STEVE RINGER: STILLWATER SECRETS
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…
FIND THE HOTSPOTS
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