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Author Topic: Cut bait  (Read 904 times)

ole guy

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Cut bait
« on: July 07, 2018, 10:46:22 AM »

Question for those who use cut bait for lakers. In the past I've just frozen suckers or whitefish and used a piece of them on a peanut or spin n glow. They are always mushy when thawed and only the skin stays on the hook very long. My question is; is there a better fish than others for cut bait, and do you treat or preserve your baits before freezing them, or perhaps buy cut bait already preserved ?
  Thanks in advance for any help or advise.
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Al the Infidel

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Re: Cut bait
« Reply #1 on: July 07, 2018, 08:05:32 PM »

We used sucker belly skin as the fat stays on.
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Dire Wolf

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Re: Cut bait
« Reply #2 on: July 08, 2018, 07:04:48 AM »

Lake trout belly meat from previous fish. Holds up well and his plenty fatty.
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Tangent_Vector

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Re: Cut bait
« Reply #3 on: July 15, 2018, 09:34:16 PM »

I used to freeze them whole and take a couple every trip to the rock.    Last couple years, I’ve been filleting and dicing them up to cut down on freezer space and have less mess on the boat.  I noticed that the flesh seems to separate easier from the skin when they are frozen “chunked up”.     Gramps used to coat them in salt and borax.    Seemed to toughen the flesh up a bit.   
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Kingkong

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Re: Cut bait
« Reply #4 on: July 21, 2018, 05:39:09 PM »

used salted smelts and they worked great in my meat rigs
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