Brining herring

[eas111]

I'm going to brine herring for meat rigs. Do you brine them whole then cut them into strips or brine them filleted? If it matters, I'm doing half in Fire Brine and half in borax and salt brine. Thanks in advanced.

[Dave Mull]

Others with more background fishing meat might disagree--so listen to them if so! I believe it's better to filet then brine. You get more salt and color throughout the meat, making the exposed stuff hold up better in the water when you're trolling.

Good luck!

Dave

[Turfwrench]

I prefer freshly cut belly fat off of a fish I caught. Lots of flavor, oils....and the fish just love it.

[twohand]

Fillet then brine

[Gnarf]

I prefer to use freshly filleted non-brined blue or green label herring. But thats just my 2 cents

also fresh caught alewives if i get any.

[bollie27]

What kind of meat heads are you using? When I use the mini meat heads, the herring is fileted then brined and if I'm using the large meat heads, I then cut the head off the herring and gut it, followed by brining it. I also use the fire brine in assortment of colors and sometimes add some garlic to the mix.

good luck