ok... so i've salted some lug.....

[crazyplums]

now how do i oil them once they've dried out some ? and at what stage do i know they're ready to be removed from the salt ?

thanks.
Hugh

ps, salted as per codhead Bob's site.

[Bob C]

Hi Hugh, 3 to 4 days seems about right. Less and they are still soft, longer and they are too dry. No need for anything else, just shake salt off, wrap in 10s in newspaper and store in the bait fridge. Spot on for summer species.

Cheers. Bob.

[crazyplums]

thanks Bob, so how long will they keep like that ?

[monktonlad]

Hi Hugh,

I salted some too as per codhead bobs site...

I took them out of the salt after a week, shook off the excess and just put them all in a few old margarine tubs. The trick is to make sure no damp gets into the container you put them in.
I just left them in a drawer in my workshop.

They are still ok after 3 months, in fact I have been using salted lug almost every trip out this year and they have caught flounder, dab and whiting so far.

Malcolm.

[whopper]

I salted down a few score of Dungie black lug. I just covered them in salt shook off the excess and wrapped them in plastic sheets in 10's (old tesco bag cut up). Then put them in the freezer. They are like liquorice now and stay on the hook a treat. They are still nice and juicy as well.

[monktonlad]

It's a good job that I have an electric cooker in my workshop as I don't think the other half would appreciate smelly salt drying out in the oven... :nono:

Actually I dry the old salt on the grill pan not with the grill on, but when melting down lead on the top. Bit smelly while you do it but it dries out nice. Just remember to get ALL the bits of worm out of the salt.........

[crazyplums]

lol, i'll seive the salt before drying it !

thanks for the replies,

how long can i expect to be able to keep the worms ? will they be better if kept unfrozen ?

[Bob C]

Hi Hugh, sorry for the late answer, i have had some wrapped in newspaper in the fridge for at least 6 Months and they are fine. Seems like they will last a lot longer. Take some most sessions for Dabs & Whities and do well on them. Expect to use them all summer. Occasionally i take them out and put in fresh paper just to check on them really. Best by far are fresh bust ones or big fresh worm. Dont use ones that are nearly dead as they just go flat and are useless.

Cheers. Bob.




thanks Bob, so how long will they keep like that ?

[crazyplums]

thanks bob, sorry i didnt reply, i missed the post !

just removed the worms now, the tail ends are very 'dried', where-as the head seems slightly squishy, although that said, i couldn't squeeze any juice out, so i guess they're ready ?

now wrapped in paper in rolls of ten, the wrapped again to seal, and placed in fridge, that about right ?

the rag see, fine, well, as ggod as can be expected, they shrank proportionately less than the lug !

the herring has yellowed, almost as if smoked, it's dried, but not crispy, smelled like kippers, almost tempted to try some, smells nice !

thanks again for the advice.
Hugh