Angler's Mail looks at some of the main types of meats used as fishing baits, with some top tips on getting the best out of them. Flick through all the following pages and you will become a bona fide 'meat master'!

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FRYING TONIGHT

Another good way of toughening up soft meat so it stays on the hook for longer periods is to fry it.

This forms a hard skin, which helps to stop small fish from whittling away at your hook baits.

It’s a good idea to introduce some extra flavour when cooking.

Adding some food dye to improve visibility – or darken down your baits – are other options.

Frying seals in flavours and dyes much better.

  1. 1. Introduction
  2. 2. LUNCHEON MEAT
  3. 3. Page 3
  4. 4. Page 4
  5. 5. Page 5
  6. 6. Page 6
  7. 7. Page 7
  8. 8. Page 8
  9. 9. Page 9
  10. 10. Page 10
  11. 11. Page 11
  12. 12. Page 12
  13. 13. Page 13
  14. 14. Page 14
  15. 15. Page 15
  16. 16. Page 16
  17. 17. ANCHORS AWAY
  18. 18. TOUCHY FEELY
  19. 19. Page 19
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