Salting Baitfish
(such as Mackerel)
By Scottsbt.com

DIANE AMEND wrote:
Hello from Brigantine. I was wondering if you could tell me in a few words how to prepare mackerel for flounder bait with kosher salt. Thanks. BA

So here it is, in not so few words /grin

1. You must have fresh mackerel to start. If you attempt to cure frozen mackerel that is thawed and filleted, it will not obtain the same results.
2. It is not necessary to use kosher salt. You need non-iodinized salt, the salt that has iodine added does not allow the meat cure as tough.
3. A large Rubbermaid tub is an excellent vessel for storing the fillets and can be moved by a person with a strong back. Fillet the fresh mackerel with no concern of bones. Basically, slab fillet each side. When you're done, you should have a see-through rack.
4. Pour plenty of salt into the tub until you can not see the bottom of the container; spread evenly.
5. Deal out the fillets on the bed of salt with minimal contact between each fillet. Cover the layer of fillets with salt so that you can not see the mackerel.
6. Repeat until all fillets are packed. Coat the top of the fillets liberally with salt, so that the fillets are not visible.
7. Cover the container and store anywhere as heat will have no effect in spoiling the cured meats.

We have found that two weeks curing time makes the best fillets. Do not drain off the oil and water that comes to the top; doing so will make dried, leather fillets. For best long term storage, remove only what you need from the salted tub when you need the bait. Cured salted fillets do not require refrigeration and can be kept on the boat as back up bait all year long.