The “process” of using salt to help preserve bait is called "brining". Sea salt is not required (too expensive), kosher is preferred melts easier), and table salt can be used (only the non-iodized version).
Yeah, as fresh bunker (or whatever fish is used for cut bait) gets harder to come by,cut some of the bunker into steaks, soak in brine for a while, put in two gallon ziploc bags (get as much water off and air out of bags as possible), and though not as good as "fresh", is a bit tougher this way and stays on hooks much better than just freezing.
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