Mastering Fish Parts for Fraser River Sturgeon
For the dedicated anglers of Sturgeon BC, understanding the nuances of bait selection is paramount in the pursuit of the Fraser River’s legendary White Sturgeon. While various offerings can entice these prehistoric giants, few carry the same natural allure and potent scent signature as fish parts. These baits tap directly into the sturgeon’s primal instincts as both scavenger and predator, providing a familiar and irresistible meal. This guide will delve deep into the art and science of using fish parts, helping you turn the river’s own bounty into your greatest asset.
Why Fish Parts? The Irresistible Call of Nature
White Sturgeon are masters of scent detection. Their four sensitive barbels, sweeping the river bottom, are constantly searching for the chemical cues that signal food. Fish parts, rich in oils, amino acids, and blood, create a powerful and far-reaching scent trail that sturgeon are expertly designed to follow.
The effectiveness of fish parts also lies in the principle of “matching the hatch.” When specific fish species are migrating, spawning, or naturally present in abundance, sturgeon will actively key in on them. Offering parts of these same fish can be exceptionally productive, as it presents a meal that is both familiar and currently on their preferred menu.
A Cut Above: Prime Fish Part Choices for Fraser River Giants
Not all fish parts are created equal in the eyes (or barbels) of a sturgeon. Here’s a breakdown of top contenders:
1. Salmon Parts: The Autumnal Gold Standard During the fall salmon runs, the Fraser River transforms into a sturgeon buffet. Parts from Chinook, Chum, Coho, Sockeye, and Pink salmon become prime bait.
- Salmon Heads: Packed with scent from brain matter, eyes, and cartilage. Larger heads can be fished whole, hooked securely through the lips or snout, or split to release more scent.
- Salmon Bellies & Strips: The belly meat of salmon is particularly oily and releases a strong scent. Cut into strips 1-2 inches wide and 3-6 inches long for a durable and attractive offering.
- Salmon Gills & Guts (Offal): While messy, these parts are scent powerhouses. Gills can be hooked directly or, along with guts, can be contained within bait mesh or nylon stockings to create a potent scent bomb. Always handle with care for cleanliness and be mindful of any specific DFO regulations regarding the use of internal organs.
- Salmon Fillet Chunks: Solid pieces of flesh, especially from near the backbone or tail, make excellent, robust baits.
- Salmon Skeletons/Backbones: After filleting, the remaining frame still holds considerable scent and can be used effectively.
- Species Note: While all salmon parts can work, many anglers develop preferences. Chum and Coho are often prized for their size and oil content, while the sheer abundance of Pink salmon during their runs makes their parts readily available and effective. Experimentation is key.
2. Eulachon (Oolichan/Smelt) Parts: Though typically fished whole during their spring run, sections or chunks of eulachon can still be very effective, especially if you want a smaller bait profile or are using frozen supplies. Their high oil content remains a major draw.
3. Lamprey Sections: A year-round champion, lamprey eel is incredibly oily and emits a unique, pervasive scent. Cut into 2-4 inch sections, their tough skin helps them stay on the hook. Scoring the sides can further enhance scent dispersal.
4. Other Resident River Fish (Pike Minnow, Sculpins, etc.): Parts from other fish that inhabit the Fraser can also be effective, as sturgeon are accustomed to feeding on them. Crucially, always check the current BC fishing regulations regarding the use of specific fish species as bait. Some species may be protected or have restrictions on their use. If permitted, chunks or strips of these fish can be a great alternative, especially when salmon or eulachon are not prevalent.
The Art of Preparation & Rigging: Turning Parts into Perfection
How you prepare and present your fish parts can make all the difference.
- Freshness is King: Use the freshest parts possible. If using frozen, ensure they were frozen while fresh and thaw only what you need for the day to maintain quality.
- Strategic Cuts: When preparing chunks or strips, think about scent release. Scoring the skin or making angled cuts can expose more surface area. For thicker pieces like salmon heads, splitting them can be advantageous.
- Hooking with Purpose:
- Single Barbless Hooks: Standard and mandatory for sturgeon in BC. Sizes typically range from 7/0 to 10/0, depending on bait size.
- Secure Placement: Pass the hook through the toughest part of the bait (e.g., skin, cartilage near the bone) to ensure it holds during the cast and while sitting in the current. Avoid completely burying the hook point; good exposure is critical for hook-ups.
- Bait Buttons/Stoppers: Small plastic bait buttons or even a piece of rubber band can be slid onto the hook shank below the bait to prevent it from riding up the line or over the eye of the hook.
