SD Dojavi Slobodna Dalmacija
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Većina morske ribe posegnut će i za hranom koja ne samo što im nije uobičajena, nego nije ni iz mora. Osobito rado za mesom toplokrvnih životinja. Štoviše, to meso je mnogim ribama toliko ukusno da može poslužiti kao kvalitetan mamac. Praksa je pokazala da se to ponajprije odnosi na meso peradi. Ono se ranije u te svrhe nije često koristilo zbog visoke cijene, no danas je među jeftinijim mamcima čija je dodatna korisna odlika dobro držanje na udici, te privlačnost mnogim ribama.

Pečeno i sirovo

Svježe, usoljeno, kuhano, pečeno ili dimljeno meso peradi osim ušata, ugora, jegulja i murina, rado jedu i šarag, špar, kantar, arbun, bukva, batoglavac, sve usnače, svi pauci, škarpine i škarpuni, glavoči, girovke i cipli, te osobito rado pic. Za mesom peradi posegnut će čak i vegetarijanka salpa, doduše dok je mala, ali i komarča, lubin, ovčica, čak i kirnje…

Kao mamci, prvo su se počeli koristiti otpaci od čišćenja peradi, pa kokošje noge već su tradicionalan mamac u lovu na hobotnice, a crijeva u lovu na jegulje. Ipak, najbolji rezultati u lovu cijelog niza riba postizani su komadićima pečenog pilećeg mesa, a još bolje komadićima pečene kožice peradi.

Kasnije se spoznalo da se podjednako dobro kao termički obrađenim mesom peradi može loviti i korištenjem svježeg mesa. Osobito sirove piletine koja nakon nekoliko minuta stajanja u slanoj vodi postaje bijela, gotovo fluorescentna, zbog čega jako sliči mesu lignje. To očito privlači ribe, osobito krupnije poput cipla, šarga, ušate ili komarče… Zato je pileće meso, ponajprije ono najmanje masno, od prsiju, sve češće rabljeni mamac, posebice u lovu s obale i uz nju.

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Ovoliko piletine dovoljno je za petosatni lov sitnijih riba

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Pileća prsa osobito rado koriste udičari natjecatelji, ako smiju birati čime će loviti. To kvalitetno meso ne treba dodatno čistiti, a lako se oblikuje i vrlo dobro drži na udici, čak i pri dalekom odbacivanju. Najbolje ga je rezati na trakice prateći smjer mišića, dok ga mamčiti treba višestrukim probadanjem vrha udice - kao što se mamče crvići. Tim mamcima, osim spomenutih riba, više nego dobro love se i škarpina, kanjac, šarun i skuša.

Pojačavanje mirisa

Iako je i prirodni vrlo intenzivan, mnogi naši udičari koji love mesom peradi nastoje miris piletine još više pojačati nekim drugim. Pileće meso marinirano u ulju tune omiljen je mamac talijanskih, ali i istarskih ribolovaca koji love tehnikom surfcasting. Prijesni pileći filet s utrljanim sjemenom anisa neodoljiv je brojnim ribama, tvrde oni koji su lovili tim mamcem. Trake izrezane od prsiju piletine dobrim su se pokazale u lovu čekanjem komarče i lubina. Mamče ih na isti način kao i ribe ili crve. Prethodno se u filete može utrljati začin za jelo da im površina bude mekana, a unutrašnjost žilava. Kada se želi izrazito bijeli mamac, umjesto začina u mamac treba utrljati sitnu sol.

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Puno više iskustva s mamčenjem pilećeg mesa od naših udičara imaju udičari Italije i Grčke, te osobito Francuske i Turske, gdje su pileća prsa odavno na popisu klasičnih mamaca. Osim toga, u tim zemljama pileće meso koristi se za gotovo sve načine lova - u surfcastingu, ribolovu plovkom, match ribolovu, lovu feeder tehnikom, čekanjem na dnu… Pileće meso je relativno mekano, pa kao takvo nije najbolje za mamčenje jer se ne drži dovoljno dobro na udici. No, to se može riješiti. Žilavost mu se može povećati na dva načina. Prvi je da se pileća prsa izrežu na filete, ne previše tanke, pokriju upijajućim papirom, te pritisnu nekim utegom 2-3 sata da meso ispusti, a papir upije tekućinu. Nakon toga filete treba škarama rezati na kockice ili trake i - mamac je spreman! Ovako pripremljeni mamac na dnu hladnjaka možete u dobrom stanju čuvati nekoliko dana. Za dugotrajnije čuvanje treba ga nakon prešanja dobro posoliti, čime još više dobiva na tvrdoći. Sol stvori koru, ali ona spadne pri mamčenju.

