Originally Posted by bumpersluck
I have seen mackerel vacuum sealed and frozen for later use as either chum or chunking. Can the same technique be used for bunker? If frozen fresh will it still be as effective as if freshly caught. Does anyone vacuum seal chum and if so any tips?
Yes but you must draw the water out first.
Fresh frozen will thaw as mush if you dont draw the water off.
Use a 50 quart of so cooler with a drain hole. Newspaper on the bottom with a covering of Kosher salt. ( No iodine).
~ 1 pound of salt - 5 pounds of fish.
Layer the bunker drenched in salt for 24 hours - and then vaccum seal them.
Make sure the seal is tight. Freezer burned bunker is crap.