Pomp- Boss Fishing Rig (6 pack)

$35.00 $23.99


Get 6 packs of the Pomp-Boss by Native Salt Clam for a discounted price! These new and improved, hand-tied, premium quality rigs are custom made in Sebastian, Florida, USA.

This rig has two drops with a combination of orange beads with orange and chartreuse floats proven to entice fish. The orange bead simulates a sandflea holding on to their eggs, a tasty meal for any hungry fish, especially pompano and whiting, in the area. Made with 30 lb fluorocarbon line and 2/0 Mustad circle hooks, a clip on the bottom for a sinker, and a swivel at the top to attach the rig to the main line. Best used when paired with Salt Clams (not included.) 6 pack comes with rigs in orange and chartreuse/ orange.

In stock

Why Fluorocarbon?

We use fluorocarbon to make our rigs because it just gets more bites from fish! Fluorocarbon is invisible underwater and sinks, unlike monofilament.  Because fluorocarbon is stiff, our rigs never get tangled underwater.

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 week-long process of brining and hard salting in our proprietary salt mix, after which the clams are hand trimmed to retain only the tough parts of the shucked clam: the foot and the siphon.

A bit curing time to reduce moisture content and then the finished clam muscles are weighed and packed in a convenient, heavy-duty, resealable zip-loc bag, along with additional salt to maintain freshness and toughness.

Additional information


White, Chartreuse, Fire Orange


1, 2, 3, 4, 5, 6


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