Striped Bass @ Richmond Rocks 01/14

[Red Fish]

The herring left Ferry Point yesterday evening (except some went to adjacent rocks). But with all the commotion of herring, seagulls, pelicans, and seals, it stirred up the SF Bay a bit.
Just got out this afternoon for outgoing tide. Fished ghost shrimp that Glen had advised me to salt when they are dead and fresh herring. Surprisingly enough the striper hit ghost shrimp with all the herring in the bay in front of Brooks Island.
Carolina rig/ 4 light circle/ 1 ounce of weight / ghost shrimp on a salmon/steelhead rod.
Taped out @ 20”

 

[Ken Jones]

Nice.

 

[scaryfish]

Very nice! Would the salt be to toughen up the bait a little to keep it on the hook better, or some other reason?

 

[MisterT]

Nice striper!

 

[Red Fish]

Very nice! Would the salt be to toughen up the bait a little to keep it on the hook better, or some other reason?

Yes, to toughen it up. These local ghost shrimp have a very soft exoskeleton. I used some Kosher salt.

 

[Ken Jones]

Ghost shrimp are somewhat soft to begin with but once dead are virtually unusable unless you salt them.

 

[Red Fish]

Ghost shrimp are somewhat soft to begin with but once dead are virtually unusable unless you salt them.

Ken, I have noticed that the native shrimp are very soft. But the ones that you buy that are flown in from Washington have a much firmer shell.

 

[The Happy Wanderer]

The herring left Ferry Point yesterday evening (except some went to Fished ghost shrimp that Glen had advised me to salt when they are dead and fresh herring.

Thanks, R!

To be fair, I first got the idea to salt dead bait from this message board many years ago. I'm fairly certain Snookie posted it first.

Since then I have "improved" on it.
4:1 ratio salt to borax (20 Mule Team). This works for shrimp baits, herring and anchovies, and also pile worms. Not only does it toughen bait, it also allows you to store it in the freezer. The salt/borax preserves and keeps the bait soft enough to use without thawing. The original natural scent is retained.

Is it as good as fresh? No. But close!

 

[Ken Jones]

Ken, I have noticed that the native shrimp are very soft. But the ones that you buy that are flown in from Washington have a much firmer shell.

Some are firm but they seem to soften fairly quickly, that's one reason many people use thread to tie them to a hook. I've rarely used thread but am very careful how I place them on a hook and it's one reason I use a Khale hook for ghost shrimp. Once dead they need some kind of preservative.

 

[xpostman]

Thanks for the report Robert. I dug up about a dozen ghost shrimp at Bodega Bay, salted and frozen while clamming for Washington and Horseneck clams. I will check the Richmond shoreline this weekend.

 

[Mahigeer]

Good to see a post from Glen.

All great tips.

 

[Bendopolo]

You can keep those Ghost Shrimp alive for 3-4 days in a bucket with salt water soaked burlap sack and a lid. Keep in the refrigerator or an ice chest with ice sealed in a ziplock. You have to keep them cool and moist.

 

[Ken Jones]

Agreed, there was a time when we would pick up ghost shrimp to take with us to the Catalina Get Togethers and if you treated them right they would be good for three days, sometimes slightly more.