Žlica soli

Soljenjem se i bez prešanja može povećati žilavost pilećeg mesa. Za 250 grama piletine dovoljna je žlica soli. Sve se to skupa stavi u neku staklenku koju treba jako protresti da se svi dijelovi mesa dobro posole. Zatim u posudu treba staviti nekoliko papirnatih ubrusa da upiju tekućinu koju sol izvuče iz mesa. Kad je taj proces gotov, vlažne ubruse treba izvaditi i zatvoriti staklenku s pripremljenim mamcem. Ako ga se odmah ne koristi, staklenku treba staviti u hladnjak.

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Kako će se piletina nadijevati, ovisi o načinu lova. Za lov s obale najbolje je koristiti filete od pola centimetra rezane na kocke ili kvadratiće, ovisno o veličini udice, odnosno ribe koja se želi loviti.

Kad se lovi s pomičnim plovkom, koriste se mali komadi mesa kvadratnog oblika u koje se sakrije krivina udice. Za surfcasting se koriste veći komadi koji pokrivaju cijelu udicu, pa čak i više, s tim da se mamče pomoću igle, kao crvi. Zatim ih se dodatno osigura elastičnom niti. Za lov na cipla najbolje je pak dobro namamčeno meso malo raščupati.

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Šarzi prevareni piletinom

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Kirnja ulovljena vertical jiggingom na krupni file piletine

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Doznajte sve o ribolovnim tehnikama, ribolovnoj opremi i priboru. Što je spinning, a što sabiki i tataki? Kako loviti mušičarenjem, kako panulom, a kako kančanicom? Koje varalice, lignjariće i peškafonda odabrati i kako nabaviti i ispravno staviti mamac za ribolov na udicu? Sve to doznajte na portalu Otvoreno more. 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Piletina je sve popularniji mamac<\/p>","","","","","","","

\u0160arzi prevareni piletinom<\/p>","

Kirnja ulovljena vertical jiggingom<\/em> na krupni file piletine<\/p>","

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Piletina je sve popularniji mamac

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Piletina je sve popularniji mamac

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Šarzi prevareni piletinom

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Kirnja ulovljena vertical jiggingom na krupni file piletine

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Ovoliko piletine dovoljno je za petosatni lov sitnijih riba

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Većina morske ribe posegnut će i za hranom koja ne samo što im nije uobičajena, nego nije ni iz mora. Osobito rado za mesom toplokrvnih životinja. Štoviše, to meso je mnogim ribama toliko ukusno da može poslužiti kao kvalitetan mamac. Praksa je pokazala da se to ponajprije odnosi na meso peradi. Ono se ranije u te svrhe nije često koristilo zbog visoke cijene, no danas je među jeftinijim mamcima čija je dodatna korisna odlika dobro držanje na udici, te privlačnost mnogim ribama.

Pečeno i sirovo

Svježe, usoljeno, kuhano, pečeno ili dimljeno meso peradi osim ušata, ugora, jegulja i murina, rado jedu i šarag, špar, kantar, arbun, bukva, batoglavac, sve usnače, svi pauci, škarpine i škarpuni, glavoči, girovke i cipli, te osobito rado pic. Za mesom peradi posegnut će čak i vegetarijanka salpa, doduše dok je mala, ali i komarča, lubin, ovčica, čak i kirnje…

Kao mamci, prvo su se počeli koristiti otpaci od čišćenja peradi, pa kokošje noge već su tradicionalan mamac u lovu na hobotnice, a crijeva u lovu na jegulje. Ipak, najbolji rezultati u lovu cijelog niza riba postizani su komadićima pečenog pilećeg mesa, a još bolje komadićima pečene kožice peradi.

Kasnije se spoznalo da se podjednako dobro kao termički obrađenim mesom peradi može loviti i korištenjem svježeg mesa. Osobito sirove piletine koja nakon nekoliko minuta stajanja u slanoj vodi postaje bijela, gotovo fluorescentna, zbog čega jako sliči mesu lignje. To očito privlači ribe, osobito krupnije poput cipla, šarga, ušate ili komarče… Zato je pileće meso, ponajprije ono najmanje masno, od prsiju, sve češće rabljeni mamac, posebice u lovu s obale i uz nju.

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Ovoliko piletine dovoljno je za petosatni lov sitnijih riba

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Pileća prsa osobito rado koriste udičari natjecatelji, ako smiju birati čime će loviti. To kvalitetno meso ne treba dodatno čistiti, a lako se oblikuje i vrlo dobro drži na udici, čak i pri dalekom odbacivanju. Najbolje ga je rezati na trakice prateći smjer mišića, dok ga mamčiti treba višestrukim probadanjem vrha udice - kao što se mamče crvići. Tim mamcima, osim spomenutih riba, više nego dobro love se i škarpina, kanjac, šarun i skuša.

