The taste of the bait given ultimately determines this, whether it will be taken by the fish. The sense of taste is the last barrier between the fish and the angler.
To find out the taste of a particular food, the fish pulls him into the mouth. Tasting and possibly spitting it out takes fractions of a second. In my laboratory, I conducted experiments with perches, measuring this time with a stopwatch. They need 1/4 seconds, to determine the suitability of the food for consumption.
The zander turned out to be even faster, while trout and catfish took more time. However, it does not matter in fishing practice, because we need much more time to notice a bite and jam.
Gary Klein, the famous perch hunter in America, is a man of incredibly fast reflexes. He admits anyway, that he is too slow, to jam, even when the fish is taking in front of his own eyes. Whether the caught bite will be swallowed by the fish, or spit out immediately, it depends on the instant chemical control of the sensory organ, which protects the fish against mistakes. The sense of taste determines the suitability of the bait for consumption, it therefore constitutes between
an angler and the fish the last barrier, which the angler should try to overcome. Most artificial lures affect the eyesight of the fish, sense of hearing or lateral line. Not paying attention to the sense of taste, may turn out to be a tactical error. Many anglers believe, that the artificial lures they use, such as: plastic worms, "Jigsy", wobblers, or metal spinners, they are very attractive to fish. In reality, however, they can be disgusting. For this reason, it should be done when fishing for predatory fish, wanting to outsmart them, use their sense of taste. Not all fish species have good eyesight, hearing or smell, but they all have a perfectly developed sense of taste, which helps in sorting edible and inedible things.
Anglers who ignore the taste of fish, they have to console themselves with weaker catch results. Fortunately, there are many options to make your bait more attractive like this, that it becomes very tasty for the fish. You just need to understand it and know it, how to approach the case.
Internal flavor.
The taste stamens in fish are arranged differently than in humans. They are found throughout the mouth and form patterns, characteristic of a given species of fish.
Lots of fish, such as: salmon, trout, karp, catfish or perch, they have in the palate, right behind the front teeth of the upper jaw, particularly sensitive flavor parts. The palate of the trout is long 20 Cm, includes approx 2500 taste stamens. For comparison, the much larger language of an adult man contains only 9000 these stamens. In other species of fish, the taste rods are also located on the gills and in the throat.
In the catfish they are most densely arranged on the gill tukes, which allows you to accurately perceive the taste stimuli from the water while breathing. In some places, the number of taste rods in the catfish reaches 50 pieces per mm2, and so 5000 per cm2. Fish can capture the taste of substances dissolved in water better than humans. They recognize the acid 160 times better, salt 200 times and sugar 900 times better.
