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We got stopped at the tunnel and the guy asked me to open the back of my trailer. As he did so I said to him "has anyone ever told you your a dead ringer for captain birdseye" 🤣
It was foul weather and he had the full smock and hat thing sea guys wear...the white beard, 60+ the lot.....the wife cracked up, the 2 other anglers looked at me and grimaced, he smiled. He said "what's under that lot" I said "fishing gear, it took us a hour to pack it but if you want to check fill your boots" he just smiled and said something like "on you go". Now I wouldn't normally say boo to a goose but for some reason that night I was on one 
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In reply to Post #16
Thanks
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In reply to Post #15
Thanks i will be careful on display of bait 
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There was a thread last year saying that people had problems with the customs at st malo
I always go via the tunnel and although I’ve been stopped and searched it’s mainly for explosives they are concerned about and not bait even tho it’s been visible I’ve not had it confiscated 👍
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In reply to Post #14
St malo I think 4 out in 2 vans and the other sailed straight through. I don’t think they can be arsed with searching but if it’s on display….
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In reply to Post #11
Thanks for the heads up,
Where did that happen?
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In reply to Post #11
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In reply to Post #11
Thats a worry im going in a couple of weeks and was planning to take a fair bit
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Be smart with loading the van / car nothing says bait / food more than a cool box….a mate of mine recently had over £600 of fresh bait taken off him at customs as it seems they are getting a bit smarter
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Brilliant this makes me feel a lot more confident,
Thanks everyone 
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| | | Belch | | Posts: 4085 |  | | MODERATOR | |
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In reply to Post #7
I freeze crumb all the time as I'm a tight *rse with boilies . . . if they don't go in the lake I wont refreeze/re-use whole but will blitz and crumb . . . this includes old pop ups!
Would def blitz when they're fully defrosted - simply bag them up in a ziplock (or vac seal if your posh) and try and remove as much air as poss by rolling into a 'sausage' to squeeze out before ziplocking. Weirdly I find they defrost really quickly . . .just take them out the morning your fishing, put the bag in a bucket and it'll be ready to use by the time you get to the lake/river . . .
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In reply to Post #7
Having frozen crumb a lot, floating isn’t an issue if you add liquids as it rehydrates and adds weight.
Add the liquids whenever you want, I tend to do it once thawed as it’s a crumb, it’ll absorb pretty quickly.
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Thanks for the replies,
I think i will take them out 2 days before i go thaw them out a bit over 1st night crumb them all and then put them into 1kg bags, i will then add the liquid to 2 or 3 kilos so they get soaked in for the second night ready to fish on day 3 the remainder i will put back in the freezer and will add liquids at the lake as needed, as there is a freezer at the lake, and if i dont use them all i can put them back in the freezer when i get back, And hope i dont get floaters
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In reply to Post #1
Have you considered just air drying the crumb and then packing into sealed bags/tubs ? This would negate the need for cool boxes/ bags and ice packs. You can then rehydrate on the bank using your liquid of choice or even just lake water. The small particle size would have it rehydrated in no time.
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In reply to Post #1
1st off I never tried it but if your going to freeze fresh crumb I'd get rid of as much air as possible before freezing it as otherwise it'll dehydrate in the bag and might float (don't ask, never happened to my boilies, nothing to see here )
I'd be tempted to add the liquids after defrosting for use, more control in consistency that way.
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In reply to Post #1
I think I would crumb it BEFORE drying it.
If you dry it right out I would imagine it'll either be too hard to go through the grinder, or smash into dust?
As for adding liquid, apparently boilies (etc) will take on liquid as they thaw and suck it back in (depending maybe on the liquid used...the thinner the liquid the more will be absorbed, more oily liquids will just glaze/clog it).
I'd be tempted to do half and half, some on the crumb before freezing...and the rest of the liquids whilst thawing.
No science amongst that lot, just gut feeling
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In reply to Post #1
Food always tastes better a few days after being in the freezer. Might be the same if you add the liquids and then freeze. Certainly wont go off i wouldnt have thought?
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I want to take frozen boilie crumb to france on a upcoming trip,
I havent done this before so be gentle with me 
Do i dry the boilies then crumb it and refreeze it as crumb,
or can i add the liquid additives to it after crumbing it and refeeze it with the liquid on it?
or should i add the liquid to the crumb a day or 2 before going?
Thanks
Dave
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