Originally published in 2013, this guide was fully updated in September 2026 with expanded herring brining methods, refreshed photos, videos and practical bait-preparation advice.
Herring brining is the process of preserving and firming herring before fishing. For salmon fishing, we brine herring to toughen the flesh and prepare it for trolling, particularly when fishing cut-plug herring.
In this article, we’ll go through how herring brine works, how to choose the best bait, how to dry salt and saltwater brine herring, and a few commercially available brining products.
Herring Brine Basics
Why Brine Herring?
Frozen herring begins to soften as it thaws. Soft herring is difficult to cut and rig cleanly, tears easily, comes off the hooks faster and can lose the shape needed to produce a consistent roll. Brining draws moisture from the fish and firms the flesh, giving us a tougher bait that is easier to work with and lasts longer on the water.
For cut-plug fishing, firmness is particularly important. The herring needs to hold its shape after it is cut and rigged so that it maintains a consistent roll while trolling. Firmer bait also stays on the hooks better and is less likely to tear or become damaged while fishing.
Brining also extends the useful lifespan of thawed herring. Properly brined and handled bait can remain usable for considerably longer than unbrined herring, which is useful when preparing several trays of bait for multiple days of fishing.
Depending on the brine, we can also improve the colour and shine of the herring or add other ingredients to change its presentation. These are secondary benefits—the main reasons we brine herring are to firm the bait, improve its durability and keep it fishing properly for longer.
Science of Herring Brine
I once had a good discussion about herring brine with one of the guys on my crew who majored in biochemistry. I had been brining bait because I knew it worked, but it was interesting to better understand what the salt was actually doing to the fish.
The basic process involves osmosis. Herring contains a high concentration of water, while the brine surrounding it contains a high concentration of dissolved salt. This difference in concentration causes water to move out of the herring’s tissues and into the surrounding brine.
At the same time, salt penetrates into the fish. The combination of removing water and increasing the salt concentration within the tissues changes the texture of the flesh, making the herring firmer and tougher. Removing available water and increasing the salt concentration also slows many of the processes that cause bait to deteriorate, which is one reason brined herring remains usable longer than untreated thawed herring.
The strength of the brine and the amount of time the herring spends in it affect how far this process goes. Packing herring directly in coarse salt removes considerably more moisture and produces a much harder, drier bait. A saltwater brine still firms the herring but does so more gradually and without drying it as aggressively.
Choosing Herring for Brining
Brining works best when you start with good-quality herring. Choose a bait size that suits the baitfish where you’re fishing and the way you intend to rig it. For cut-plug salmon fishing, we commonly use medium herring, although the appropriate size can vary with conditions and the local feed.
One thing to watch for is old bait. Some tackle shops may still have herring left over from the previous fishing season, so don’t assume every package in the freezer is fresh stock. Older bait may have been frozen for a long time or gone through temperature changes, and the difference becomes obvious once it thaws.
Inspect the package before buying. Look for bright-looking herring with clear eyes and good scale retention. Excessive ice crystals inside the package can be a warning sign that the bait is old or has experienced temperature fluctuations. If the herring looks badly freezer-burned or otherwise poorly stored, choose another package.
Vacuum-packed herring is often in good condition, but we cut the package open before thawing it. If the herring is allowed to soften while still under vacuum, the pressure can squeeze the bait and leave it mushy and difficult to work with.
A good brine can firm up your bait, but it can’t turn poor-quality herring into good-quality herring. Starting with fresh, well-frozen bait gives you a much better finished product.
Lifespan of Brined Herring
Unbrined herring begins deteriorating once it thaws. It becomes softer and more fragile as it warms, so bait that starts the day in good condition can become increasingly difficult to cut, rig and keep on the hooks.
Brining considerably extends the useful fishing life of the bait. In our experience, properly brined herring can remain usable for several days on the water when it is handled correctly. This is one reason I often prepare three to five trays at a time when we’re going to be fishing for several days.
Keep brined herring covered, cool and out of direct sunlight. On the boat, keep the lid on the brine container, particularly in rain. Fresh water dilutes the salt around the bait and works against the firming effect we’re trying to maintain.
Regardless of how long the bait has been in the brine, pay attention to its condition. If the herring has become excessively soft, damaged or otherwise deteriorated, replace it with better bait. The objective isn’t simply to make herring last as long as possible—it’s to keep good-quality bait fishing properly.
Herring Brine Methods
The best brining method depends on how you plan to fish and how much time and space you have to prepare your bait. A dry salt brine is fast, simple and takes very little preparation or equipment. A saltwater brine takes more preparation, space and time, but gives us more control over the finished bait and works particularly well for cut-plug herring.