Pojačavanje mirisa

Iako je i prirodni vrlo intenzivan, mnogi naši udičari koji love mesom peradi nastoje miris piletine još više pojačati nekim drugim. Pileće meso marinirano u ulju tune omiljen je mamac talijanskih, ali i istarskih ribolovaca koji love tehnikom surfcasting. Prijesni pileći filet s utrljanim sjemenom anisa neodoljiv je brojnim ribama, tvrde oni koji su lovili tim mamcem. Trake izrezane od prsiju piletine dobrim su se pokazale u lovu čekanjem komarče i lubina. Mamče ih na isti način kao i ribe ili crve. Prethodno se u filete može utrljati začin za jelo da im površina bude mekana, a unutrašnjost žilava. Kada se želi izrazito bijeli mamac, umjesto začina u mamac treba utrljati sitnu sol.

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Puno više iskustva s mamčenjem pilećeg mesa od naših udičara imaju udičari Italije i Grčke, te osobito Francuske i Turske, gdje su pileća prsa odavno na popisu klasičnih mamaca. Osim toga, u tim zemljama pileće meso koristi se za gotovo sve načine lova - u surfcastingu, ribolovu plovkom, match ribolovu, lovu feeder tehnikom, čekanjem na dnu… Pileće meso je relativno mekano, pa kao takvo nije najbolje za mamčenje jer se ne drži dovoljno dobro na udici. No, to se može riješiti. Žilavost mu se može povećati na dva načina. Prvi je da se pileća prsa izrežu na filete, ne previše tanke, pokriju upijajućim papirom, te pritisnu nekim utegom 2-3 sata da meso ispusti, a papir upije tekućinu. Nakon toga filete treba škarama rezati na kockice ili trake i - mamac je spreman! Ovako pripremljeni mamac na dnu hladnjaka možete u dobrom stanju čuvati nekoliko dana. Za dugotrajnije čuvanje treba ga nakon prešanja dobro posoliti, čime još više dobiva na tvrdoći. Sol stvori koru, ali ona spadne pri mamčenju.

Žlica soli

Soljenjem se i bez prešanja može povećati žilavost pilećeg mesa. Za 250 grama piletine dovoljna je žlica soli. Sve se to skupa stavi u neku staklenku koju treba jako protresti da se svi dijelovi mesa dobro posole. Zatim u posudu treba staviti nekoliko papirnatih ubrusa da upiju tekućinu koju sol izvuče iz mesa. Kad je taj proces gotov, vlažne ubruse treba izvaditi i zatvoriti staklenku s pripremljenim mamcem. Ako ga se odmah ne koristi, staklenku treba staviti u hladnjak.

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Kako će se piletina nadijevati, ovisi o načinu lova. Za lov s obale najbolje je koristiti filete od pola centimetra rezane na kocke ili kvadratiće, ovisno o veličini udice, odnosno ribe koja se želi loviti.

Kad se lovi s pomičnim plovkom, koriste se mali komadi mesa kvadratnog oblika u koje se sakrije krivina udice. Za surfcasting se koriste veći komadi koji pokrivaju cijelu udicu, pa čak i više, s tim da se mamče pomoću igle, kao crvi. Zatim ih se dodatno osigura elastičnom niti. Za lov na cipla najbolje je pak dobro namamčeno meso malo raščupati.

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Šarzi prevareni piletinom

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image

Kirnja ulovljena vertical jiggingom na krupni file piletine

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Šime Duvančić
Šime Duvančić

Piletina je sve popularniji mamac







Šarzi prevareni piletinom

Kirnja ulovljena vertical jiggingom na krupni file piletine

Ovoliko piletine dovoljno je za petosatni lov sitnijih riba
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Ribolov

‘KRILATI‘ MAMCIPiletina je sve popularnija ribolovna ješka, objašnjavamo kako je koristiti za što bolji ulov

Piše Šime DUVANČIĆ
10. svibnja 2024. - 09:01
&lt;p&gt;Piletina je sve popularniji mamac&lt;/p&gt;
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Piletina je sve popularniji mamacŠime Duvančić

Većina morske ribe posegnut će i za hranom koja ne samo što im nije uobičajena, nego nije ni iz mora. Osobito rado za mesom toplokrvnih životinja. Štoviše, to meso je mnogim ribama toliko ukusno da može poslužiti kao kvalitetan mamac. Praksa je pokazala da se to ponajprije odnosi na meso peradi. Ono se ranije u te svrhe nije često koristilo zbog visoke cijene, no danas je među jeftinijim mamcima čija je dodatna korisna odlika dobro držanje na udici, te privlačnost mnogim ribama.

Pečeno i sirovo

Svježe, usoljeno, kuhano, pečeno ili dimljeno meso peradi osim ušata, ugora, jegulja i murina, rado jedu i šarag, špar, kantar, arbun, bukva, batoglavac, sve usnače, svi pauci, škarpine i škarpuni, glavoči, girovke i cipli, te osobito rado pic. Za mesom peradi posegnut će čak i veget...

#MAMCI#JEŠKE#PILETINA#PILETINA KAO JEŠKA#PILETINA ZA JEŠKU#KAKO#KAKO KORISTITI PILETINU ZA JEŠKU#RIBOLOV#ŠIME DUVANČIĆ
18. svibanj 2024 03:21