Catch Reports
A switch to B5 produces two Monster Commons!
Posted in Catch Reports on 25th March 2009We need to keep the details of this one a bit hush hush due to publicity restrictions and water protection but David Bishop has recently had an unbelievable result by banking two different 40+ commons!
The bigger of the two commons weighed in at 45lb and was a fish that Dave had been chasing for the past 4-years to no avail. He therefore decided to switch over to our Shellfish B5 in the hope that a high quality food bait would change his fortunes and it certainly did! In no time at all the elusive big common was sulking in the bottom of his net – job done!
Dave is in no doubt that the B5 played a big role in the downfall of the monster common and decided to use the same bait on a different venue to track down yet another big common. After a period of bait introduction the result was never really in doubt, but unbelievably, Dave managed to nail the big common on his very first night!! It went 42lb 8oz and capped a memorable period in his angling career.
Well angled that man. Top B5 common bombing! Further proof (as if needed!) that the B5 is streets ahead of any other bait on the market in terms of both its attractor package and its nutritional value.
Liquid Flavours
A cracking forty-plus caught from a pressured venue on the B5 with Shellfish Plum flavour. Bait choice was a key factor to a very succesful campaign on this venue.
Liquid flavours play an important roll within the creation of a successful long term bait recipe for a number of reasons. They will not only help to give the finished bait it’s own unique taste profile, but also give it a distinctive ‘label’ that the carp will come to recognise through association. In other words, you will be educating them to eat the bait and recognise the 'taste' and 'smell' over a period of time.
Be careful not to get flavours confused with attractors though, because in terms of nutritional value, unlike liquid foods, they have little or no food value, however, for the reasons outlined above, they are a very important addition to any successful recipe.
