Why use scallop bard?
Bard is an attractive bait. Indeed, it is rich in marine odours and juices, which strongly attract fish, especially sparids such as bream. What's more, it's quite strong and holds well on the hook, even when cast hard, making it ideal for surfcasting. The bard remains attractive and strong for several hours of fishing. It withstands multiple touches without coming off easily. As a result, the scallop bard is compatible with all sea-fishing techniques and can be used to target a wide range of species.
The scallop bard is an economic benefit.âeuros¯And it's a way of adding value to an often neglected part of the scallop, sometimes recovered from fishmongers or when preparing scallops at home. If you collect your own scallops, please observe the regulations on fishing and collecting scallops (periods, quantities, minimum sizes).
How to use the bard for fishing
Scallop bard can be bought directly frozen and prepared in bait stores. Otherwise, simply remove the bard when opening the shells. Rinse carefully to remove sand and impurities. Some fishermen use coarse salt to marinate the bard for a few hours to firm it up and keep it longer.
Then, depending on the size of the fish, cut the bard into suitable pieces or strips. Thread the bard onto the hook, piercing it in several places and wrapping it around the shank for a secure hold. This provides a mobile, fragrant bait that will dress up the fish.
When it comes to rigging, use a classic bottom-fishing or surfcasting rig, adapted to the target species.
For which fish?
Gilthead bream is the main target, but barding also works on other bottom-feeding fish such as marbled bream, sars, oldsmelt and even sea bass or wolffish. Barding is highly odorous and can also attract crabs and other undesirables: check your bait regularly.
Scallop bard is a natural, effective and economical bait for sea fishing, particularly appreciated for sea bream. It's easy to prepare and makes the most of a shell by-product, while offering excellent results at the water's edge.
