Potting & Pot Bait

[Wedger]

Do any of you guys go potting?

 

Just as a bit of a twist alongside the production of 'Sea Magnet'.

 

I'm sussing out the costs and practicalities of producing salted pot bait. This really has come about due to the ongoing freezer costs and storage space for frozen gear. Salted produce has only one fixed cost, that of the salt. The storage is more versitile too as you can park it almost anywhere. I'm given to understand that salted pot bait is better as it lasts longer, but I've also been told it's better for lobster anyway .

 

Who knows what? and does anyone wish to try some when it's ready?

 

Wedge

[Swainiac]

T, I'll just take one lobster thanks <gggg>

 

R

[Seamouse]

One of the BFM back issues ran an article on salting mackerel for pot/winter bait IIRC. I can't remember though whether the fish were left in the resultant liquor or whether they were hauled out and resalted or dried. I've a nasty feeling it was the former. Barrel with a lid, add mackerel plus salt until full, seal lid, send someone else to remove bait as and when needed. Probably using tongs and protective gear

 

I'll see if I can find the article.

 

Steve

[Wedger]

Cheers Steve,

 

Look foward to it.

 

[Mike Fox]

I once had the misfortune to eat salted herrings in Southern Ireland. Due to the unbelieveable quantity of bones, it was the quietest meal I have ever known.

 

The interesting thing was that once the herring had been removed from the wooden barrel they had been salted in (metal containers corrode apparently), the bottom was full of fish oil. Straining this into small bottles, the locals swore by it as an effective additive for hook baits.

 

Please feel free to put me down for a pint of the finest, if you have too much to cope with!

 

Thanks,

Mike

 

[Afishionado]

Justaletyou know....... The Romans used to put sardines into large earthenwear jugs, together with certain herbs and guts from other fish . Bung a cork in it and bury in the ground for months, untill after 6 months or so the contents had turned into a black oily goo. Not for fishing you understand, the sauce was a favourite table condiment and cooking ingredient. Now notalotapeopleknowthat

 

Mad Mike

[Adam F]

The BFM article - whack the fish in the barrel, cover in salt and leave in the liquor.

 

Trev, I have a pair of pots on order for the summer and would love to try a bit of bait.

 

Im also considering how easy a basic home made pot would be - the ones on order are

[Swainiac]

Adam, get in the car and motor over to Cherbourg for a beer run. In the Quay area inside the port, is a shop equivalent to our chandleries over here, they sell all manner of pots at very competitive prices, the ferries are doing a day trip for

[Seamouse]

Im also considering how easy a basic home made pot would be - the ones on order are

[Wedger]

 

100 kgs of pot bait now brewing gently in the salt

 

I did one with liquor drain & one with liquor remain

 

 

Time will tell

 

[Swainiac]

.................reminds me of a joke T......how does a french lady hold her liquer.............I wont answer, its a family show.

 

R

[Coddy]

.................reminds me of a joke T......how does a french lady hold her liquer.............I wont answer, its a family show.

 

R

In a couple of jugs?

 

Coddy

[Wedger]

Well only four weeks into operation 'Saltypotbait' and things are looking great .

 

I've taken out some of the drysalted, with drain, and they're really well preserved. Whilst you definately can smellum, it's not rank at all and, of course, quite tuff stuff . Exactly how I perceived................... a good result .

 

The barrel with 'liquor remain' seems to be great also, with no 'OFFPONG ' at all Steve, so no probs there.

 

I have a 'Profeshnial Potty Chappy' who is willing to experiment for me, so first 50kg out next week.

 

If this works well, perhaps we could put in a bulk club order for pots.

 

I think I'll be going potty anyway .

 

Wedge