Tiger Nuts

Arguably the most popular particle, tiger nuts can bring instant success. However, we advise strongly against over baiting as this can have a detrimental effect on your fishing. Also, please be aware that if they are used to excess, tiger nuts can be dangerous to carp. As a rule of thumb, consider that a pound of prepared tiger nuts is plenty for a weekend day trip.

It has always been believed that tiger nuts are at their best when they exude their sugars. This creates a sticky jell-like substance that many anglers think carp cannot resist. However, recent results seem to indicate that, like many seeds, nuts and pulses, tigers are actually more effective when used fresh from the pan. The jury is still out on the 'yea or nay' concerning the fermentation process so here are two ways of preparing them, one with fermentation and one without.

With Fermentation:

1. Place one kilo of nuts in a sealable bucket and add 250g of ordinary sugar and 5ml of flavour. For some reason, spice flavours seem to work better that any other kind.

2. Cover the nuts with boiling water then stir well, seal the bucket and allow the water to cool. Allow the nuts to soak for three to four days.

3. Transfer the tiger nuts, together with the liquid in which they have been soaking, to a large saucepan.

4. Bring to the boil and cook over a medium heat for 30 minutes. Please note: the water needs to boil fairly vigorously rather than just simmer.

5. Check from time to time to make sure that the water still covers the nuts during the boil and add more boiling water from a kettle if needed.

6. Transfer the cooked tiger nuts to a clean sealable bucket along with the water in which they have been boiled.

7. Finally place the bucket in a warm place and leave in the airing cupboard for three or four days. While in the warmth of the airing cupboard the dissolved sugar, now absorbed into the nuts, really starts to work and the water thickens as it ferments. The result is that a thick jelly forms around the nuts.

Without Fermentation:

1. Pour boiling water over the tigers. Add nothing to the water at all.

2. After 24 hours change the water, wash the tigers in a colander, then put them in a pan, bring the water to the boil and then simmer the nuts for 30 minutes.

3. Drain off the water and use them as soon as possible.