Daft question but am assuming that unlike the sausages you don't need to keep them wrapped on the hook. Just out of the cling film and whipped straight to the hook?
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Never used the wings on their own myself mate but a pal of mine salts his before the freezer and when defrosted on a session he just whips them on as you would a peeler.“I think I fish, in part, because it’s an anti-social, bohemian business that, when gone about properly, puts you forever outside the mainstream culture without actually landing you in an institution.”
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Get the excess water off the wings, then put them on a 1cm layer of salt in a container then cover them with another cm of salt you can build up the layers till all the wings are covered. Leave for a day or so, then repeat the process with fresh salt till the wings are dried out.
I just do it a couple of times, brush off the salt, then freeze them. But if you totally dry them out they'll store in the fridge. You can whip them onto the hook whole, or cut the bigger ones up with scissors, no need for clingfilm.
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No need for loads of salt just dry them out properly when you do them. If you buy them then the going rate seems to be 80p per wing. I prefer it to the sausages as it's easier to prepare and keep when you take it out on a session although when I do mine I keep the pure coral and make into sausages once it has dried out and most of the water has gone.Century Eliminator T900
Century Eliminator T800
Century Tip Tornado Sport
Shimano Technium MGS XS-B x 2
Penn Spin Fisher 7500LC x 2
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Originally posted by CosmicCat View Posttried these today on the pier along with blacks maki and mussel not a bite apart from a Tommy fish fingerWeapons of choice
ZZiplex Bullit Sport (brown unground model)
Penn Mag 525 Slidey
Abu 7500 c3 ct Blue
P-B Cod 14lb 12oz North pier Seaham
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