I got myself a scrub bull. (wild brahma x something x something ect).
I have salted it (2times in 24 hrs), and have it drying out b4 pickle & tanning, ect, as i'm waiting on a 'proper' fleshing knife to arrive from over there.
My question - do i treat & clean up the skull cap and horns the same as , say , goat horns? (having that boney core in it)
Also , i was disscussing/arguing with a friend how people here say not to freeze a cape with salt on it as they say it wont freeze properly.
Anyhow, my friend wants to know why they pack fish in salt when freezing it, if it (the salt), stops the freezing?
Return to Gamehead Taxidermy Category Menu
Samantha, As for salting and freezing- I can't see why you would and I would not do it. If it's salted why not just dry it out and save the freezer space and if it's not fully fleshed why not freeze it unsalted?
As for the horns, all horned critters need the horn covers removed if possible (some will not slip off due to shape). You saw out the skull plate, clean it up, put the thing in a trash bag for a week or so in a warm area down wind from where you are and where no scavenger will get it. By this time the horns should slip off and it will be generaly NASTY. Clean everything up, saw about 1/2 to 1/3 of the horn cores off, drill out the core stumps some, let dry a bit, treat with borax, reattatch the horn covers with some bondo, mount that bull. Big job, good luck and don't forget to enjoy--Aaron H.
That statement sounds like he's referring to salt mackerel or herring, but certainly not other table fared fish. Trout, tuna, salmon, etc. are all stored covered in ICE. In once instance, you're talking about an oily fish whose intent is to be salt cured and a hide that needs to be tanned without the salty brine water. That water on a mackerel is only salt water from whence it came. On a cape, it's a breeding ground for bacteria and a welcome mat for hair slippage. You choose.
hello