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What I mean is that we would like to make the salted version of freshly caught mackeral to bring down with us to La Paz as back-up in case, we can't make bait down there for the day.

We are trailering the boat down, leaving Sept. 23rd from San Diego and back in the States either Sept. 30 or Oct. 1st. We certainly welcome more A/C buddy boaters, we have two in tow now.

Check the link below.

But the question here is there a secret to keeping macks caught here in good condition for trolling down south, without them turning into flaky chum or slick, once they hit the water.

It will be a good three weeks in the curing stage before we take off.
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