Post by backwoodsman on Jul 19, 2010 2:36:06 GMT -5
We use carp and buffalo carcass's as we fillet, score and eat the meat. For the carcass's or whole asian carp we chunk them into golfball size pieces. Sometimes we eviscerate them sometimes we dont(I think the oil/odor is a little better to deal with and use without intestines and is more of a lighter honey color). Put them in a glass jar with a lid 1/2 full. We prefer to knock a few holes(BB size or smaller) in the lid before its on the jar but some dont, just a few is all you need. We wrap the lid with cloth to keep flys out. Set it in the sun out of reach of everyone and everything, summer time a month will do or less if its real hot out, fall it will take several months. The liquid that floats on top is your fish oil. Pour it off into clean containers. You can reuse the fish chunks for several batch's or keep adding more fresh fish till the jar ends up being 3/4 full or so. You can take a stick etc and mash some of the fish thats older down to give you a little more room. Great bait as is or used in formulations. The gruel in the bottom is a good bait by itself or mixed up too. All fish make oil, some more then other's, some better. We use most of our fish scrap's for either oil or frozen solid in chunks for bait. Ive treated fresh water clam/mussel meat the same way but the odor has to be experienced to be believed but it will draw coons and such. Crawdads can be treated the same too and they have a gut turning odor. Redmeat tainted can be a good attractant too. If anything your trying to taint/render gets to be a little too much you can stop the taint with Sodium Benzoate. Glycerine can be used to stretch any of the liquid/semi liquid baits/lures too. Good thing about homemade baits and lures is you can use alot more without breaking your wallet.
