The Scrum 16 Assist Line is a braid designed specifically for making assist hooks. Its 16-strand structure gives it the ideal lightness and flexibility to optimize the mobility of the hook and its suction when attacking the lure.
Spool of 5 meters
Named "Tenya Tachiuo" in Japan, the Tenya saber is specifically designed to fish this atypical predator. This pelagic has a long, very flat serpentine body. It measures an average of 1.20 to 1.80 m but can exceed 2 m for a weight of around 5 kg. Able to see perfectly in the darkness of the abyss thanks to its large eyes, this ferocious predator has an impressive jawbone with long, particularly sharp teeth. Among the wide range offered by the brand, he chose two specific models adapted to fishing in our waters which are now available on the French market:
Ike jime is central to Japanese standards for the highest quality seafood in the world. Scientifically proven to improve the smell, texture, and flavor of harvested fish, ike jime starts by spiking the fish’s brain and draining the fish’s blood. Paralyzing the fish by destroying the spinal cord (shinkei jime) elevates the quality further. Until now, professional ike jime tools have been unavailable in the West.
ROPE REEL
- Material: polypropylene
- 3 strand rope
- White colour
- Length: 100 m
- Ø: 4 mm
- Resistance: 200 kg
This drop-In Swivel Insert turns any fixed rod holder into an ultra-functional swivel rod holder, perfect for those situations when side pressure is applied to the rod. This allows the rod to actually follow the direction of the fish, greatly reducing the possibility of line fraying or entanglement around guides.
the Tegaki is the tool that is used for performing ikejime. It is very similar to the technique used on frogs in laboratories called spiking or pithing.
The finest quality seafood is often associated with sashimi, sushi, and other Japanese raw fish preparations. Ike jime is a traditional Japanese slaughter technique that involves instantaneously euthanizing a fish by inserting a spike into its brain cavity. The fish is then thoroughly bled and undergoes spinal cord destruction (shinkei jime) before getting iced down.
You’ve probably brought fish home from a trip and created your own sashimi platter only to discover it didn’t quite taste the same and the texture wasn’t as nice as what you’re accustomed to ordering at your favorite Japanese restaurant. You just harvested the fish yesterday – it doesn’t get any fresher, so what gives? The way a fish is handled once it comes aboard is what truly makes the difference in terms of taste
ROPE REEL
- Material: polypropylene
- 3 strand rope
- White colour
- Length: 100 m
- Ø: 8 mm
- Resistance: 960 kg
