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Frozen black lug

Emmcee75

Emmcee75

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Living in Berkshire and with a fishing trip being a spur of the moment thing sometimes for me with the potential of tackle shops being shut when I get to a chosen venue, I'm looking at getting a stock of frozen lug in my freezer. I've found plenty of suppliers for frozen blacks but there is one I've seen that blanches the worm in hot water , saying that it toughens the worm, before wrapping them up. I've caught on frozen blacks and happy to use them but has Anyone used blanched worm before, pros or cons? Can't help but think any juices/scent will be lost in the blanching process.
I know fresh is best naturally but I just want a back up for the occasions that fresh isn't possible for me.
Cheers for any info.
 
I can’t say I’ve heard of that process mate, I’ve heard people microwaving frozen blacks before, that supposedly brings them back to life somewhat. My local tackle shop sells shrink wrapped lug in pilchard oil which they claim is pretty good, I can’t bring myself to pay £7 for something I’ve never tried or heard independent reviews about.
 
Plenty of people blanch or microwave their worm up this way either before freezing or to firm up week old worms. It certainly improves the way they sit on the hook. I always had my doubts about them without ever using them but I know good anglers who swear by them. Quality frozen blacks are good bait and can be as good as or even considerably better than fresh outs on their day as can week/10 day old sticky worms as well
 
Valleyboy said:
Plenty of people blanch or microwave their worm up this way either before freezing or to firm up week old worms. It certainly improves the way they sit on the hook. I always had my doubts about them without ever using them but I know good anglers who swear by them. Quality frozen blacks are good bait and can be as good as or even considerably better than fresh outs on their day as can week/10 day old sticky worms as well
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It might be.a confidence thing,I allways want the freshest bait I can, preferring to dig or gather my own and use it the same day or night!!!
 
Cfish said:
It might be.a confidence thing,I allways want the freshest bait I can, preferring to dig or gather my own and use it the same day or night!!!
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horses for courses. If it was blow lug I'd agree, dig them and use them. Razor fish for plaice or bream, again as fresh as possible but for bass or cod they are better left to ripen. That goes for most shellfish, fish baits, catch them and use them straight away, always fresher the better
 
Shirleycodlin said:
Personally don't believe in salting, oiling, blanching and microwaving.
Pump, gut, dry, wrap, VAC PACK and freeze.
Perfect worms all the time.
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I’m no expert on black lug but that would be my thought too.

Surely as said, blanching is just removing/changing the juices.

Likewise salting. I’ve bought black lug before, not realising it was salted, and the resulting worm was just dry and withered. Didn’t catch on it and discarded it halfway through the session.
 
All my winter codling fishing and some of my neap tide bass fishing is done with blanched then frozen black lug. Its been a total game changer! Long gone are the days of chasing fresh bait be it with the pump or calling every tackle shop. 15 secs in boiling salted water, cool, wrap in newspaper and THEN vacpack before freezing. Try it before dismissing it!!
 
Blanched black threads far easier and presents better than standard frozen. It's slightly leathery after cooking and whilst not whiting or crab 'proof' it does stay on far longer than frozen slop when nuisances abound. Honestly you should try it! Just don't be tempted to do the cooking indoors as it absolutely reeks! Once out of the freezer it will keep in the fridge for a while too so if I don't use it all one day I will cycle it into the next session. Try that with standard frozen....
I've had blanched vacpacked in my freezer for over 6 years and it's been absolutely fine. It's the ability to grab and go when the conditions are right that's been its main advantage, that and there's little to no waste.

I can hand on heart say it's been by far the best angling tip ever given to me. I'm a ghillie by trade and I've heard many, many angling tips over the decades
 
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There's a chap called Brian aka 'Whistling Sands' who has a video of an alternative way of cooking black lug using a soldering iron. I've yet to try it for myself but it also looks very promising and avoids washing any scent out with the water involved in blanching.
 
Thanks Topwater,I will have to have a look around for some they do sound better than normal ones ??
 
Topwater said:
There's a chap called Brian aka 'Whistling Sands' who has a video of an alternative way of cooking black lug using a soldering iron. I've yet to try it for myself but it also looks very promising and avoids washing any scent out with the water involved in blanching.
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Have you got a link for that video Topsy? I had a look on Youtube but no luck.
 
Seem to remember people moaning about the video and it was taken down
 
Trampster said:
Have you got a link for that video Topsy? I had a look on Youtube but no luck.
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I think I saw it on Wirral Sea Fishing Trampster? He certainly posts on there - I'll have look and see if I can get you a link mate.....
OK I'll admit that I started thinking about a George Forman grill for doing the buggers enmasse :geek: but just the thought of the potential smell nearly made me sicko_O I reckon the bait suppliers have thought about commercialising it but 1. Can't take the poisoning odour and 2. Know it will reduce demand through eliminating waste and perishing by freezer burn etc etc

Honestly if you've not tried it you are missing a trick. I was sceptical too at 1st
 
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