Marukyu ABR (Advanced Boilie Recipe) boilies are available in six flavours and a variety of sizes.  Many of the baits and boilies sold in the UK have been developed and refined from a limited number of templates. Many share similar characteristics and, sometimes, the same ingredients. This can prove to be a problem when they are used because – especially on pressurised venues – fish learn to associate their characteristics with danger. This can be a smell, a taste, a colour or a consistency, but the outcome is the same – fish will avoid or ignore these baits.

A-Rated Baits

A is for attraction, and all Marukyu baits are formulated to be A-rated. Attraction is the essential feature of any great bait. Scientific research has shown that there are many substances that fish can detect through their sense of smell. Some are highly attractive and others are repellent, whereas some elicit little or no response from fish. In order for a fish to smell a bait, the odour it emits must be soluble in water. On their own, most oils have little or no solubility in water, and they are not major olfactory attractants to fish. Oil may ‘bleed’ from a bait, rising to the water surface, and this upward movement can invoke interest by fish to investigate further. And when a bait is eaten, fish can certainly taste oils that are present. But it is a fallacy to believe that fish can actually smell oils to any meaningful extent.

Boilie Flavours (The last 2 numbers are the boilie size in mm)

ABR1010/1015/1020 PROTEIN BOILIES THE MAIN FLAVOURING BEING OCEAN PRODUCTS 11 MAIN INGREDIENTS

ABR1110/1115/1120 NORI BOILIES THE MAIN FLAVOURINGS ARE SEA WEEDS AND MARINE PRODUCTS 11 MAIN INGREDIENTS

ABR1215 KANI BOILIES (MARINE FLAVOURS AND CRAB)  13 MAIN INGREDIENTS

ABR 1315  ICHIGO BOILIES (STRAWBERRY AND MILK MAIN FLAVOURS) 12 MAIN INGREDIENTS

ABR1415 SHISO BOILIES (ORIENTAL FRUIT MAIN FLAVOUR) 13 MAIN INGREDIENTS

ABR 1515 SANAGI BOILIES (SILKWORM CHRYSALIS MAIN FLAVOUR) 12 MAIN INGREDIENTS

Marukyu has developed what it believes is the world’s first environmentally friendly fish safe pop up boilie.

The pop-up, a simple concept – a boilie that floats, has been on the market for years. But Marukyu’s, as you would expect, are different.
“Most pop-ups use melanine, cork or other inedible substances to make them float,” says Tim Hodges, Marukyu’s leading carp consultant.
“But these are different – they are real food.”

The boilies, of which there are three flavours, are based around three of Marukyu’s famous ingredients: Nori (marine algae and seaweed), Ichigo (strawberry) and Sanagi (silkworm chrysalis). They are available as 15mm baits.

“The difference is,” says Tim, “that fish actually want to eat them.
“With many of the existing baits, the fish suck them in, realise they are not food, and blow them out. Yes you hook a few fish that way because of the hooking ability of our rigs. But its not ideal, its far better to be using a bait that fish actually eat.”

Observant readers will be wondering why there are no fluorescent baits in the range – something that Tim is quick to counter!

“There are two reasons for this. The first is that Marukyu will never put anything into the baits that could be construed as an industrial dye – that is a total no no.

“But secondly, as these are real baits that taste and smell just like our other baits, you don’t need thgem. They attract fish from large distances. You don’t need a highly visual bait when the fish want to eat it anyway.”
The baits are designed to be buoyant enough to pop-up off the bottom lifting your rig. Tests have shown no waterlogging after periods of 24 hours.
Tim continues: “Marukyu’s scientifically developed line of boilies comes as close as possible to mimicking the carp’s natural diet.

The range allows a varied and tactical approach to carp fishing for the entire year. Using the same baits all the time is going to be a disadvantage. But with Marukyu, you have greater options.”

Many of the baits and boilies sold in the UK have been developed and refined from a limited number of templates.  Many share similar characteristics and, sometimes, the same ingredients. This can prove to be a problem when they are used because – especially on pressurised venues – fish learn to associate their characteristics with danger. This can be a smell, a taste, a colour or a consistency, but the outcome is the same – fish will avoid or ignore.