Scuds

Comment

Comment by Bob Garner on October 8, 2013 at 7:02pm

Great Job there buddy

Comment by Jen Nayfly on October 8, 2013 at 6:59pm

Dick you've become a very good fly tyer!!! Welcome to the black hole (as the outsiders) call it!

Comment by dick tabbert on October 8, 2013 at 6:00pm

Me too. I use the plastic bags the Mustad hooks come in. It's fairly thick and no way a fish will destroy it. I cut them in 1/8 inch strips

Comment by Allen Morgan on October 8, 2013 at 5:45pm

I cheat when I do the shellback on my scuds.  I just use a strip of "Magnum" sized holographic flashabou.  It's already the right width, and gives the bugs a nice sheen.

Comment by David, aka, "McScruff" on October 8, 2013 at 4:25pm

You are a champ!
I see scud recipes, but they usually employ some exotic method for making the smooth shellback. I'll be interested to see how you handle that.
But first the shrimp!
We have them here, in Lake Murray, so I know I'd like to have scud and shrimp in my repertoire.

Comment by dick tabbert on October 8, 2013 at 4:23pm

Jeffrey these are scuds but in the Dakota's they call them fresh water shrimp. I did make you  up some shrimp I don't think I sent you any scuds you may have got them from someone else but they do sorta look familiar to the shrimp. I have the shrimp recipe done have to get on the site when I can figure it out.

Comment by dick tabbert on October 8, 2013 at 4:18pm

David I can do one up but now I have the shrimp recipe which I seem to have a problem loading. Leo showed me how to do it but I don't get the same page as he does when I go to bring it up but I did get the presentation part down. I'll work on the scud recipe next buddy that's an easy one.

Comment by dick tabbert on October 8, 2013 at 4:14pm

Slow David very slow there only 1/2 to 3/4 inches long. They sink real slow no weight except the hook weight.

Comment by Jeffrey D. Abney on October 8, 2013 at 4:05pm

I can't wait to fish mine in the Spring Dick.......I've already proven they are worthy!

Comment by David, aka, "McScruff" on October 8, 2013 at 4:04pm

And...what's the recipe?

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