I like to wrap my Kwiks with plain sardines, but sometimes they aren't available or you have left overs that you don't want to refreeze.
Here are leftover sardines from a trip earlier this week:
As you can see, these are pretty big, so after you fillet them, cut them in half. Next carefully slice out the rib bones and then cut the bellies off. Do not throw them away. You should have pieces that look like this:
Next, get your tub of left over egg juice you save from every time you drain eggs out of the freezer. You don't save this? well, you should. There should be a mix of cures and scents in there, especially if you've had it going awhile. Don't forget to set this out to thaw a little while before you prep your sardines. Now put your pieces in there and stir them up a little bit. Here's what it looks like after they've soaked for awhile:
After an hour or so, drain them in a collander and pour the juice back into the tub. Close it and put it back in the freezer. Set the fillets skin side down on a paper towl and let them dry. You can turn a fan on them if you like:
When they get tacky and aren't glistening anymore, stick them in the freezer til they firm up a little. (this step is optional) Now, vacuum pack them or roll them in a freezer rated ziploc with all the air squeezed out of it, label them and stick them in the freezer. Here's what they'll look like:
take them out the morning of a trip. Wrap the fillets as you normally would. They will 'milk' for a little while and will need to be replaced as they get 'washed out' while fishing. The bellies are to use with eggs as a secret weapon when bobber fishing or back bouncing. Just put them in the loop on top of your glob of eggs. Sorry I didn't take pics of the bellies. Normally I would pack them right in with the fillets.