri Mar 9th, 2007 04:57 pm
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Riymos
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Hello

 

does any one have some good tips on how to freeze and store sardines and red eyes for long periods of time.the reson for this is i have tried so many ways to keep the news paper plastic packets etc i even bought a sealing machine but they still seem to get pup after a couple of months.

a guy at kings said that to keep the for longer periods of time you had to use some sort of preserver,is that right and if so then does anyone know what preservers to uae and where i can get it.

 

thanks riymos

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 Posted: Sat Mar 10th, 2007 06:06 am
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jace
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Hi Riymos

I know from science that salt lowers the freezing temperature. So If you try this on a sardines as an experiment ...clingwrap a couple with a liberal amount of salt and see what happens..I do not know if the fish will like eating salted sardines but you can but try.

Good Luck

Jace.

The other expensive sure method will to be air freeze with nitogen but I think it will be cheaper to buy more bait.

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 Posted: Sat Mar 10th, 2007 12:11 pm
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Riymos
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hi jace

i have tried it that is the cling wraping and salt but i found that when unwrapping the sard it sometimes peels the skin also tha salt seemed to dry the sard out.

any other ideas regaurding a chemical preserver.im not sure.what else but he y sometimes its just cheaper to buy.

only thing is fressh natal sard seems to be the magical bait  all year round.

cheers riymos.

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 Posted: Sun Mar 11th, 2007 06:15 am
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jace
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Hi members

This might be something we will all be interested in





http://www.freepatentsonline.com/5776523.html

Abstract:
A method for preserving fish bait comprising supplying fish bait and first immersing the bait in a first aqueous sterilizing solution wherein the concentration of said sterilizing solution which comprises an aqueous solution of formalin and the time of immersion in the solution are adjusted to prevent decay via bacterial action and to increase the hardness of the bait. The bait is then removed from the sterilizing solution and immersed in running water to remove substantially residual sterilizing solution which therein provides a hardened sterilized bait. The hardened and sterilized bait is then placed in a container which contains a sufficient amount of a second aqueous solution which comprises on aqueous to solution of a grain alcohol which prevents further bacterial and/or viral decay and which maintains the fish in a hydrated state for use as a bait product.













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 Posted: Mon Mar 12th, 2007 12:28 am
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Riymos
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thanks jace looks that it may be worht trying

shot for the info

cheers riymos

 

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 Posted: Wed Mar 14th, 2007 01:16 pm
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GOJ
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Hi Riymos,

 

I have found the best way of preserving them is by dumping them straight into a course salt and ice slush in a 48 liter or bigger colman.

Making sure you get them in there as soon as possible and don’t over fill the cooler no more than half to three quarters.

I normally take two coolers and about 8kg of course salt my cast net and buy about three 5kg bags of ice per cooler on the way if we know we going to get. Oh and R50 – R100 incase they out of casting range.

 

In the coolers I place a bag of ice and a bag of salt, then a layer of sards, about 3-4 fish deep, then another layer of salt, then ice, then salt, then another layer of sards, then salt and ice.

By the time you get home your sards will be chilled and ready to pack and freeze.

 

Tips:
  • Pack in small quantities no more than 6 or so per pack, makes your bait more manageable.
  • Ensure you have all air removed from packaging, air = freezer burn
  • Get your sards into the ice while they still wriggling the ice will stun them quickly ensuring they don’t smash each other to a pulp.
  • Don’t be greedy, rather have ten dozen premium quality sards than a freezer full of fish paste.
  • If this sounds like to much work rather go buy IQFs or snookies
I know it sounds like a lot of effort guys and it is but trust me I used my last pack of sards from the 2005 run just last week and they were still top.

 

Cheers

Greg

Last edited on Wed Mar 14th, 2007 01:43 pm by GOJ

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 Posted: Wed Mar 14th, 2007 01:20 pm
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Riymos
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thanx goj

ill definately try it out

tell me does this work with any other baits as well

cheers riymos

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 Posted: Wed Mar 14th, 2007 01:49 pm
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GOJ
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I haven't tried it with any other baits.

With my mackerel, bonnies, sarda and frigate tuna I normally dry freeze and then glaze them if I want them to last for a while.

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 Posted: Wed Mar 14th, 2007 01:52 pm
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Riymos
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what exactly is galze

thanks

riymos

 

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 Posted: Wed Mar 14th, 2007 02:27 pm
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GOJ
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If I am not using these premium baits such as bonnies, frigates and mackerel within a week or two of catching them I preserve them by the following method of glazing.

You firstly start by freezing your bait fish on a rack, open (not in a bag) for about 12-24hours depending on the size of your bait fish.

Then when your baits are frozen absolutely solid take a bucket of water and place this in the bottom of your chest freezer and wait for it to get as cold as possible with out freezing you can help it along by adding some ice or ice bricks.

Now lay out some plastic inside the freezer, next you need to dip your bait in the water for about 5-10 seconds and then place on the plastic for a couple of minutes to freeze solid again. You can repeat this 2-3 as needed.

The end product is a bait fish preserved in a thin (1-3mm) film of ice, which if done properly will keep all air/freezer burn away.

I still wrap these in cling film or if I want to keep them for a really long time vacuum pack them.

If you go buy prawns from the supermarket you will find they are preserved in a similar way.

 

Last edited on Wed Mar 14th, 2007 02:30 pm by GOJ

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 Posted: Wed Mar 14th, 2007 02:32 pm
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Riymos
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Best Catch: 38kg Kingfish Lucky Dip Durban Bay
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thanks goj

you the man

ill definately try it out hope i dont stuff it up

cheers guy

riymos

 

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