freeline-104 - Flipbook - Page 227
JOHNASH
TERRY
THORNLEY
DEMPSEY
GEDEN
Terry – That’s right . All th a t t h es e we re l i t tl e b re a k t h ro u gh s ,
a n d we started the sesame se e d o i l . We we re u s i n g re a l ly o i ly
b a its, filling out milk prote i n b a i ts w i t h s es a m e s e e d o i l s a n d
Ch inese sesame seed oil. O n e o f th e mo s t p ro l i f i c an gl e rs wh e n
yo u and I first met was a g uy c a ll ed A l an S mi th . O n e o f h i s
favourites was grinding d ow n c a t b i s c ui t s . T h a t’ s wh a t t h ey
were into, a lot of tho se g uys . A l o t o f t h o s e go o d b a i t s c a me
f rom supermarkets, didn’t th ey ? S ti l l to d ay, i f yo u we n t i n t h e
s u permarket you could ma ke a b r i ll i a n t b a i t .
Rob – So what sort of ye ar d i d yo u st a rt u s i n g Tu n a a n d
G a rlic?
Terry – When I stated f i s h i n g Wrays b ur y wa s I s t ar te d
u s ing the Tuna and Garlic. T h e o r i g i n a l Tu n a a n d G arl i c wa s
when I would get liqui dis e d t i n s o f tu n a . I ve ry rare ly p u t
a ny flavourings in b aits bec a u se I wa s a h e av y b a i te r. I k n ew
FR E ELINE 97
