
Everyone knows that wrapping Kwikfish and Flatfish with a sardine fillet makes these plugs absolutely deadly for river salmon, but did you know that the folks from Pro-Cure can help to make your sardine wraps even more effective? Here’s how:
The Fillet
Use a razor sharp knife or you'll tear up your fillets. Cut right behind the head until you feel the blade touch the spine. Then lay the blade down and follow the spine all the way to the tail. Use your free hand to hold the sardine in place as you work the knife down the spine towards the tail. Don't push your knife through the flesh, but use a gentle sawing action instead.
The Trim
This is a huge tip, and if you're not doing it already you're gonna love this! Put your knife away and do all the trimming to size using a good pair of stainless steel scissors. You can trim perfect fillets every time, and you won't tear the heck out of your delicate fillets.
Night One: Adding Scent
Sprinkle all of your fillets with PRO-CURE's Slam-ola Powder in either the regular or garlic formula. This powder will not only toughen your fillets, it also imparts a powerful chemical scent that salmon really go for.
Night Two: More Scent
Carefully smear each fillet with either pure sardine oil or PRO-CURE's Sardine Bait Sauce. Bait Sauce contains both pure raw sardine oil and ground up whole sardines, with amino acids already added.
The Wrap
Make sure your plug is not attached to your main line or leader. With the center slit in your fillet, slide your bait up and around the plug's belly hook eyelet. Some guys remove the belly treble hook to do this, but it's a lot easier to keep it in place while you wrap.