BEST WAY TO HOOK FROZEN ANCHOVIES
To: PFIC Message Board
Name: dix0r
Subject: Best way to hook frozen anchovies?
I’ve tried thru the nose, eyes, the harder part in between the two, and combinations of both by threading the hook thru and going thru again. I can’t seem to get them to stay on very well at all. Am I just trying to cast too hard or something? With live smelt I have no problem keeping them on when I cast pretty hard... Until recently, the only times I ever used anchovies was on boats where I just hooked ‘em thru the nose and dropped ‘em down without casting at all... hence the stupid question. Thanks, Mike
Name: erikS
It depends if you are using whole or cut ‘chovies. If I am using whole ones I prefer to use a bait threader and secure it with a small rubber band so the line doesn’t tear the anchovies on long rang casts. If you are using cut chovies get try to get the hook to go through the backbone, and try to use hooks that will make your bait presentation nice without a huge barb sticking out of it. I also like to secure chunked chovies with rubber bands if possible. Keep your chovies Frozen, let your lunch and beverages get sit in the sun instead. Hope that helps, if any more questions just ask and I’m sure we can help you out. Experiment and observe and you will learn what and how you like to fish with them.
Good Luck, Erik
Name: sandtrout
A little more info: baitthreaders needles that are about 5-6 inches long with a notch at the end. You push the needle through the mouth, down the inside of the body and out through the anus. You have a pre-tied hook (hook on one end, 1 - 3 foot leader, and Surgeon's end loop on the other). Once the needle is through the fish, you hook the end loop onto the notch of the needle and pull the needle back through the mouth, pulling the loop with it. You pull it out until the hook catches on the anus. The ‘loop’ will attach to your snap swivel. That’s it! The bait threaders I use are made by STRIKE MASTER and I get mine from "Charkbait".
Name: pescare
Just wanted to add that you can thread the fish in the other direction too. I usually pass the threader through the eye socket and push it through along the spine and exit near the tail. With the hook at the thicker end of the fish like this, it makes it a little easier for me to make it secure with thread or bands.
Ed
Name: Sinker
Looks like you are getting some good advice here. I hook my chovies a number of different ways and when they start thawing out is the problem time as they get mushy, especially if you have refrozen them a few times.
Some things to try:
Ghost Cocoon - A thread to keep your bait on the hook found at tackle shops - http://www.ghostcocoon.com
Magic Thread / Elastic Thread - found at Sewing centers or art and crafts centers
Rubber Bands - can be used whole to keep your bait on or use just small pieces to put over the barb to keep your bait from flying off
Salting you own bait - I have had much better luck salting my own rather than using the pre-salted chovies and they work and look great (Pierhead has this process down pat)
Casting Technique - if you are loading up your rod and really whipping it out you will lose bait (I have a bad habit of doing this), a nice smooth cast will definitely help
Threading - discussed earlier - I like threading bait as well although you will need to have your rig set up properly for this, not a big deal, in fact you can even pre thread your bait and freeze them individually keeping them froze and ready to go
Single Wrap - Hook through the eyes pulling hook all the way through, wrap once around the body, reverse direction of the hook and pin through the back.
I am sure there are many more methods but these are ones I have and do use.
I prefer to cure my own bait as my first choice and Ghost Cocoon is my second choice
Hope this helps with some other option for you.
Name: sandtrout
Greetings Sinker! How do you salt your anchovies? Also, what was that method you mentioned about salting sandcrabs? thanks~
Name: Sinker
Subject: Re: Curing your own bait
Curing Your Own Bait — ANCHOVIES
I like to use FRESH DEAD if at all possible but will also use frozen if need be. I have tried all kinds of salt and all different kind of methods and here is the best I have come up with.
Use non-iodized salt - I like rock salt for making ice cream
I prefer a pan or large Tupperware container that has small holes in it (I drill them myself) to let the water drain off.
I lay a good base coat of salt then a layer of Anchovies so that they will be completely surrounded by salt, then another layer of salt then Anchovies and on and on till it full, then I put the lid on it to keep flies and bugs out.
I have found that different batches require different times but have not yet had any ready in less than 6 hours. Many times they are ready right around the 6-hour mark though I have had other batches that took almost a full day (especially when doing large Sardines).
The trick is to check them and get them the way you want. I like a full figured (for lack of a better term) Anchovy that does not look dehydrated or like a mummy.
When ready I take them out of the salt. Save the salt as it can be used over and over and over again - a lot more than three times.
