Tip of the Month - Flavour

Carpworld - - IN ASSOCIATION WITH MAINLINE BAITS - - Joe Turn­bull

I love mak­ing my own hook­baits but there are a few guide­lines to bear in mind when adding flavours. Let me ex­plain. Firstly, re­mem­ber that when we’re mak­ing baits in our kitchens, we’re in an en­closed space. Our senses (smell, in par­tic­u­lar) are very sen­si­tive and after a few min­utes of ex­po­sure to the opened bot­tles of flavours, we be­come used to them. This is when many peo­ple make the mis­take of put­ting more flavour in and it’s an easy thing to do be­cause you can’t re­ally smell it – so the ten­dency nat­u­rally is to add more. The most im­por­tant thing to re­mem­ber is that carp do not smell like we do, they de­tect food and sub­se­quently re­ceive feed sig­nals through their ol­fac­tory sys­tem. This is placed on the top of their mouths near their eyes in a nos­tril-type open­ing. This open­ing al­lows wa­ter to pass through at which point they can de­tect any­thing that may be sol­u­ble. Most of the year, carp are very ac­tive and en­counter lots of dif­fer­ent chem­i­cal feed sig­nals (via our baits) plus nat­u­ral feed sig­nals – for ex­am­ple blood­worm, in­sects, etc. Be­cause of that, I find that low flavour lev­els work best in sum­mer merely due to the mass abun­dance of food avail­able. I have found over the years that higher flavour lev­els work well in win­ter when there is less food avail­able via nat­u­ral sources or an­glers’ baits. Also, in win­ter when the carp’s me­tab­o­lism is much slower, they are much less in­clined to feed. How­ever, this is where high ad­di­tions of flavour in­clu­sions can of­ten score well. It’s a bit like us catch­ing the whiff of a ba­con sand­wich when we’re not hun­gry – against when there’s an abun­dance of food and we’re ei­ther stuffed full or may have eaten al­ready.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.