The best way is to freeze the mackeral whole!I was wondering if anyone has any tips or tricks to preserve the freshness of there bait during long term storage. Ive been freezing my mackrel in chucks but they dont seem to hold together to well.
I was thinking the same thing as I do this with sausage I make...freeze them in water in ziplocks...gonna have to try a few macks.
The advantage of glazing over freezing in water is the defrost time. Both methods work well, it is just a bit quicker to defrost a glazed mackeral over a mackeral frozen in a block of ice!