Preservation Methods for Dead Bait

The following are preservation methods that meet the requirements for the new rule requiring dead bait preservation by a method that does not require refrigeration or freezing.

Immersion in Preservative Fluid

Using one of the following ingredients has been shown to preserve bait, and follow the directions below.

• Isopropyl (rubbing) alcohol (at least 70% solution)
• Ethyl (drinking) alcohol (at least 70% solution or 140 proof)
• Mineral Oil

Directions: Place the dead fish that are to be preserved (smelt, shiners, etc) in a sealable container (glass or plastic jar, plastic bag, etc). Fill the container until fish are covered in preservative. Scent, such as anise oil, garlic salt or commercial attractant can be added to the container to give bait added flavor and odor. Secure the contents for 14 days before use to minimize the threat of any possible VHS virus persisting in the bait. This preserved bait can be stored without refrigeration.

Salting/Borax

To preserve baitfish using salt/borax you should use the approximate ratio of:

• 2 pounds non-iodized salt
• 1/2 cup borax

The borax is added to harden or toughen the baitfish so they will stay on the hook better and last longer. Thoroughly cover the baitfish in the mixture and store until the baitfish are thoroughly dry, at least 14 days to aid in the inactivation of any VHS that may be present. Place them in clean salt/borax mix for long storage. Caution, this method will cause the baitfish to produce a slimy substance that will collect in the bottom of the container unless the container is allowed to drain. There will also likely be an odor associated with the drying so this is best done in a garage or similarly ventilated area.

Heat

Exposure to 140° F for 15 minutes has been shown to inactivate the VHS virus. This preservation technique could be used if you wanted to dry minnows for use later.