Often in the reservoirs of Siberia and the Urals, it is possible to meet such interesting fish as Siberian roach, or as it is called Rudd. This subspecies has a very big difference to their relatives – fast reproduction. That is why it is so popular, and sometimes it caught in large quantities, one might even say industrially. Most often, the size of this subspecies is slightly more common roach and in winter quite often come across individuals at 200-300 grams. Try to understand how is the fishing for Rudd in the winter.
Where and when to catch?
The most successful period of winter fishing should be considered for the November, December and February in January – the fish practically “takes”. It was at that moment as soon as the pond was a first ice, this subspecies is the most active, but as soon as the ice thickness begins to grow, fish begins to lose its interest in absolutely everything. For this reason to catch Rudd in January, is quite difficult. Great bite begins to recover with the onset of the thaw.
As for the time, of course – early in the morning and the afternoon, which lasts almost until sunset. As soon as the sun is hid, can pack up and go home, already biting more will not be exact. Also look for the weather conditions, as frequent weather changes (especially several times a day) may adversely affect the appetite of the fish. However, the overcast evening is the most suitable time for fishing.
Search for the Rudd on the river it is best to have the concave shoreline area, right there, in the deep reaches and wintering fish. But with the onset of thaw the fish rises from the depths to the shallows.
What better fish?
For fishing from the ice, the fishermen use ordinary float rod with a firm nod. And the exact answer, what to bite this fish, to give is extremely difficult, so don’t be afraid to experiment. But the most popular among fishermen, are considered as bezusadochnye jig (a Jack)and jig with natural tips. As the last of the attachments is most often used bloodworm, bread crumb, or a home-cooked, dough, or semolina.