03-22-2012, 03:05 PM
[cool][#0000ff]Congrats on getting out for a "brainbroom" (my term). Glad you found a few finny critters that wanted to play too. Still early. Will get much better after the first of April. Gay-ron-teed.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]About those white bass. I have experimented with "flavorings" but have found that pure natural unadulterated white bass meat is best. There is a specific scent it puts out that is MONEY for catfish, walleye and other white bass. Of course bullheads like it too. It has been my observation that adding any scents actually decreases the number of bites. That comes from fishing two rods with identical baits...side by side...one natural and one with some kind of scent. Once in a while the crawdad scent works well...and sardine or anchovy work okay too...but the anise works better for trout and garlic only occasionally for trout and someytimes catfish.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]Also, if you do add scent, it is usually better to add it only after thawing the bait. If you add oily scents before freezing that lowers the freezing point and adds to the potential of incomplete freezing and rancidity. I prefer to thaw the bait in the refrigerator or at room temperature the day before a trip. Then I add salt and scent the night before and keep it in the refrigerator overnight. That helps the scent penetrate the bait better...after freezing has opened up the cell structure. Much better than adding before fishing while on the water.[/#0000ff]
[signature]
[#0000ff][/#0000ff]
[#0000ff]About those white bass. I have experimented with "flavorings" but have found that pure natural unadulterated white bass meat is best. There is a specific scent it puts out that is MONEY for catfish, walleye and other white bass. Of course bullheads like it too. It has been my observation that adding any scents actually decreases the number of bites. That comes from fishing two rods with identical baits...side by side...one natural and one with some kind of scent. Once in a while the crawdad scent works well...and sardine or anchovy work okay too...but the anise works better for trout and garlic only occasionally for trout and someytimes catfish.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]Also, if you do add scent, it is usually better to add it only after thawing the bait. If you add oily scents before freezing that lowers the freezing point and adds to the potential of incomplete freezing and rancidity. I prefer to thaw the bait in the refrigerator or at room temperature the day before a trip. Then I add salt and scent the night before and keep it in the refrigerator overnight. That helps the scent penetrate the bait better...after freezing has opened up the cell structure. Much better than adding before fishing while on the water.[/#0000ff]
[signature]