Many parts of this big 200 page fish feeding triggers and flavours secrets ebook are easy to apply in your practical fishing in very powerful ways and not just bait design / recipes etc:

 - This Ebook does not just describe in detail the potent why's and how's of how a vast number of bait or flavour substances impact upon fish to induce feeding and how they can be used to best effect - but these details do form the basis of reliable great bait design around the world, for both instant and long-term results for numerous much sought-after species. 

THE FOCUS - Big carp and catfish bait design and applications... 

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"There is much confusion regarding bait for the average angler. For example, much of what has been written in the past about highly nutritional ‘food’ type baits may suggest that these baits are superior to less nutritional baits loaded with additional attractors, stimulators and enhancers etc. On many carp waters it must be the case that many baits whether boilies, pellets, particles or whatever, get eaten in combination during feeding, along with natural food as well. You might then wonder if carp can truly identify the most nutritional food sources among these and eat them in preference to others, being more energy efficient.

It’s true that energy economy in regards to bait is a significant factor. However, the fact that so many over-flavoured baits keep catching fish in the face of the modern onslaught of expensive ‘food’ style baits on the same waters shows there is far more to this than meets the eye and variables keep changing in real fishing all the time...

The fact is that you could keep changing the flavour (‘label’) the flavours components, base and even any of numerous ‘bioactive’ components, enhancers, stimulators and sweeteners etc, [as described in great detail later in this ebook] incorporated into a flavour each time you go fishing to the same water and catch consistently. The argument for ‘instant’ or ‘attractor’ baits use as opposed to that of ‘food’ baits is very compelling, as their results keep coming. The famous ‘Tutti Fruitti’ and 'Scopex' flavours are prime examples!

Obviously a food's attraction is not all about protein or other nutritional rewards. One aspect of proteins soluble in water is how water is actually affected by the components of the molecules forming the protein solution that carp are so abviously sensitive to, and hydrogen is a great part of this highlighting effect, just as carp are very sensitve to various salts, esters and so on that of course alter water in different ways that provides something stimulatory for carp and other fish to home in on as they follow the concentration gradient of such bait substances dispersing.

Very often, other substances are attractive which have innumerable alternative effects in the carp’s body than those of amino acids for instance. Many can stimulate metabolism in different ways, raise energy levels, general activity and cause a state of excitement, rather like a shot of “Red Bull” rejuvenates late night revellers. By proportionate size the liver in carp in very large and is where glycogen is stored. This is the major store of immediately convertible energy for carp. ADP ATP Krebs cycle, insulin breaks down? (Baits of 30 % sugar can cause carp to go hyperglycaemic – they’re not exactly like humans in regards to sugar processing.)  I’m not the only angler whose caught fish and big ones too using a unique new version of  my bait each time I’ve fished a water and catching better or with certainly no worse results than anglers on popular commercial readymade food baits.

One of the unknown variables with attractor baits (and others) is just how many achieve a hooked fish the first time they are found by a fish, while at the same time temporarily producing a repellant effect the second time the same fish approaches the bait. Perhaps after a week a month or whatever period, the bait is again acceptable. Individuals and entire populations of fish in a water may well respond to baits and their flavour levels and concentrations in the same or different ways. It may be that your baits are being eaten after flavours and particular attractors have washed out.

Certain ready made bait mixes and ready made boilies have proven to have surprising effects on carp in tank tests. For example, a fish may immediately consume a boilie displaying high intensity feeding behaviour characteristics the first time it is experienced. However, upon introduction into the tank of a second bait of the same type may only produce the effect of  fish immediately moving to the opposite end of the tank! What can this example tell us?

If your preference is to use popular commercial baits, you might never really know to what extent your baits are ‘blowing’ and becoming repellant. For example, how much exposure to betaine, or corn steep liquor or ‘Robin Red’ (quite apart from any flavours) might it take, before such ingredients might perhaps become ‘warning signals’ as opposed to feeding ones? I’m not alone in having fished a water where the majority of anglers are using commercially produced nutritional food baits working on the ‘long-term’ effects of such baits. But I have found that fishing a new bait each week can produce just as many fish throughout the year if you keep changing to baits and attractors especially more suitable for a particular season or temperature range. Much might depend on your fishing style (innovative or stereotypical) and also things like the confidence you develop in particular baits and also in using different alternative and old ‘re-vamped’ older style baits.

I have not mentioned particle baits like hemp, or tiger nuts or even sweet corn here yet, but one of the keys to finding the right consistent fishing formula is being different to the majority of other anglers' baits and methods etc and in innovative use of taste substances to alter palatability or taste for example. For instance flavours can certainly do this; think of a flavour soaked half-skinned tiger nuts for instance compared to a nut used with additional taste.) It is noticeable that cheap low biological food value flavoured baits often need substantial amounts of free baits to be introduced in a swim to keep results coming, although conversely, they have well proven themselves when fished as ‘single baits.’ It frequently takes only a handful of high nutrition food baits to produce satisfactory results both instant and long-term and fortunately you can often use far fewer very expensive milk protein based baits for great results compared to bulk use of the popular much cheaper fishmeal ones which the majority on a water may use...

Milk protein baits are definitely much overlooked and milk based baits in summer and paste in winter is under-used. Small quantities have always really worked and if bigger fish are your goal, they are very well worth using. Having said that, I made a batch up, heated them up in a sealed box over 2 weeks, removing the moisture from them regularly and fished a small fish water on the Isle of Wight while on a holiday trip. The results were just staggering compared to the usual popular baits being used. These baits had no flavours, attractors or enhancers or palatants added at all. Individual extracts have very influential effects. For example, there are various sources, grades, qualities and anatomical origins of many extracts, like squid extract for instance. Some come from the squid mantle, others are composed of particular   squid liver extracts, others from both parts. Some squid extracts are from different species of squid which may have significantly different concentrations and ratios of  essential nutritional substances and key feed stimulatory substances.

