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Pogie and Mac's......cut off the tail right at the base, and the next two-three inches is my prime. While the middle and next piece near the head have those nice guts, you are usually tossing the guts out as chum on the cast anyway. And then that small strip on the belly splits, and the chunk lays butterflied and flat, instead of being a nice alluring chunky morsel.
Herring, if not fishing them whole, then I just cut right in half to make two baits.
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