| 摘要 |
A blended fish chum system using dry fish food modified for buoyancy to either provide for a desired floating characteristic or a desired sinking characteristic. Fish oil is added to the fish food used for floating characteristics and fish oil is added to the fish food used for sinking characteristics. A starter fish chum comprising sinking fish food to which crustacean oil is added, is mixed with the combination of sinking fish food and fish oil. The floating fish food mixture, which has been dried, is blended with the sinking fish food mixture, which has also been dried, to form the blended fish chum. The mixture ratio is varied to achieve desired floating or sinking characteristics of the resultant blend. The resultant blended fish chum is added to a self regulating mesh bag with its clip/draw string, which is vacuum sealed to ensure freshness and long term dry, non-refrigerated storage.
|