For example betaine, amino acids like alanine, arginine, lysine, methionine, valine, inosine-5’-monophosphate, glutamic acid, taurine, amino butyric acid etc. These things add up in giving you an added edge, or a build-up of desirability, attraction, palatability and instant and improved long-term biological nutritional value. The freshness and quality of extracts and meal products used in baits commercially and in homemades is often very critical to their success. Your results on any commercial ready made bait may depends on things like, how much bait incorporating any particular ‘squid’ meal version, or extract has already been used and hooked fish previously, apart from the balance of amino acids in the bait, for instance. The same may go for anything from green lip mussel powder to milk derivatives, liver powders, fish powders, shellfish extracts, bird food ingredients etc.

If your bait has a flavour such as crab, salmon, lobster, or mussel, it may be that the level used, or the flavour concentration used or the base of the particular flavour used could be on any part of the range from new and stimulatory to a label established and ‘blowing.’ The lines appear blurred regarding flavours and cheap carbohydrate base mixes and food baits with added flavours. These days often cheaper baits will have an economical attractor which simultaneously raises the food signals and food receptor stimulation released from the bait and the widespread popular use of corn steep liquor, betaine hydrochloride, liquid yeast and so on are highly effective in improving results at less expense.

Modern food baits have hydrolysed or digested or otherwise treated ingredients which really set them apart from a cheap soya flour and semolina bait. These baits stimulate true feeding responses because the amino acids and polypeptides released into the water have great concentrated potency when acting upon carp chemoreception systems of taste, smell and carp are ‘hard-wired’ to eat certain individual and especially certain mixtures of substances like amino acids. These do get mentioned quite a bit in regards carp bait, but things like taste enhancers like nucleotides and enzymes are also proven feeding triggers among others. (Gravy granules, ‘Bisto’ and many soups and those powdered flavours in pre-packed noodles contain a range of stimulatory nucleotides, flavouring and palatability enhancers and salts for example.)

There are many secrets of flavours well beyond the scope of any but the biochemist or marine biologist. The key point about flavours is that the very best can actually change the condition of various cells involved in food detection (internal and external chemoreception,) nerve pathways sending signals to the brain, fish brain chemistry, mood and behaviour to one of; “let’s move and look for food and eat right now!” Hemp is a good example. Hemp contains traces of ‘THC’ which stands for delta-9-tetrahydrocannabinol. This is the psychoactive component of marijuana. The amino acid taurine, in squid and other proteinous ingredients is itself a neurotransmitter with links to actual fish food receptor and ‘message’ delivery processes.

Certain growth promoters as used in fish farming are also neurotransmitters and are effective in baits. Some interesting uses of types of some flavours and components are used or produced in the body naturally. Alcohols, certain acids, (e.g. butyric) glutamic acid is the most abundant excitory neurotransmitter in the nervous system and plays a key role in cellular metabolism. Other examples of neurotransmitters are easily missed. Everyday foods like milk products and grain or cereal products contain opiates, which can become ‘habit-forming.’ The pancreatic polypeptides in the fishing bait free amino acids preparations (and the original such as ‘Minamino’) are also neurotransmitters. How many anglers consider these preparations in themselves to be flavours? Many flavours and their components attract water (called hygroscopic) and significantly add potent weight to effects of a bait’s flavour and attraction.

Who really knows how inherent flavours within a fishing bait and additional added flavours really react together in the bait and when mixed in water? Relevant examples of hygroscopic substances include honey salt (sugar) malt extract, yeast extract, LO30 fish protein, corn steep liquor, ethanol alcohol and many familiar acids. ( Have you ever wondered why your throat feels the way it does when swallowing vodka or a strongly alcoholic drink; now you know part of the reason...) Flavours are inherent in fishing bait materials even if they’re termed as ‘neutral.’ After all, maize meal, semolina or rice flour are not completely tasteless.

Here is one basic example before we go into an introduction into fishing flavours. The extremely sweet protein called ‘Talin’ is very significant in connection with nerve pathways and special signalling gating mechanisms which in the end affect brain activity and fish behaviour for example. ‘Talin’ is an integral part of many modern specialist carp bait ‘flavours’ with good reason. But more of this advanced stuff later... Certainly in the UK and Europe, flavours seem to be inextricably linked especially to carp baits..." (Section continues..)

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ANOTHER EXTRACT: 

"Ionic compounds are of great interest - especially think of WATER:

Think of these as if they are composed of bar magnets where the negative and positive poles attract each other and cause them to stick together. They are usually highly soluble in water. Sodium chloride salt and bile salts are pertinent here in regard to carp sensitivities. Ionic liquids ionise the water. Ionization is a very complex subject and applying even a bit of meaningful background information in regards to flavours and so on, takes some doing for a non-chemist (continued..)

Cations / cationisation: Molecular compounds usually have a lower solubility in water than ionic compounds. Polar solvents examples are alcohols and acetone. (Ionic compounds dissolve readily in polar solvents. Harnessing the power of natural interractions of substances in our baits with each other, the water column and fish senses of all kinds makes catching especially wary fish that bit easier providing us with many options which most fish and most anglers are simply not familiar with..."

By Tim Richardson. (Copyrighted)

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