Use and conservation of silverside baits

In this technical chapter of baits to fish pejerrey We will get into the lagoons, rivers, canals and streams of Buenos Aires, since a wide geography of the country means that the species is fished in different ways and with different temptations. That leads us to start by talking about the crappie, bait that takes the cake in all these areas. The main thing is buy it according to the fishing that we go and at the time of the year in which we are While in the Salado River we are going to use a small silver plate, in lagoons like Sauce Grande or Los Manantiales in the south of Buenos Aires, a medium to large size is needed. In addition, it is not the same with a firm-eating silverside, with another more remiss as happened some time ago in Salada Grande, where it was necessary to reduce buoys and hook sizes, therefore, a smaller bite to load that hook.

Fishing in the warmer months can do that the pejerrey is less selective, but in the middle of winter and in times of consecutive frosts, in the variety, there is success. Without a doubt, it is key the talk with the mojarrero that can provide us with key data, even more so if we buy it in the vicinity of the fishing boat that we are going to visit. Once in the lagoon, and in the transfer, care is important. Double bucket if possible, to be able to change the water every certain number of hours, and the use of aerators, there are very accessible models of batteries that work very well. It is useless to have a good mojarra if we are going to end up embodying a silver with little mobility or white, after its death.



An alternative to mojarra is the filet that can be toothy, silverside, anchovy or magrú, the most used in these areas. In the case of the toothy, key for the shine it has, the magrú, for the oil it gives off. As a general rule, we will make them well devastated with a fillet knife, leaving skin and just one millimeter of meat, so that it is very thin and can “flame” like a little flag with the movement of the water. The anchovy must be treated previously, to dehydrate it. These two more saltwater baits are very profitable in the lagoons of southern Buenos Aires, in the vicinity of Tres Arroyos and Dorrego.


If we fish in the Salado, in some lagoons near CABA or even, in the Tandil lake, at many times of the year, it pays very well to incarnate with freshwater shrimp. These are removed from the place with a mesh codend, passing the same through the coastal ravines, between the pastures. It is a highly appreciated bait by silverside, which we can ideally keep dry in a Styrofoam container, with cornmeal, to facilitate handling. Thread one, two or three shrimp, pull gently so they don’t come off and check all the baits before a dunk, are the tips to follow.


Although they always attract other species such as catfish or toothy, the worm is another alternative. It is doing very well in La Barrancosa de Chillar. Keeping them in a good waist worm is key, especially for long-distance fishing such as in rivers and streams in Buenos Aires, where they also make a difference and where we have to take everything with us.


With the mojarra, the little book says that it incarnates from tail to head, taking the so-called backbone as a reference. It is threaded following the curvature of the hook, and is removed through the mouth or the sides of the eyes, always leaving the hook free. This is the most traditional way, but many times it can work for us to incarnate backwards, prick it twice above the silver line, which leaves it alive for a long time, or prick it just once from the tail.


we had leftover bait

In times when the mojarra acquired derisory prices, hand in hand with the inflation that our country is experiencing and the drought that made it very difficult to obtain them, it is an important detail to keep what is left over for our next outing. If we have live mojarras left, we put them in a container without water and immediately add fine salt, a considerable amount depending on the amount of bait, after which we will notice that they die, taking on a very silvery appearance, turning bluish. There we dry them with an absorbent paper, since if we leave it for a long time it will suck a lot of salt and its thickness will be greatly reduced. Next step, back to the container, in this case with equal parts of sugar and fine salt. The sugar will give it an exceptional shine and will have an opposite effect to the salt. They go in the fridge for about two hours, and take them out. We put several paper napkins on top and the slime that was generated is removed and they are kept in a container covered with coarse salt, which, unlike the fine, it doesn’t dry them out too much.

In the case of the tooth, If we have a day of fishing with a lot of activity of these, it is not bad to bring a couple and keep them in a similar way to the mojarra. It is filleted, left without reducing, put it with fine salt and sugar, let it rest for two hours on absorbent paper and then, a fundamental tips. If we have two medium-thick glasses, the filet is placed between them and a weight is placed on it.. This causes all the liquid to flow out and a very firm fillet remains, which is only lowered when we go fishing. To store them, like the mojarra, in a container with a little coarse salt.



Green, yellow, red or blue are the most used. It can be done with confectionery aniline, with liquid dyes that are sold in shops in the industry or with powders, some with flavorings that work very well. If we are recycling baits, It is very good to dye the filet when it is with sugar, since, at that moment, due to the process carried out by it, we will hardly stain our fingers.

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