I've salted shrimp and saltwater baitfish fillets with great success, anyone tried salted baits for catfish? Great for when there's lots of bait and you need to save it. If you don't know, here's how you do it. Toughens up bait and it keeps the scent. Don't have to freeze and unfreeze it, keep it in your tackle box or garage. Should be no smell if cured properly and it rehydrates in the water, releasing the scent. When cutting bait don't forget it'll shrink some. Prep your fish/shrimp. Shrimp should be peeled and headed, fish should be gutted, scaled and cut slightly larger than the bait you want. Fillets, chunks (if chunks are more than 1/4" across the back, keep the container in the fridge for almost a week to let it cure before it rots at room temperature). Take one layer of kosher or pickling salt, say 1/4", in a tupperware or plastic container. Then put a no touching single layer of shrimp or fillets/chunks. Cover with 1/4" salt, more if you have thick chunks of bait. Repeat until container is full. Set in your fridge for a few days. After that you can leave it out, it'll be like cured ham. I leave it in the salt, but you can move to ziplocks if you want.