Make sure you get all the salt off them, I often times will mix up some sugar-water to rinse them in, the sugar water seems to give them a nice shiny look. Now when I say rinse I am talking just a quick dunk that’s it. Pat them dry with paper towels - I lay them out on paper towels and cover with more and continue to I have all Anchovies rinsed, then I turn them over and start packing them.
I like to pack them in the Zip Lock Snack Pack Bags - perfect for about 10 Anchovies per bag. This way you just take what you need and are not re-freezing Anchovies over and over again.
Experiment until you get the right texture and toughness you is looking for.
Sand Crabs for winter — Go on out Sand Crab / Sand Flea hunting now while the soft-shells are here.
Take them home and boil up some water on the stove, add about 2 or 3 tablespoons on salt (again non-iodized is best, try Kosher Salt or Sea Salt). Get a strainer and put your Sand Crabs in it, then when your water is at a nice boil dip the strainer in the boiling water just until the Sand Crabs start to change color (a reddish color, does not take very long, be careful as leaving them in to long ruins them for bait, just a quick dip is all it usually takes).
Now take your Cured Sand Crabs and let them dry well on a bed of paper towels.
Again I like to package them in the Snack Pack Zip Lock Bags so you can carry a small bag with you and that’s it.
Stick in your freezer for winter.
That is how I do it anyway. I am sure you will find as many different ways to do this as people you talk to. As always, especially with Fishermen it comes down to a matter of preference.
Good luck.
Tight Lines, Bent Rods and Screaming Reels, “GET BENT” — “SINKER”
Name: gordo grande
No wonder my anchovies never get bit... Now I know what I've been doing wrong. I've just been slapping them on there. Thanks for all the info. (Actually, I've usually just sliced them diagonally, and used mostly the tail of the anchovy if I can.)
Name: pescare
Gordo, there’s nothing wrong with the way you're doing it as long as the bait is in good shape and will stay on the hook. That’s probably the most common way to fish anchovies, in fact. Even with good bait you might want to get some thread or bands to secure it. I have more confidence in the tails too. Not sure it makes a big difference but they seem to stay on better.
Ed
Name: Sinker
I have to agree. I too like the tail section best
Name: gordo grande
I use the tails because I believe they just look more lifelike to the fish. If we're lucky, it probably waves back and forth a little while it's down there, so it probably looks like a whole fish. A head looks like....well...a head! How many live heads do you see floating around???
To: PFIC Message Board
Name: dix0r
Subject: Best way to hook frozen anchovies?
I’ve tried thru the nose, eyes, the harder part in between the two, and combinations of both by threading the hook thru and going thru again. I can’t seem to get them to stay on very well at all. Am I just trying to cast too hard or something? With live smelt I have no problem keeping them on when I cast pretty hard... Until recently, the only times I ever used anchovies was on boats where I just hooked ‘em thru the nose and dropped ‘em down without casting at all... hence the stupid question. Thanks, Mike
Name: erikS
It depends if you are using whole or cut ‘chovies. If I am using whole ones I prefer to use a bait threader and secure it with a small rubber band so the line doesn’t tear the anchovies on long rang casts. If you are using cut chovies get try to get the hook to go through the backbone, and try to use hooks that will make your bait presentation nice without a huge barb sticking out of it. I also like to secure chunked chovies with rubber bands if possible. Keep your chovies Frozen, let your lunch and beverages get sit in the sun instead. Hope that helps, if any more questions just ask and I’m sure we can help you out. Experiment and observe and you will learn what and how you like to fish with them.
Good Luck, Erik
Name: sandtrout
A little more info: baitthreaders needles that are about 5-6 inches long with a notch at the end. You push the needle through the mouth, down the inside of the body and out through the anus. You have a pre-tied hook (hook on one end, 1 - 3 foot leader, and Surgeon's end loop on the other). Once the needle is through the fish, you hook the end loop onto the notch of the needle and pull the needle back through the mouth, pulling the loop with it. You pull it out until the hook catches on the anus. The ‘loop’ will attach to your snap swivel. That’s it! The bait threaders I use are made by STRIKE MASTER and I get mine from "Charkbait".
Name: pescare
Just wanted to add that you can thread the fish in the other direction too. I usually pass the threader through the eye socket and push it through along the spine and exit near the tail. With the hook at the thicker end of the fish like this, it makes it a little easier for me to make it secure with thread or bands.
Ed
Name: Sinker
Looks like you are getting some good advice here. I hook my chovies a number of different ways and when they start thawing out is the problem time as they get mushy, especially if you have refrozen them a few times.
