I thought I'd start a thread on berley as an easy to find go to thread for those who want to know where to start.
What ingredients do you all use for certain species? e.g. Blue swimmer crab shells for snapper, squid and cockle shells for whiting, aniseed, bread curry, what ever it is.
How do you create your delicacy? Do you mince with an old school meat grinder or mix up with a kitchen mixer/grinder?
Do you put it all in a ice cream container and freeze or do you only use fresh?
Do you have a special way of distributing your berley? Did you make a home made berley cage or do yo