Chum? - Bilge - Tiki Central

H Hakalugi Special Tiki Central Agent Redondo Beach, CA Joined: Aug 10, 2004 Posts: 3465	H Hakalugi Posted posted on Tue, Nov 16, 2004 12:03 PM Hey Ku Ku, I feel your pain. You're right, It's getting hard to find the right ingredients for quality Chum. I have had some luck on Ebay, You can also email the people at http://www.fishparts.com , sometimes they can come through. Last time I needed some atlantic Mackeral livers they were more than helpful. I'll keep my eyes open for that Fish Fin Blood Mix recipe. If it came from Kamato Of Japan, you know it's got to be good! And ZebraTiki, that Chum Bar is the coolest! And you're right, Chummy's whelks are the best. As far as decor, that is exactly the type of bar I've been striving to build in my garage. Once you've experienced the Chum atmosphere, there's no going back. Hey Sabu! I have to agree with you regarding home cured blood and the pre-packaged stuff. I don't think the fish can tell the difference. But you know what? I can! The pre-packaged stuff usually is lacking a bit in the flavor of metallic iron. Additionally, who would want to deny themselves the joy of breaking out the fish grinder and crushing up some fresh mackerel. My favorite part is sinking my fingers into the goopy mess to hand mix all of the ingredients. But you are right though, if in a pinch, premixed stuff is an okay substitute. And yes, I think I did meet you at the Penn Reels "Meatshow"! You were the guy juggling the flaming Chum Buckets in room 335!! That was sooo cool!!!! Here's a newspaper article I dug up regarding that weekend. Have a Chum day! [ Edited by: Hakalugi on 2004-11-16 12:08 ]

Hey Ku Ku, I feel your pain. You're right, It's getting hard to find the right ingredients for quality Chum. I have had some luck on Ebay, You can also email the people at http://www.fishparts.com , sometimes they can come through. Last time I needed some atlantic Mackeral livers they were more than helpful. I'll keep my eyes open for that Fish Fin Blood Mix recipe. If it came from Kamato Of Japan, you know it's got to be good!

And ZebraTiki, that Chum Bar is the coolest! And you're right, Chummy's whelks are the best. As far as decor, that is exactly the type of bar I've been striving to build in my garage. Once you've experienced the Chum atmosphere, there's no going back.

Hey Sabu! I have to agree with you regarding home cured blood and the pre-packaged stuff. I don't think the fish can tell the difference. But you know what? I can! The pre-packaged stuff usually is lacking a bit in the flavor of metallic iron. Additionally, who would want to deny themselves the joy of breaking out the fish grinder and crushing up some fresh mackerel. My favorite part is sinking my fingers into the goopy mess to hand mix all of the ingredients. But you are right though, if in a pinch, premixed stuff is an okay substitute.

And yes, I think I did meet you at the Penn Reels "Meatshow"! You were the guy juggling the flaming Chum Buckets in room 335!! That was sooo cool!!!! Here's a newspaper article I dug up regarding that weekend.

Have a Chum day!

[ Edited by: Hakalugi on 2004-11-16 12:08 ]

Post #125823 by Hakalugi on Tue, Nov 16, 2004 12:03 PM