Salting down bait...how to guide !!!!

[Rowdy1]

Thanks for the informative guide, well done

[Cheech]

Mullet season upon us so worth resurecting this thread.

Phil, I was surprised to read how short a time you salt them for. I did some recently using pool salt I have been using for a couple of years now for pillies, and left them overnight before bagging. Do you think this is too long? The skin was a bit like leather so maybe to long. But the flesh looked good. Was thinking that with the pool salt because it is big grains it is not as effective as Flossy salt so would need longer.

Will get some Flossy for my next session. A few hours start to finish sounds better and get it over and done with in an afternoon.

Cheech

[fat-buoy]

Does anyone who uses the salted mullet find the bite rate drops off at all? I have always used fresh only but have thought of salting!

[solemandownunder]

GEEEEEEZ, ya give me all this NOW and I am in the middle of converting to SPs'

Ray

[mhilton]

thanks mate, good guide

[gpz1991]

Great guide thanks Phil

[MEG-A-BITE]

Hey Phill,thanks for the post, I'm going to get some done for our 1770 trip coming up.Can you tell me where you got the Flossy salt from.

[cobiaman]

If you cant find it anywhere let me know and i can order it from olsens if you want...

[wags on the water]

I feel I should just pay the lucky man for salted fillets of mullay and be done with it......no mess - no fuss.....

[Out-Station]

We salt about 50kgs prior to our Fraser trip every year as per this method. I work on 45 minutes on the salt, bit more if I have a heap of big thick fillets to do in a single batch. Butchers salt is the go. Great bait out on the reef.

[Lucky_Phill]

Mullet season upon us so worth resurecting this thread.

Phil, I was surprised to read how short a time you salt them for. I did some recently using pool salt I have been using for a couple of years now for pillies, and left them overnight before bagging. Do you think this is too long? The skin was a bit like leather so maybe to long. But the flesh looked good. Was thinking that with the pool salt because it is big grains it is not as effective as Flossy salt so would need longer.

Will get some Flossy for my next session. A few hours start to finish sounds better and get it over and done with in an afternoon.

Cheech

By the time you salt the fillet, get ready to pack etc, some time has passed. Then once the packs are in the freezer it takes quiet a while for the fillets to freeze, so you may end up having the fillets on salt for up to 6 hours or more, before they are frozen.

LP

Does anyone who uses the salted mullet find the bite rate drops off at all? I have always used fresh only but have thought of salting!

Salting has many effects, but a drop off in bite rate is not one of them. You may hear more and more folks are salting their fillets, pillies, Bonito etc etc and a lot of pro's do as well.

Bonus's are:-

Defrosts over a longer period than un-salted.
Flesh stays tougher.
The salt dehydrates the fresh water / salt water from the flesh and skin, producing a less " sloppy " fillet once thawed.
Greatly reduces the chances of Freezer burn if fillets are left in freezer for extended periods.
Re-freeze's quite well.
Allows you to buy at prime Mullet season and freeze / salt enough fillets for 12 months.


and... having a Mullet fillet salting session with some AF buddies allows for some beers and conversation

BTW....... you'll probably have to rotate packets of fillets ( about every 2 - 3 days until frozen completely ) in the freezer, to allow a good opportunity to thoroughly freeze all packets.


LP