Improve Your Coarse Fishing (UK)

Prawns v deadbaits for stillwater perch

come out on top... the test. Which will Spinks puts them to Big-fish expert Phil

- Mark Parker Words & Photograph­y

THE status of perch has been elevated from being regarded primarily as a nuisance fish to a worthy adversary. Although this recent trend has been purely fuelled through the rising popularity of drop shotting and micro jigging, using ordinary baits for these most beautiful of coarse fish seems to have fallen through the cracks. Being the only predator in commercial stillwater­s, the perch has assumed ‘top dog’ status with 2lb specimens commonplac­e. In many venues perch of 3lb, 4lb and even 5lb are now a realistic propositio­n and one angler that regularly enjoys targeting the species is Korum’s Phil Spinks. Phil likes to fish for them using traditiona­l baits such pawns and even small deadbaits. “I love my lure fishing but for better and more consistent sport, bait is the only way to go,” said the 36-year-old Bungay-based rod. Phil rigs up one rod with small deadbaits, while the second offers underused prawns.

Going commercial

Often overlooked by many who fish commercial­s, these artificial­ly-stocked waters abound with fry as well as a stack of stunted silverfish. Perch love this endless running buffet to gorge on. Plus, with no other predators in the water and the abundance of free anglers’ baits, perch in such venues are growing huge, without trying. The first thing to do is locate your prey. “Great spots to try are all the usual ones – snags, reedbeds, lilies, overhangin­g trees or even angling stages. Look for any areas where perch can launch an ambush from or a place where the prey fish might be attracted,” explained Phil. “There’s a saying in predator fishing – if you find the hunted, the hunter will never be too far behind. “Never dismiss open water swims either. Aerators and deep water will also hold perch, particular­ly on bright sunny days where the water is much darker, or at the bottom of the marginal shelf, where natural food is often deposited.”

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