Springer Clinic

I use a pretty heavy rock salt brine. it last in the freezer just about forever. it wont set because salt water has a lower freezing temp than h2o. i will use my fall chinook bait in the spring/summer for halibut, bottom fish. but would probably get some fresh meat for springers.

koboabe, did you get a yak yet?

Yup
I have a 2011 OK T13A and a new dry suit... now I just need to find time.
i haven't really done too much, but I have an anchor setup and the rudder installed.
I want to spend more time on the water before I drill any more holes

Darn, I missed this one.  I had to go overseas for work and didn't make it back in time.

That's awesome.  I think our rivers flow to fast to try that in river.  How fast was the current in the area fished?

Tossing in some thin slices of raw garlic and a few drops of blue dye never hurts   Also don't forget to use non-iodized salt (LOTS OF IT).. rocksalt is a personal favorite... 2-3 trays per gallon ziploc bag and they live in the bags in the fridge/cooler till they are used up. I just did 12 bags (35 trays) worth Monday.

Excellent points Pelagic!  The garlic also makes them smell yummy!!!  I crush a couple of cloves and toss them in..
If you're not doing 35 trays    The canning salt is a pretty good low cost solution.

What do I have to do to get an on the water lesson from a guy who uses 35 trays of herring in a season?!?!?   

Hey guys, I have a few questions about the brine. First of all, Is it better to cut the head off on the angle before you brine or do you brine with head on and cut prior to fishing? Second, Do I need to actually buy the expensive $16 blue pwdr dye the sell at Fishermans, or can I use something like blue food coloring from the cabnet? Is most rock salt non-iodized or do i need to find a specific type?
Cheers!

Morton's rock salt is non-iodized and dirt cheap.  It's sold at most grocery stores.  It has plenty of uses when it comes to fishing so you might as well get a good-sized box.

It's best to let the herring firm up in brine for several hours before cutting them.  This gives you a much cleaner cut and avoids tearing the meat or peeling back the skin.  Once their cut, toss em back in the brine and they'll firm up even more.

I can't see paying a ton for an effect that you can get as easily with food coloring.  I've used both the blue and the green to good effect. 

As for salts, I believe that only table salt is iodized (I may be wrong).  You're safe with any of the canning, ice cream or even de-icing rock salts.  I prefer the canning salt because it comes in finer granules which allows it to melt more easily.

Keep the questions coming guys!

-Spot-

Do I need to actually buy the expensive $16 blue pwdr dye the sell at Fishermans, or can I use something like blue food coloring from the cabnet? Is most rock salt non-iodized or do i need to find a specific type?
Cheers!

Seemed crazy to me but it works.  In WA where I fished, a lot of people, myself included, used Mrs Stewart's bluing (fabric whitener).  I have no idea why its better than food coloring or if it is.
http://www.mrsstewart.com/

I think the consensus amongst all the hardcore fisherman I know is NEVER use iodized salt. 

Do I need to actually buy the expensive $16 blue pwdr dye the sell at Fishermans, or can I use something like blue food coloring from the cabnet? Is most rock salt non-iodized or do i need to find a specific type?
Cheers!

Seemed crazy to me but it works.  In WA where I fished, a lot of people, myself included, used Mrs Stewart's bluing (fabric whitener).  I have no idea why its better than food coloring or if it is.
http://www.mrsstewart.com/

I think the consensus amongst all the hardcore fisherman I know is NEVER use iodized salt.

Thanks a lot K84. Anyone else have anything to add to the herring brine 101? I plan on mixing up some brine potion this evening, so any additional tips are appreciated.
Got springer fever? I do

Mrs Stewart's bluing is what I use, a quick squirt in each bag, a bottle lasts for a few years.  I don't recommend cutting your herring until you are ready to put them in the water.  Not to say it is the end of the world but the key to rolling good herring is that crisp double angle cut.  If that gets degraded bumping around with its other teammates in the brine bag it might not roll as well.

 If you really want to "kick it up a notch, shh don't tell anyone I told you " you can switch out the water in the bag for Pedialite. There are a couple other liquids/additives that you can add which often yield great results but those are "password protected"

Everything you need for a good brine can be found at the grocery store.  if using tap water, I like to pour it through a filter first.
I am not a fan of using color dyes other than those that enhance the herrings natural colors (powderd milk and Mrs. Stewarts).
Favorite scents are garlic, anise/vanilla.  No need to over do it with scents.  for example if you brine up one tray in a zip lock gallon bag add two to four drops of anise and one to two drops of vanilla.

Brine the herring whole and cut plug as needed. don't forget to remove the entrails and make a 1/2 inch slit at the anus this allows water to flow through the bait providing/prolonging  a better roll especially in faster current.

Scott

+1 on the filtered or bottled water, particularly if your water has a"taste".  I have used rainwater, bay water and river water but have not had any increased success over filtered tap water.