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Boilies are one of the most established carp fishing baits, available in a huge range of colours and flavours. Boilies come in all different shapes and sizes from tiny micro-boilies as small as 8 mm (0.31 in) to palm-sized balls as large as 40 mm (1.6 in), which are more suited to waters where "nuisance fish" are present.
A variant (particularly popular around Bolton and Bury of Greater Manchester, and Preston, Lancashire) is parched peas – carlin peas (also known as maple peas or black peas) soaked and then boiled slowly for a long time; these peas are traditionally served with vinegar. Mushy peas have occasionally been referred to as "Yorkshire caviar." [3]
Fishing baits can be grouped into two broad categories: natural baits and artificial baits. Traditionally, fishing baits are natural food or prey items (live or dead) that are already present in the fish's normal diet (e.g. nightcrawlers, insects, crustaceans and smaller bait fish), and such baits are both procured from and used within the same ...
Pea (pisum in Latin) is a pulse, vegetable or fodder crop, but the word often refers to the seed or sometimes the pod of this flowering plant species. Carl Linnaeus gave the species the scientific name Pisum sativum in 1753 (meaning cultivated pea).
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Shrimp baiting uses a cast net, bait and long poles. The long poles are used to mark a specific location, and then bait is thrown in the water near the pole. After several minutes the cast net is thrown as close to the bait as possible and the shrimp are caught in the net. The bait balls can be made of just about anything a shrimp will eat.
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Black peas, also called parched peas or dapple peas, are cooked purple-podded peas (Pisum sativum var. arvense [1]). They are a traditional Lancashire dish usually served with lashings of malt vinegar, and traditionally on or around Bonfire Night (5 November).