Mr Paul.
How much sodium benzoate and glycerin would I need to add to roughly 1 pound of ground up fish??im trying to make a freeze proof bait that also won’t spoil and stays fishy smelling.
I’m intending to use it in pocket sets and cubbies and planning on experimenting with dog proof as well.
Not my intention to market anything… I don’t have that drive anymore,,, just personal use.

I don't know. I've never tried SB on fish. Most folks use salt.

salted fish won't freeze hard

Sodium Benzoate---2 Tablespoons per Pint of meat or 1 cup per Gallon of meat.Mix in evenly.

Why don't you salt the fish?, whole or ground....keeps it from spoiling and freezing...

I did try that last year… and it still got pretty stiff..I couldn’t use it in dog proof traps because of it.
I can’t quite figure it out either… maybe it just got too cold and the salt quit working??

I did try an experiment,,, I had read about the old timers using whole salted fish.
So I went to the feed store and bought a big ol bag of salt and started laying fish..
Left it in there for several months.

It came out mummified and not very fishy smelling.
Which defeated my purpose.

Keep in mind all types of antifreeze have a useful operating temperatures

Salts is best when it’s not much below 10-15 degrees. Below that you start needing it in excessive quantities for it to perform at all.

Does this apply to glycerin as well??
I have zero experience with it.

Whenever I salt it in a bucket I get lots of juice, IDK what im doing different. You can also salt and smoke it. Could grind it afterwards if you like.

Why not just chop up the salted fish?

Using salt does pull the moisture of of meat. I use it on beaver meat quarters and it does draw the blood out of that meat.