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brine em'
holds the color better, toughens em up, and keeps them fresher.
during the herring run, i'll take any fish that didn't make it and throw them into a cooler full of ice water, 1 cup kosher salt, 1/2 box of baking soda and let them sit overnight.
then i'll ziplock em, and then freeze em.
there tougher than the live ones
the mix can be kept for about a weekwith fresh ice, before it gets too slimy
mike
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