Some things to try:
Ghost Cocoon - A thread to keep your bait on the hook found at tackle shops - http://www.ghostcocoon.com
Magic Thread / Elastic Thread - found at Sewing centers or art and crafts centers
Rubber Bands - can be used whole to keep your bait on or use just small pieces to put over the barb to keep your bait from flying off
Salting you own bait - I have had much better luck salting my own rather than using the pre-salted chovies and they work and look great (Pierhead has this process down pat)
Casting Technique - if you are loading up your rod and really whipping it out you will lose bait (I have a bad habit of doing this), a nice smooth cast will definitely help
Threading - discussed earlier - I like threading bait as well although you will need to have your rig set up properly for this, not a big deal, in fact you can even pre thread your bait and freeze them individually keeping them froze and ready to go
Single Wrap - Hook through the eyes pulling hook all the way through, wrap once around the body, reverse direction of the hook and pin through the back.
I am sure there are many more methods but these are ones I have and do use.
I prefer to cure my own bait as my first choice and Ghost Cocoon is my second choice
Hope this helps with some other option for you.
Name: sandtrout
Greetings Sinker! How do you salt your anchovies? Also, what was that method you mentioned about salting sandcrabs? thanks~
Name: Sinker
Subject: Re: Curing your own bait
Curing Your Own Bait — ANCHOVIES
I like to use FRESH DEAD if at all possible but will also use frozen if need be. I have tried all kinds of salt and all different kind of methods and here is the best I have come up with.
Use non-iodized salt - I like rock salt for making ice cream
I prefer a pan or large Tupperware container that has small holes in it (I drill them myself) to let the water drain off.
I lay a good base coat of salt then a layer of Anchovies so that they will be completely surrounded by salt, then another layer of salt then Anchovies and on and on till it full, then I put the lid on it to keep flies and bugs out.
I have found that different batches require different times but have not yet had any ready in less than 6 hours. Many times they are ready right around the 6-hour mark though I have had other batches that took almost a full day (especially when doing large Sardines).
The trick is to check them and get them the way you want. I like a full figured (for lack of a better term) Anchovy that does not look dehydrated or like a mummy.
When ready I take them out of the salt. Save the salt as it can be used over and over and over again - a lot more than three times.
Make sure you get all the salt off them, I often times will mix up some sugar-water to rinse them in, the sugar water seems to give them a nice shiny look. Now when I say rinse I am talking just a quick dunk that’s it. Pat them dry with paper towels - I lay them out on paper towels and cover with more and continue to I have all Anchovies rinsed, then I turn them over and start packing them.
I like to pack them in the Zip Lock Snack Pack Bags - perfect for about 10 Anchovies per bag. This way you just take what you need and are not re-freezing Anchovies over and over again.
Experiment until you get the right texture and toughness you is looking for.
Sand Crabs for winter — Go on out Sand Crab / Sand Flea hunting now while the soft-shells are here.
Take them home and boil up some water on the stove, add about 2 or 3 tablespoons on salt (again non-iodized is best, try Kosher Salt or Sea Salt). Get a strainer and put your Sand Crabs in it, then when your water is at a nice boil dip the strainer in the boiling water just until the Sand Crabs start to change color (a reddish color, does not take very long, be careful as leaving them in to long ruins them for bait, just a quick dip is all it usually takes).
Now take your Cured Sand Crabs and let them dry well on a bed of paper towels.
Again I like to package them in the Snack Pack Zip Lock Bags so you can carry a small bag with you and that’s it.
Stick in your freezer for winter.
That is how I do it anyway. I am sure you will find as many different ways to do this as people you talk to. As always, especially with Fishermen it comes down to a matter of preference.
Good luck.
Tight Lines, Bent Rods and Screaming Reels, “GET BENT” — “SINKER”
Name: gordo grande
No wonder my anchovies never get bit... Now I know what I've been doing wrong. I've just been slapping them on there. Thanks for all the info. (Actually, I've usually just sliced them diagonally, and used mostly the tail of the anchovy if I can.)
Name: pescare
Gordo, there’s nothing wrong with the way you're doing it as long as the bait is in good shape and will stay on the hook. That’s probably the most common way to fish anchovies, in fact. Even with good bait you might want to get some thread or bands to secure it. I have more confidence in the tails too. Not sure it makes a big difference but they seem to stay on better.
Ed
Name: Sinker
I have to agree. I too like the tail section best
Name: gordo grande
I use the tails because I believe they just look more lifelike to the fish. If we're lucky, it probably waves back and forth a little while it's down there, so it probably looks like a whole fish. A head looks like....well...a head! How many live heads do you see floating around???