Fresh vs Rancid Bait

[paulocallaghan]

havent tried it yet but i have 4 sacks that i got last year, my plan is as follows:

get a load of mackeral (about 100), keep a dozen or so for bait.

freeze and thaw freeze and thaw frreze and that about 30 of them.... to get them pretty smelly and rotten, mush these us when they are almost putrid and add some pilchard oil

take the rest of the mackeral (fresh) and chop into small pieces, maybe add some other bait like lug or something like a load of crabs -peeler or hardbacks

add everything together and put half into each sack. add a large rock to keep it where i want it and maybe a 2liter bottle on a length of rope as a target.

wade out as far as i can at low water and drop the 1st 1 in. and keep the second 1 til the wader is about mid tide and repeat the process.

mite be plagued by dogs or mite not even work but worth a try, anyone tried it before

[fishermannum1]

paul no need to freeze, thaw, freeze, thaw. just chop and mush everything up, get it all ready in the sack, put the sack into a black bin bag ( well tied ) and leave in the sun for a week or so, it will start to melt down with the heat :lol: :lol: :lol: when you you put it on the beach, then remove the black bag and run like F**K :lol: :lol: for if you get a whiff of it you will throw your ring up :lol: :lol: :lol: hope your quick on your feet, have you tryed running when your up to your whist in water :lol: :lol: :lol:

[paulocallaghan]

just where do you think i will get a week worth of sun???? :lol:

[fishermannum1]

:roll: :roll: fair due's, so stick it out for 2 weeks, even in this weather it would be banging inside a plastic bag, after the 2 weeks you could peep your head in the bag for a wee whiff :lol: :lol: :lol: just to see if its ready yet :shock: :shock: :lol: :lol: :lol: for some reason River cottage has just poped into my head :lol: :lol: :lol: :lol:

[alannelson]

would definitely be happier heading fishing with a pile of fresh bait.

[eric]

fished what can be described as mush, dead lug about 5 days old, 2 week old mussel, refrozen mack, yesterday, smelled like a fine french cheese, worked well for the flounder and whiting :D prefer fresh for my own well being though :lol: :lol: