- 1). Cut away the plastic covering on the package of herring and allow it to thaw for about 30 minutes.
- 2). Sprinkle approximately 1/2 cup of borax to the herring. The borax help condition the scales so they won't fall off when handling the herring while cutting. Apply an equal amount of sea salt to the fish. Allow the herring to thaw for an additional 30 minutes.
- 3). Filet each herring by cutting down the length of the belly, cutting each fish into two parts. Filet off the head gently and discard it, keeping the filets.
- 4). Pour clean, nonchlorinated water into a quart pickle jar until it's about three-quarters full. Add all of the herring filets to the jar. Top off the jar until the water is about 1 inch from the lip. Screw the lid tightly onto the jar.
- 5). Refrigerate the herring filets for two to three days before use to allow the fish to self-pickle adequately. Place the jar containing the herring in a cooler filled with ice when transporting to the fishing site.
- 6). Slide one herring filet onto the bait-head of the fishing line. Make sure the bait-head isn't visible and the Herring filet completely conceals it. Put the lid back on the jar promptly after removing each piece of herring between catches.
- 7). Tie two to four fishing weights onto the line about 3 inches above the bait-head. The natural tendency of herring is to swim deep, and salmon are smart enough to know this natural tendency. Because salmon will be looking for their lunch in deep water, fish your bait as deep as possible. Set a goal of about 8 to 10 feet deep.
- 8). Cast the bait-head containing the bait into the water and await your first catch.
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