• You need to be a registered member of Barbel Fishing World to post on these forums. Some of the forums are hidden from non-members. Please refer to the instructions on the ‘Register’ page for details of how to join the new incarnation of BFW...

Bait: Liver - which one?

J

Jon Whelan

Senior Member
Evening all,

Due to cost & availability, I have been thinking of using fresh liver as an ingredient within my baits or even making a pate. There is chicken, pork, lamb & ox. Prices are quite cheap compared to their powdered counterparts.

Any general pointers appreciated.

Cheers,

Jon
 
Jon
Search for John Walker's posts on this
- he posted this winter on the best one (he is in the meat trade)
 
Thanks for that on both counts chaps - will do! Making some pate this weekend for the table. So if there's no longer any posts from me thereafter the pate was my probable demise - as the river season is now closed, I may try it on the dog first!

Cheers, Jon
 
Jon Whelan said:
Thanks for that on both counts chaps - will do! Making some pate this weekend for the table. So if there's no longer any posts from me thereafter the pate was my probable demise - as the river season is now closed, I may try it on the dog first!

Cheers, Jon
Click to expand...

Jon,

Play nicely now....however intriguing it may seem once the close season blues get a grip later on, do NOT be tempted put a size six in the pate you try on the dog, and play him/her on your power barbel rod...nasty business :eek:

Cheers, Dave :D
 
David Gauntlett said:
Jon,

Play nicely now....however intriguing it may seem once the close season blues get a grip later on, do NOT be tempted put a size six in the pate you try on the dog, and play him/her on your power barbel rod...nasty business :eek:

Cheers, Dave :D
Click to expand...

It's my mrs' lab - not necessarily over weight, but would most likely be a pb! Would probably need something a bit stronger than my barbel rod mind!

Richard Walker said:
tasty.....with fava beans and a fine chianti. :D
Click to expand...

I'll look this one up - poss in my film collection!

Thanks for the advice John W.

Cheers, Jon
 
Chicken liver pate on toast...

Pons, liking your recipe though mate. Not sure I'm a good enough chef to do it though...
 
Chris Fox said:
I'm sure it is... got to cook it right - not too well done, but not still palpitating on the plate either. Am tempted to give it a try though...
Click to expand...

Chicken livers are only as big as your thumb nail, if you lightly flour them they only need a couple of minutes in the pan, most of your time will be spent preparing the garlic and the salad.
 
As I get older, richer foods are coming into their own. Liver is mostly overlooked by the mrs & it is so cheap. I was looking at the prices on line the other day - chicken livers 400g for less than a £1 from Asda. Such clean protein too.

As already been said, season & a little extra flavour, job done.
 
You must log in or register to reply here.
Back
Top