02-19-2014, 10:22 AM
My favorite bait for channel cats is chunks of squawfish and sucker. Too many people throw them back thinking they're good for nothing, but they're good for one thing and that's catfish bait! Fresh is great, but frozen is more convenient. Here's how I prep mine.
Just like fish you're going to eat, keep them alive as long as possible, or put them on ice. One of the best things about suckers and squawfish is how tough the skin is. If you get a hit and don't hook the fish, 90% of the time the bait will still be on the hook. However, that ONLY applies if you keep them cold after they're dead. If they get too warm the flesh will start to break down and it won't stay on the hook.
For bait up to about 10", I just freeze them whole and cut them into 1" sections when I'm ready to use them. You can use the head if you hook it and then step on it. Squish it and it will release lots of scent. The tail doesn't have much scent, so just throw it away.
For bigger bait, cut the belly open and set the guts aside. You'll need them later. Fillet them like you would any large fish, but leave the skin and scales on. Cut through the ribs and leave them in the meat. This will help the pieces stay on the hook.
Slice the fillets vertically into the width you want. I generally prefer pieces that are 1" square since they fit well on a 4/0 hook. For the thinner meat near the belly, I might do 1" x 2". Cut the chunks into the size you plan on using and divide the chunks into plastic bags. Leave the bags open.
Take the gut pile and slice it up into enough chunks so there is one for each bag. Add gut chunks to the bags and smoosh them around. You want blood and guts all over each piece if possible. When the bait hits the water it will disperse a slick of blood and juices that will make the kitties come running.
Add scent if you desire. I sometimes use anise or garlic oil. Then add just enough water to cover the chunks and squeeze out as much of the air as possible to prevent freezer burn.
Freeze the bags until you're ready to go fishing.
[signature]
Just like fish you're going to eat, keep them alive as long as possible, or put them on ice. One of the best things about suckers and squawfish is how tough the skin is. If you get a hit and don't hook the fish, 90% of the time the bait will still be on the hook. However, that ONLY applies if you keep them cold after they're dead. If they get too warm the flesh will start to break down and it won't stay on the hook.
For bait up to about 10", I just freeze them whole and cut them into 1" sections when I'm ready to use them. You can use the head if you hook it and then step on it. Squish it and it will release lots of scent. The tail doesn't have much scent, so just throw it away.
For bigger bait, cut the belly open and set the guts aside. You'll need them later. Fillet them like you would any large fish, but leave the skin and scales on. Cut through the ribs and leave them in the meat. This will help the pieces stay on the hook.
Slice the fillets vertically into the width you want. I generally prefer pieces that are 1" square since they fit well on a 4/0 hook. For the thinner meat near the belly, I might do 1" x 2". Cut the chunks into the size you plan on using and divide the chunks into plastic bags. Leave the bags open.
Take the gut pile and slice it up into enough chunks so there is one for each bag. Add gut chunks to the bags and smoosh them around. You want blood and guts all over each piece if possible. When the bait hits the water it will disperse a slick of blood and juices that will make the kitties come running.
Add scent if you desire. I sometimes use anise or garlic oil. Then add just enough water to cover the chunks and squeeze out as much of the air as possible to prevent freezer burn.
Freeze the bags until you're ready to go fishing.
[signature]