- 1). Determine the hook size and line strength that will work best with your anchovies. When using a whole anchovy, choose a size 2 or 4 hook and 15 to 30 pound test. For a smaller anchovy, anchovy fillet or anchovy chunk, use a size 4 to 8 hook size and 10 to 15 pound test.
- 2). Hook the anchovy through the eyes or the spine near the tail, when using a whole sardine of any size -- frozen, fresh or canned.
- 3). Fillet a large anchovy to make it go further or to tie it to a plug. Set the anchovy on its side, and use a sharp knife to remove the scales and flesh. Turn over the anchovy, and descale the other side.
- 4). Cut out the stomach using fillet scissors, or leave it intact -- depending on your preference. Use the fillets to catch both large and small striped bass.
- 5). Cut the whole anchovy into chunks with a sharp knife. The size of chunks depends on the size of stripers you are fishing for, the size of the anchovy and the distance you want the chunks to go.
- 6). Place the whole anchovies, chunks or fillets into a zippered plastic bag. Store them in the refrigerator or ice chest until ready for use.
Source...