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The mackerel sausage is a fairly new way to prepare
mackerel. I was introduced to this by fellow WFSA team members who had
witnessed some of the Mediterranean teams preparing their baits in this
way during the 2004 World Championships in Portugal.
The mackerel sausage allows the flesh to very slowly break
from the main wrap, sending both scent and particles out, thus enticing the
fish to you.
It certainly works, and is well worth the effort
when the fishing is slow or especially when in a match and trying to tempt
as many fish to your hooks as possible. |
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This bait style can be used with both fresh and frozen
mackerel. It can be a good choice if the frozen mackerel has turned a little
mushy, and is difficult to keep together or on the hook. If using frozen
ensure the fish has defrosted first. |
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Firstly you need to score the mackerel around each fillet.
making a small incision run the knife blade around the fillet
body on each side of the fish. The picture on the right help to
demonstrate what is required. |
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Starting
at the 'shoulder' of the fish, you can then grab the skin firmly and pull
it away from the flesh.
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Once you have removed the skin, you can then cut
the fillet from the body.
From
each fillet, you should be able to cut three lengths of flesh of equal
width, this is approximately 10mm in width.
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Now
thread one section onto your baiting needle.
Using
bait elastic, now you must wrap the elastic around the mackerel flesh.
Varying the amount of thread used and strength in the wrap as you desire.
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You can then cut the finished wraps of mackerel up into
the desired sizes to thread on your hooks. |
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