The flagship product in our catalogue is gaining adepts everyday
thanks to its efficiency. Tigernut is a suitable grain to use it
during the whole year, although its efficiency improves in warm
weather. Its high level of natural glucose makes it to be “naturally
irresistible” for carps. It is considered a very selective bait
in lakes and marshes with a high concentration of crayfishes.
Next qualities are available:
- Black (10 mm – 25 mm)
- XXL (10 mm – 25 mm)
- Large (12 mm – 15 mm)
- Skinned (12 mm – 15 mm)
- Standard (8 mm – 11 mm)
- Micro (6 mm – 7 mm)
The baiting of fishing zones with tigernuts should not be too
aggressive, mainly due to, when tigernuts pass through carps’ pharynx
teeth they are chopped, and this added to the fact of being a slow
digestion grain, ends up with the carps spreading small scraps
of tigernut in they stools, which are swallowed by other fishes
repeating this action again and again.
The most recommended tigernut for baiting the fishing zones is
micro, because, in spite of its size, it contains a bigger amount
of glucose and fats. There is a rule which is not a deciding fact
but it is applicable to the tigernuts baiting, and it is to use
every tigernut just as if it was a boilie; if after a chopping
we like to throw to the water 20 or 30 boilies, we will do the
same when we fish with tigernuts.
Preparation of tigernuts for fishing
Just like most of the grains and seeds used as fishing baits,
tigernuts require a preparation to get the optimum point for its
Tigernuts in "hair"
To get a normal preparation for the tigernuts we have to follow
those steps explained next:
- Put the tigernuts on soaking to make them to get back to their
usual level of humidity, softening a little their hard peel. We
have to cover the tigernuts with water enough because they absorb
a quite big amount of water and there should be enough.
Recommended soaking time: 36 hours
- Next, we add some more water into the one left in the receptacle
and then we pour it all into a pot to start the boiling process,
which depends of the sort of receptacle. It is usual to add
some sugar during the cooking process to boost the tigernut
flavour and to get a quicker fermentation.
Recommended cooking time: 45 minutos
- Once boiled, let the tigernuts cool down in the water where
they have been cooked, because it contains a high level of
glucose come off from the tigernuts during the cooking and
this is the best stock to help the fermentation process.
- o When the tigernuts reach the room temperature, we introduce
them in a hermetic receptacle where we will leave them to settle
between 3 and 5 days. During these days, the liquid will convert
into a viscous gel which is delicious to the carps.
to be used