- The Magic of Bait Thread: Indispensable for securing softer fish parts or ensuring your bait withstands the Fraser’s currents and potential attention from smaller fish. Wrap pieces of flesh, gills, or even looser head sections firmly but not so tightly that you squeeze out all the natural juices.
- To Scent or Not to Scent? While some anglers experiment with commercial fish oils or scents, fresh, high-quality fish parts usually provide more than enough natural attraction. If you do use added scents, do so sparingly and ensure they are permissible under local regulations. Often, the natural blood and slime are the best attractants.
Seasonal Strategies for Fish Part Success
Tailor your fish part selection to the time of year:
- Spring (March-May): Eulachon parts are a strong contender as their run peaks and wanes. Leftover frozen salmon parts from the previous fall can also be effective.
- Summer (June-August): A versatile period. Pike minnow or other legally usable coarse fish parts can be good. This is also a time when well-preserved frozen salmon or eulachon will produce.
- Fall (September-November): This is unequivocally salmon part season. As various salmon species enter the river to spawn and die, sturgeon actively feed on their remains. Match your offerings to the salmon species currently most abundant.
- Winter (December-February): Sturgeon still feed, albeit less actively. Oily fish parts like lamprey sections or nutrient-rich salmon heads can be particularly effective, as their scent travels well in colder water and provides a substantial meal.
Presenting Your Offering: Getting it to the Giants
- Find the Bottom: Your bait must be on the riverbed. Use enough weight (pyramid or no-roll sinkers are popular) to hold your offering steady in the sturgeon’s feeding zone.
- Read the River: Focus on deep holes, current seams (the edges between fast and slow water), drop-offs, and the tail-outs of pools. These are natural areas where food accumulates and sturgeon patrol.
Sourcing Your Fishy Arsenal
- Angler Leftovers: If you or friends are salmon fishing, the remaining heads, skeletons, and belly strips (after filleting for consumption) are perfect sturgeon bait.
- Tackle Shops: Many local tackle shops in the Fraser Valley carry frozen eulachon, lamprey, and sometimes salmon parts specifically for sturgeon bait.
- Fish Processors/Markets (with caution): Occasionally, fish processors or markets may have salmon scraps. Ensure anything sourced this way is permissible for use as bait and handled correctly.
- Ethical and Legal Sourcing: This cannot be overstressed. Only use fish parts from legally caught fish. Be intimately familiar with the BC fishing regulations regarding which species can be used as bait and any specific rules for the Fraser River. Never transport live fish between water bodies.
Handling, Storage, and Staying Clean
- On the Water: Keep your fish parts in a cooler with plenty of ice. This slows decomposition and maintains freshness. Handle bait with clean hands or gloves, as foreign scents (sunscreen, bug spray) can deter sturgeon.
- Long-Term Storage: If you have a surplus, fish parts can be frozen. Wrap them well in plastic wrap and then in freezer bags or vacuum seal them to prevent freezer burn and preserve quality.
- Riverbank Etiquette: Always pack out any unused bait and all trash. Keep your fishing area clean to respect the environment and fellow anglers.
Navigating the Rules: Regulations for Fish Part Baits
The British Columbia fishing regulations are there to protect the resource. It is your responsibility to:
- Consult the Current Synopsis: Before every trip, check the latest BC Freshwater Fishing Regulations Synopsis and any specific regulations for the Fraser River (Region 2) or tidal portions (DFO regulations).
- Permissible Species: Pay close attention to which fish species are allowed to be used as bait. The general rule is that fish suitable for human consumption should not be wasted as bait, but specific allowances are often made for things like fish offal or certain species like herring and anchovy in some contexts (primarily tidal). For sturgeon in the Fraser, parts of legally caught game fish (like salmon) are common, but always verify.
- Barbless Hooks: Mandatory for sturgeon.
- Catch-and-Release: All White Sturgeon fishing in BC is catch-and-release only.
The Enduring Power of Natural Baits
Using fish parts as bait for Fraser River sturgeon is a nod to the timeless predator-prey relationship that unfolds daily beneath the river’s surface. By understanding the preferences of these magnificent fish, carefully preparing your offerings, and fishing responsibly, you tap into one of the most effective methods for connecting with these ancient survivors. The scent of well-chosen fish parts, carried on the Fraser’s currents, is often the first invitation to a truly unforgettable angling experience.
For Sturgeon BC, we encourage you to embrace the natural advantage that fish parts provide, always prioritizing the health of the fishery and the respectful handling of every sturgeon you encounter.