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I copied the barring pattern from a photograph of a beautiful amago (and, after drawing round the paper template, cut that pattern into a sheet of clear, stiff cellophane sheet taken from a box of cakes)
This longer length makes it easier to mend my line after each cast
Season the salmon with salt, pepper and lemon juice and set aside
A good rule of thumb is to always make sure the claws are able to be seen without the skirt interfering or covering them up
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