I tried this and found it is the best receipt for brining anchovies I have found... thought I would share it! Also, after I brine the anchovies I place them in a plastic container and soak them in scent and refrigerate. Water: 2-1/2 gallons of non-chlorinated water. Leave tap water sitting out overnight and the chlorine will evaporate. Brightness: 3 tablespoons Mrs. Stuart's liquid bluing. Makes scales and skin brighter and more reflective. Salt: 4 cups non-iodized salt, canning salt, rock salt, kosher salt, or road salt. Powdered milk: 1 cup powdered milk. This makes the meat firm without burning. This is especially good for bait that has been frozen too slow at the processor, or bait that is too soft. Scents: Garlic oil from a jar of minced garlic or one of the prepared garlic scents. Also try adding 2 tablespoons of pure anise oil. This recipe will cure 4 to 6 dozen anchovies overnight. It's fine to let them set there for two days. Once the bait has firmed up, this solution will keep the bait firm for weeks if refrigerated. Inject any number of scents to change the scent trail.