SECRET SAUCE? Teach me somethin you old farts! I mean Salts.

[HOLWACHAGOT]

OK... The Spanish have just showed in the pound nets and the porpoises are feakin out around the point. All tell tale signs to me they are ready to be waylayed next morning I am out. I have been waitin for them because I got freeze some up. Gets me thinkin further... What would Deep C do with em fresh out the water. WHAT WOULD THE BOX DO WITH EM? How do I go about preparing the beautiful little Spanish Mackerals I'm gonna catch? Here is what I intend to do to prepare them...

I will not be able to have kids on the boat.SECRET SAUCE kills skin and damages lungs if inhaled. Still debating the benefits verses the chances(legal and physical) taken here and would like input...Anyway, Couple capfuls of Secret Sauce,Plenty of cruhed ice, Can of Bionic Brine,Seawater to proper slush consistency in big cooler. Should I add Baking Soda? Should I take out anything? Hroonk- is this explosive?

Next, As soon as I catch my fish I can't decide if straight to the brine from the de-hooker it should go(without touching so much as a scale) OR, to the fillet board covered in a wet towel(what kind of towel?) to be gutted then dunked. I realize they must be gutted at some point WHEN? And How far should the cut proceed? Also feel free to advise new tricks,I intend to cut from behind the PECS to the Poopshooter. Ouch.

How long should they soak in the brine before getting the vacume seal and then frozen? Should I freeze them in packs of one, two...? How many per pack? How many do you like in your packs BOX? I think I may over analyze things, regardless: some food for thought would be appreciated. Jimmy K? what would you do with yours? Anyone?

[Razorback]

Definintely gut before the brine.

[HOLWACHAGOT]

more razrback...How long a cut? Like I described or different?

[Glenn W]

Jeff ( I refuse to mis-spell your name like your poor momma did)
assuming you will be rigging w/ a single hook, the more you cut, the more you have to sew and the greater the chance of a wash out-- so just enough to get the guts out.
I have always just put the freshly caught macs in the salt/ice slurry as soon as they come off the hook. when I get home or later in the day I clean them and back in the slurry brine over night. May not be the best way but it seems to work fine
Be careful with that sauce, wear good rubber gloves around it.
Also, if you catch some and the mouths tear, they generally aren't worth a snoot for a trolling bait
Bionic brine already has baking soda in it

[HOLWACHAGOT]

Thanks GenW
That's the type of answers I am looking for. How many do you like in your packs? Do you think the advantages of the Secret sauce are significant? Should I scrap that idea?

[Glenn W]

Geoff, I really don't know as I have never been able to get or use 'hyde. It's gotta work cause that's the old std recipe. 1 or 2 per pack. If you catch a boat load, I'd love a few if you have extras.

[HOLWACHAGOT]

GW-I will catch them. And you will get the majority of them. Might even give the BOX a few.

[Off The Hook]

As soon as I catch them I put them in the brine & try not to damage them as much as possiable be using a dehooker & dropping them in the brine I got them at the end of the day at the dock then back in the brine till i get home them salt them down with bionic brine & vacum pack one per pack...

[O-SEA-D]

Here is what I do with mine now:

Couple gallons of sea water
1 box of Kosher salt
1/2 box of baking soda
Lots of ice

Mix it all up good, as soon as I catch them, they go in the mix. When I get home that day I gut them, wrap them and freeze them.

They look like they are alive in the freezer to me.

[HOLWACHAGOT]

Thanks John, Thanks Jimmy.