Max Bait Trays keep trolling baits cool but not soggy

Danny Sykes was tired of having soggy baits, but he needed to rig his offshore trolling baits the night before to be ready for hot action when he went fishing off the North Carolina coast. That began his quest for a cooler insert that would protect baits from falling into the water from the melting ice, but not block the cold the baits needed to stay fresh. From this desire, the basics for Max Bait Trays were born.

Sykes experimented with several materials before deciding that .080-gauge aluminum provided the best combination of durability, light weight, resistance to saltwater and the all-important ability to transfer cool from the ice to the bait, without having to cover it in ice and allow the runoff to soften it. Max Bait Trays are powder-coated and white for ease in cleaning and to best reflect light and heat when left on the cooler or deck for a few moments while changing baits.

Max Bait Trays are built in North Carolina from components made in the United States. They are available in two depths, in a wide variety of length and width combinations to fit most popular coolers. The 2.3-inch deep tray is ideal for rigged baits, while the 3.9-inch deep tray holds boxes of bulk baits. The trays interlock and can be lifted out of the cooler without fear of one sliding off. The only accessory is a prep station/cutting board that uses interlocking tabs to fit securely into the top tray and also helps insulate the cooler from the top.

Max Cooler Companion is a sister product to Max Bait Trays and is used to layer food in coolers for a picnic, camping or tailgating. They come in the same depths and a wide variety of sizes. Max Bait Tray and Max Cooler Companion are sold in many sporting good and tackle retailers. For more information visit or

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About Jerry Dilsaver 73 Articles
Jerry Dilsaver of Oak Island, N.C., is a freelance writer, as well as a former national king mackerel champion fisherman. Readers are encouraged to send their favorite recipes and a photo of the completed dish to possibly be used in a future issue of the magazine. E-mail the recipes and photos to Jerry Dilsaver at

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