- 1). Mix 2 cups of canning salt in a gallon of water.
- 2). Make an incision using a sharp fillet knife along the belly of the fish from just behind the head all the way to the base of the tail. Remove all the entrails from this opening.
- 3). Soak the whole fish in a brine solution overnight in a refrigerator. Use a bowl with a lid that seals to prevent the fish smell from invading other fresh foods in the refrigerator.
- 4). Remove the fish from the brine solution and pat it dry with unscented paper towels. Hand towels that have been washed in soap or scented paper towels can alter the scent of the fish and make it less effective as bait.
- 5). Place dry fish on a sheet of wax paper in a Tupperware box or on a cookie sheet. It is important that there be space between the fish so that they are not touching.
- 6). Set the cookie sheet in the freezer. Leave the fish there, in the open, for two to four hours so that the fish freeze individually.
- 7). Place bundles of fish is a sealing freezer bag and leave them in the freezer until you are ready to use them as bait.
- 8). Remove the fish from the freezer and cut them into 1/2-inch wide strips with a sharp fillet knife. Cut from the top of the fish down toward the belly.
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