Salted and dried bait online in India

Salt draws water out of bait, so it becomes firm and stays on the hook through long casts and strong current. It keeps for days in a cool, closed container without refrigeration. Many anglers salt their own sardine or mackerel strips the night before a trip. Salted bait is also easy to carry on buses and bikes, because it does not drip or need ice.

Salted fish strips and fillets, salted squid, dried prawns and dried small fish are common. Some are used whole on the hook; dried baits are also crushed into groundbait mixes to add scent.

Use strips sized to the hook and the fish. Very dry bait can be soaked briefly in sea water to soften and release scent. Salted bait suits beach, pier and rock fishing for bottom fish; for active predators, fresh or live bait usually works better. Hook strips through the skin end so they flutter, and re-bait often: once the scent has washed out, a fresh strip gets more attention. In rough surf, tie soft pieces on with bait thread.

Keep salted and dried bait in airtight containers in a cool, dry place, away from food. Damp makes it spoil, and the smell is strong, so seal it well before travelling. If you salt your own bait, use coarse salt, drain the liquid that forms and keep the strips in a single layer so they dry evenly.

Do not use protected species as bait, and take leftover bait and packaging home.

Properly salted and dried bait lasts several days in a cool, sealed container, and longer in a fridge. Throw it away if it turns slimy or smells off.

Bottom fish and scavengers from the beach, piers and rocks take salted fish and squid strips. The species list on this page comes from the bait notes in our species guide.

Yes. Cut fresh sardine, mackerel or squid into strips, cover them with coarse salt for several hours, drain, then store them in a sealed container in a cool place.

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