Went catfishing and the cats were on vacation but the carp were cooperating. Try pulling this puppies on 10 pound test line. Lost a couple landed 3 took pictures next to my 6 gallon bucket for reference they were released unharmed. Lots of fun.
That's a good size carp. Must have been fun.
They were a lot of fun. An old man standing there told me you just threw 70 pounds of good eating back in the water. I did not know you could actually eat carp and if you cook them right they are very tasty. According to Mr. Robert. I guess I will have to try it and see.
Garry
Loc: Wellborn, Florida
Juancy1954 wrote:
They were a lot of fun. An old man standing there told me you just threw 70 pounds of good eating back in the water. I did not know you could actually eat carp and if you cook them right they are very tasty. According to Mr. Robert. I guess I will have to try it and see.
I've tried them in WV really good.
Smoke them. In Oregon we use them for garden fertilizer and they work very good. Could use them for crab bait too. The problem here is they eat Salmon Eggs. They eat food that other native and sought after fish eat. There fun to fight and you can brine and smoke them but I am not sure I would. If I did it would this time of year or when its even colder ( water temp) for quality. At least you had fun catching them.
Rusty Halo
Loc: NE Indiana, Auburn in DeKalb County
Growing up in northeastern Indiana, we considered carp "trash" fish. But after grad school I found myself living outside of Falls City, Nebraska, down in the southeast corner where NE, KS, and MO come together. It also happens where the Missouri River forms the border. There were a lot of first and second generation Germans living around there. They brought with them their love of eating carp --- and yes, carp are a European favorite. There was a small town (village) nearby called Rulo. I checked Google and it is still there. At that time there was a restaurant there that featured carp on the menu. They kept them in tanks and you could even choose the one you wanted them to fry up for you. I learned to eat carp and enjoy them, but somewhere in the back of my head there was always a little tick of memory and doubt from my upbringing. Catching and eating fish do have strong cultural preferences influencing both.
CamT
Loc: La Porte, Texas
Juancy1954 wrote:
Went catfishing and the cats were on vacation but the carp were cooperating. Try pulling this puppies on 10 pound test line. Lost a couple landed 3 took pictures next to my 6 gallon bucket for reference they were released unharmed. Lots of fun.
My grandson caught this one at Toledo Bend a couple of years ago
I live close to the Connecticut River in Mass. I am hooked on carp fishing,what fighters,they never give up.The river holds some HUGE trophy carp.Many people from far away countries fish for them exclusively down there.I haven't kept one yet,but I give a lot of them away and the folks are very thankful.
This is one my fishing partner got.35 pounds.
GOD Bless
Chris
Juancy1954 wrote:
Went catfishing and the cats were on vacation but the carp were cooperating. Try pulling this puppies on 10 pound test line. Lost a couple landed 3 took pictures next to my 6 gallon bucket for reference they were released unharmed. Lots of fun.
nice fish Juancy
I mostly fish for bass,but have been known to try out carp fishing when the bass have lockjaw
Lotsa times I carry a box of wheaties with me on the boat
just mix with a lil water and roll into small balls
next to the black bass carp are pound for pound the fightingest fish in fresh water
Juancy1954 wrote:
They were a lot of fun. An old man standing there told me you just threw 70 pounds of good eating back in the water. I did not know you could actually eat carp and if you cook them right they are very tasty. According to Mr. Robert. I guess I will have to try it and see.
I've always heard they were not good to eat, but I saw something that said it was how they were prepared. Don't remember what it was now. I always throw everything back in water anyway.
msmllm wrote:
I've always heard they were not good to eat, but I saw something that said it was how they were prepared. Don't remember what it was now. I always throw everything back in water anyway.
you
are a good person ms
release them
and mayhaps some other fisherman(Woman)can have the thrill of catching the same fish
Rusty Halo
Loc: NE Indiana, Auburn in DeKalb County
This is the way I was taught to prepare carp. Of course, I cut off the head and gut the fish. Then I slice the skin down the middle length ways and remove the fins. I usually use a fish skinner and peel off the skin. Then there is a process called "scoring"; where I make a cut the width of the fish making sure to get down deep enough to touch the back bone. I do this the whole length of the fish at about every 1/4 inch or so. After that the fish can be prepared with any coatings one prefers. I usually just pat them dry and roll them in flour. Sometimes I make a batter if a thicker coating is wanted. Then I put them in a fry pan with enough oil or fat to cover half of the fish at a time. Of course, they can be deep fried. I usually go to the butcher shop and get a supply of nice, clean beef tallow which lies around the kidneys then render it down for my frying. The secret is to do the "scoring" which allows the hot fat to get into the cuts or folds to cook the small bones everyone complains about otherwise. I found that a 5-7 lb fish was best. I suggest you give carp a try. You might just like them! Then, maybe not! It still is fun to talk about though.
Rusty Halo wrote:
This is the way I was taught to prepare carp. Of course, I cut off the head and gut the fish. Then I slice the skin down the middle length ways and remove the fins. I usually use a fish skinner and peel off the skin. Then there is a process called "scoring"; where I make a cut the width of the fish making sure to get down deep enough to touch the back bone. I do this the whole length of the fish at about every 1/4 inch or so. After that the fish can be prepared with any coatings one prefers. I usually just pat them dry and roll them in flour. Sometimes I make a batter if a thicker coating is wanted. Then I put them in a fry pan with enough oil or fat to cover half of the fish at a time. Of course, they can be deep fried. I usually go to the butcher shop and get a supply of nice, clean beef tallow which lies around the kidneys then render it down for my frying. The secret is to do the "scoring" which allows the hot fat to get into the cuts or folds to cook the small bones everyone complains about otherwise. I found that a 5-7 lb fish was best. I suggest you give carp a try. You might just like them! Then, maybe not! It still is fun to talk about though.
This is the way I was taught to prepare carp. Of ... (
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Are carp mild or strong flavored fixed this way?
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