Mistral Boilies | |
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| A rather lengthy explanation of what Mistral Baits are all about follows. Make of it what you will, but I would rather see a manufacturer making some effort to explain his bait making theories and practice than one who just piles the stuff on the shelves and hopes we take it all for granted. – Graham Marsden, FishingMagic
Mistral Say To make a bait like this I used knowledge gleaned from the fish farming industry whose research and development budgets world wide may greatly exceed the annual turnover of all of the boilie manufacturers combined. I listened to people who know – not the ones that think they know! Since the inception I have improved the quality of the baits year on year to a state where I know that these are the very best boilies you can buy off the shelf. Don’t forget that I have been about a lot longer than some of the more well known names in the bait game. In fact 2005 is the 20th year I have been involved in producing carp baits for you and I was making them for myself for some 12 years prior to that. With thirty two years’ of carp fishing and bait experience I must have learned one or two tricks to help you get the results you are searching for. That is a whole lot longer than some super heroes have been born. Some of the knowledge taken from the fish feed industry has helped us find one of their secrets. In every Mistral boilie made from late 2004 we have included a little secret ingredient. This ingredient has an excellent amino acid profile, in fact there are 18 in there. Why have we included this then? Well it is used in the aquatic industry as an appetite stimulator and after having tasted it I can see why. It is good – really good. Also it combines so well with some of our other high amino profile ingredients – others of them have up to 18 too and they are not all the same. Maybe it all sounds too much for a bait that you pick off a shelf. Well, maybe not. The Mistral user is not easily fooled – that is the reason why they are Mistral users. Originally these baits were designed to be digestible within 8 hours during the winter and 2 hours in the summer. Well with the introduction of several unseen an new ingredients we have improved on that by some margins. You will notice the word micronized before too long used in some other bait companies brochures. We have been using micronized cereals for nearly 3 years, nc Micronization is basically a process that pre cooks the ingredients enabling them to become more easily digested. Remember where you saw it first. What we keep away from in the ‘Specialist Range’ of boilies are excess oils and fats. In periods of cold weather a carp’s digestive system slows down and makes certain common ingredients indigestible. This in turn may lead health problems. Again we learned this from the aquaculture industry who deal with very expensive koi carp and the actions of their research is more easily spotted in a garden pond. Our ‘Advanced Range’ of boilies have been moulded similar fashions but they are reliant upon natural tastes and aromas rather than flavours found in the ‘Specialist range’. All of them with the exception of Rosehip Fish do not have flavours at all. Even the active part of the Rosehip Fish flavour is natural too. This means that they may not smell very strong in some cases but please do not worry A mild flavour level is by far better than strong one in many cases. One of the pioneers of modern carp baits, Fred Wilton, once said that if you can smell a flavour the it is too strong. He wasn’t far wrong believe me. Added to the ingredients found in the specialist range are a myriad of what many would call ‘food value’ ingredients. Fish and fish meals, krill, shrimp, Bio CP, liver powder, meats, meat extracts amongst others are combined with various enhancers and stimulators to produce baits that are capable of standing the test of time. I wouldn’t call any them instant attractor baits, for that matter the specialist range aren’t either, but I would call them long term certainties. Only one way to find out isn’t there?
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