Dry Salt Herring Brine
Dry salting is the easiest way to brine herring or anchovies. Put several packages of bait into a sturdy, sealable plastic container and cover them generously with coarse salt. Carefully work the salt around the fish so the bait is thoroughly surrounded without damaging it.
As the salt draws moisture from the herring, the bait becomes progressively firmer. You will also see liquid accumulating in the bottom of the container. Carefully drain this off as needed and add more coarse salt so the herring remains surrounded by relatively dry salt.
We keep the herring in the salt for the entire time we’re fishing. Keep the lid on the container, both to prevent spills and to keep rain or other fresh water from getting into the salt and diluting it.
The result is a very firm, durable bait. We particularly like this method when fishing whole herring in teaser heads. The hardened bait holds up well in the teaser head, maintains its roll and can spend considerably longer in the water without being torn apart.
That durability also makes dry-salted herring a good choice when fishing with young or inexperienced anglers. The bait is forgiving and doesn’t need to be replaced as frequently if it has been handled roughly or trolled for a while.
We also use dry salt for larger herring intended for halibut and other groundfish. Firming the bait makes it more difficult for fish to tear pieces away without taking the hook. For more bait options, see FishinBC.COM Best Halibut Bait: What to Use for Halibut Fishing.
Saltwater Herring Brine
For cut-plug herring, we normally use a saltwater brine. It firms the herring while allowing the bait to retain the shape and flexibility we want for cutting, rigging and producing a consistent roll. For the complete rigging process, see FishinBC.COM How to Rig Herring for Salmon Fishing. Another major advantage of a saltwater brine is the ability to add optional ingredients to influence colour, shine, texture and scent.
The basic brine is simply water and coarse salt. Use a sturdy container with enough room to keep the herring submerged and a tight-fitting lid to prevent spills. A small cooler or suitable plastic storage container works well.
For the basic saltwater brine, combine:
- 8 L water
- 1 L coarse salt (4 cups)
Stir the salt thoroughly into the water before adding the bait. Add three to five trays of herring and make sure the fish are covered by the brine.
If you need the bait quickly, you should begin to notice the herring firming after about two hours. Smaller or thinner herring will brine faster than larger, thicker bait. Ideally, prepare the herring the night before and leave it in the brine overnight so it is ready to fish the following morning.
Optional Brine Additions
The water-and-salt mixture is all you need to firm the herring, but the liquid brine also gives you the opportunity to experiment with additional ingredients. These aren’t necessary for the brining process; we add them when we want to influence the colour, shine, texture or scent of the bait.
Bluing can be added to give the bait a brighter, bluish appearance and bring out the shine of the scales. Add enough to give the brine a light blue colour.
Colouring can be used to change the appearance of the bait. Commercial bait dyes are available in colours such as red, green and blue, and some anglers also experiment with food colouring.
Powdered milk or coffee creamer has traditionally been added to some herring brines to increase the brightness or shine of the bait.
Borax is another traditional bait-curing ingredient that can be added to the brine. Anglers use it to help firm and toughen the herring so the bait holds together better while fishing.
Scents can also be added to the brine, with anise being a common choice for salmon fishing. Herring already has a strong natural scent and oil, so I don’t consider additional scent essential, but it gives you another variable to experiment with.
Commercial Herring Brines
There are also ready-made herring brines available from companies such as Pro-Cure and Pautzke. These products provide another option if you don’t want to mix your own brine, and some are available in different colours or formulations.
I generally use our simple homemade brines because they work well and cost very little. Commercial brines are another option if you want the convenience of a prepared mixture or want to experiment with different colours, scents and formulations.
The following videos demonstrate several commercial approaches to preparing herring.
Your Turn: What’s in Your Herring Brine?
Now that you know all about herring brine, put more salmon in the boat by reading the FishinBC.COM Complete Guide to Salmon Fishing.
If you have your own herring brine recipe or tips to share, I’d like to hear them. Do you stick with salt and water, use a dry salt brine, or add ingredients such as bluing, anise, colouring or other additives?
Share your herring brine recipes, ingredients or experiences in the comments below—especially anything you’ve found makes a noticeable difference to bait firmness, durability or presentation.
Hey, I’m looking to extract herring scent to use with my super bait (plastic cut pugs with scent holder). Any tips on how to do this process at home? I’ve looked online and found a few ways. I’m just wondering if you or someone you know has experimented with that? Also, would oil’s from the process of jarring salmon work?
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