Quality Carping

Stuart will be the first to admit that he doesn’t know it all (who does?) but we recognise a deep-thinking angler when we meet one, and we reckon that more thought-provoking and useful stuff will emerge from that kind of angler than one who does think he knows it all. So join Stuart as he unravels the mystery of the carp for himself and passes his findings on to us in this new and regular carp column.

We’ve had quite a few emails over the last couple of weeks and a post or two on the forum about the preparation of particles and why the soaking and preparation process is so important. On the back of this, I thought this very topic should be covered in detail for both the carp safety aspect and of course the potential upping of our catch rate.

Particles – make sure they’re soaked properly

Q. Monk, on reading up on your various editorial contributions to carp fishing over the past 30 years it could be fair to assume you know a thing or two about the scientific background to the carp and the correct welfare that needs to be undertaken to sustain a long and healthy life for the carp. On this basis, I’d like to ask: what is the potential danger in feeding carp with particles that haven’t been prepared properly?

A. Many thanks Stuart, I’m sure you are over-selling me though and you are as much an expert as I have ever met, if indeed expert is the correct terminology. I do however enjoy your pieces; new ideals and methods are always welcome in the sport for that is how it has progressed of course. For me, part of the fun and attraction of carp fishing has been to solve the problems that carp throw at us, be it waters, methods or baits – it’s never plain sailing.

On particles, my early influences were people like Jack Hilton and in later years anglers like Rod Hutchinson and Kevin Clifford who, if my memory serves me correctly, took apart many of the Cheshire Meres in the early seventies on baits like sweet corn. Crab Mill Mere comes to mind. In addition you will be aware of the research we did through the SACG and later SAA, under the NAA banner, for the Anglers Code of Conduct in its final draft, thanks to the efforts of people like Chris Burt and Tim Marks with a significant input from Hinders of Swindon. Apart from carcinogenic effects of certain types of pulses and particles, particularly peanuts, all these bait types which I’ve ever used do tend to expand after they have been eaten and will ultimately have some effect, which has been clearly significant in the past. We had problems with this in the 70s on some of the Prince Albert waters and lost a marked number of carp. It was suggested that this was down to the excessive use of particle baits that had been poorly prepared and treated.

I would say, however, that some of our earlier exponents of the particle following have done considerable work to bring us where we are today. I can remember reading of Rod Hutchinson’s exploits, sitting behind lifeless rods for days on end, attempting to find out if carp liked peas? Apparently they don’t!

Q. Would you say that all particles should be boiled after the soaking preparation?

A. I don’t believe all particles have to be boiled, caution should be the main factor here, but then again I am not a dietician. However, I have in the past germinated mass baits (without boiling) and found this to be a very successful method, although one that appears little used these days. Hemp is particularly good when germinated, try it just until the shoots start to appear. The water needs to be changed daily and I like to add sugar and add a colour for a different visual effect.

Thanks for that Monk, always appreciated and always a pleasure.

So what can we take from this? I think firstly, in its ugliest form, we should be aware that if we are looking at using our own particles that preparation should play a major part in this because if not prepared correctly the bait can swell inside the stomach of the carp causing internal injuries and potentially more severe problems, and even death, as pointed out by The Monk.

The Preparation Process

Every carp angler will prepare their particles differently to suit their own style of fishing, but throughout all the different opinions and ways in which to prepare particles, the one united message is clear, and that is; if you have any doubts whatsoever as to whether or not the soaking and preparation of your particles may be incorrect then ask on the FM Forum for help, or more importantly don’t use them until you’ve got it right!

I use a very large kitchen pot and fill it half full with the particle I’m looking to prepare. I then fill the pot with water to just below the top, which gives the necessary room for the expansion of the particles over the 48 hour time period.

Whilst adding the water I also add either a few glugs of molasses or a couple of pounds of sugar or, if I’m preparing tiger nuts, I’ll add a couple of glugs of ‘Miam’ (growler juice).

It’s very important to remember to add any flavouring or sweetness at the beginning of the soaking process because the particle will be dried out and dehydrated. As the soaking process starts, the particle begins to expand and soak in it’s surrounding fluids, such as the water and flavouring. If you add the flavouring at the end you’ve wasted the opportunity for the particle to take on your desired flavour.

This is my table on how I soak and cook my particles:

I don’t want to get all hung-up on what the right way to cook particles after soaking, or what flavouring should be used for what approach, because you should experiment for yourself with everything you do, including the flavouring of particles. If you go about your fishing with a ‘keeping up with the Jones’s attitude’ and you just use the baits and tactics that you were told caught the last fish on the lake, then I’m afraid your leaning curve will come to a sudden halt. You’ve got to experiment and gamble now and again to come out on top, otherwise you’ll never learn anything. For me, fishing isn’t just an art, it’s a fair amount of instinct too.

After the Soaking

Following the guidelines table above, I leave my particles in the pot, bring to the boil, then cook for the time as detailed. I leave to cool and then transfer them into either freezer bags and freeze, or take them fresh to the bankside ready for my fishing.

Once you’ve prepared and cooked the particles there are hundreds of different methods and approaches you can apply to their uses. From single hookbaits and stringers through to spodding and creating irresistible feeding mounds. This Link details another option available to you for an affective use of particles.

Safety Measures

There are a few hard and fast rules when preparing and cooking your own particles, the first of which is that the safety of the carp is paramount. The last thing any of us anglers wish to witness is a dead or dying carp that has a swollen gut through eating badly prepared particles. The golden rule is: If in doubt, do not use the particle.

Secondly, make sure your particles have soaked for the correct amount of time. The above grid shows a good indication and errs on the side of caution. I know many anglers soak their particles for shorter periods, but I’d rather be safe than sorry.