Why Salt Clams?
Clams are commonly used to catch a wide variety of fish: pompano, whiting, perch, redfish, flounder, black drum, sheepshead, and snapper particularly love finding juicy clams to eat.
Unfortunately, fresh and frozen fishing baits are expensive, easily perishable, and so delicate that they are difficult to keep on the hook long enough to catch your target species.
Without messy clam guts in the way, the salted muscle is so tough that fish can not easily pull the bait off your hook, and whatever clams you don’t use can stay in the car overnight, or in the refrigerator for months without perishing.
Bottom line: Our premium fishing bait will stay on your hook and help you to catch more fish.
How They’re Made
We only use the toughest part of the clam for our fishing bait, discarding the guts that won’t stay on a hook.
We receive large, frozen blocks of hand- shucked, chowder- sized surf clams, caught and processed in the U.S.A. These clams are delivered to our small, bait- making facility on the west bank of the Indian River in Florida.
After the clams are thawed they go through a weeks-long process of brining and hard salting in our proprietary salt blend. Then the clams are hand trimmed leaving only the tough parts of the shucked clam: the foot and siphon.
Finally, the clam is weighed and packed in a convenient, heavy-duty, resealable zip-loc bag.