How does Fish Allure work?
Fishing at a molecular level
How Fish Allure can work for you!
What makes Fish Allure tabs different and better than other fish attractants?
The decal is simple to apply and lasts up to 60 minutes when wet. Fish Allure doesn’t wash off when it hits the water like fish oils, sprays or sticks. The water activates the amino acids in the decal and releases scent continuously, only while wet! This means that the active ingredients are never wasted or evaporated – YOU control when the tabs are activated! No mess, no spoiled tackle boxes and no waste. Join the Fish Allure revolution and try the fish attractant that has taken the industry by storm!
The Proof is in the Science
See for yourself…download our Field Study results here.
The breakthrough behind Fish Allure comes at the molecular level
After thousands of lab trials, scientists created a proprietary polymer film that stores and releases amino acids and other active ingredients at levels that exceed a fish’s scent threshold. Fish Allure is manufactured by Chemsultants International, a world-renowned technical organization which has been developing products for clients for nearly 30 years. Chemsultants’ roots in adhesive consulting have laid the groundwork for some of the most innovative consumer products on the market. Fish Allure is one of the latest examples of this. The Science2 Sport™ brand envisions using this patent-pending technology as a platform to launch other high tech products to enhance consumer experiences. Using this scientifically-engineered, patent-pending technology and award winning product will greatly enhance the overall experience of fishermen: amateur and professional anglers alike.
The Science Tells The Story…
1. Rolen SH, Sorenson PW, Mattson D, and Caprio J; Polyamines as olfactory stimuli in the goldfish Carassius auratus; The Journal of Experimental Biology, vol. 206, p. 1683-1696 (2003)
2. Derby CD and Sorenson PW; Neural Processing, Perception and Behavioral Responses to Natural Chemical Stimuli by Fish and Crustaceans; Journal of Chemical Ecology, vol. 34, p. 898-914 (2008)