Angling Times (UK) - - TIPS & TACTICS -

IKE most an­glers I spend a fair bit of time scan­ning the match re­sults in Angling Times to see what’s work­ing on venues up and down the coun­try.

For me, this is an in­valu­able re­source which gives me ideas on tactics to try on the many fish­eries I visit.

A cou­ple of weeks back I no­ticed that one method was re­ally stand­ing out and win­ning a lot of matches – fish­ing with ground­bait and meat.

It ap­peared to be work­ing in the mar­gins late on in matches, but there was a com­mon fac­tor across all the wa­ters that it was win­ning on – they were mainly snake lakes.

I had a hunch that if it was work­ing down the edge it would also be worth try­ing fished tight across in the shal­low wa­ter.

Now, I wouldn’t say this was a new ap­proach as I have had a good deal of suc­cess fish­ing ground­bait and mag­gots on snake lakes, but I’d never be­fore swapped the mag­gots for meat.

Im­me­di­ately it made per­fect sense, as one of the is­sues with mag­gots is that at times you can get pestered by small fish. That doesn’t tend to hap­pen with meat.

I took the Angling Times cam­eras to my lo­cal Tun­nel Barn Farm to give it a go…


The se­cret to mak­ing the ground­bait and meat combo work is find­ing the right place to fish it.

It’s all about depth – ide­ally you want to be able to find 8ins-12ins of wa­ter tight to the far bank, as you’ll find the fish are a lot eas­ier to catch in shal­low wa­ter.

If it’s too deep – any­thing above 18ins – then foul-hook­ers and line bites can be­come a big prob­lem.

What tends to hap­pen is that

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