Trad Gang
Main Boards => PowWow => Topic started by: Friends call me Pac on August 10, 2009, 03:14:00 PM
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What do you do with carp (dispose) after you shoot them?
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I let the turtles, 'possums, and 'coons and such feast on them. Hey, them animals gotta eat, too. I usually bowfish in a rather large lake or river, so not many people are alarmed by a bunch of dead fish concentrated in a small area.
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Originally posted by Friends call me Pac:
What do you do with carp (dispose) after you shoot them?
This.......
(http://i4.photobucket.com/albums/y110/robtattoo/TN%20home/Fishing7.jpg)
Mmmmmmmmmm good!
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that looks pretty darn good! what color is their meat?
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Originally posted by robtattoo:
Originally posted by Friends call me Pac:
What do you do with carp (dispose) after you shoot them?
This.......
(http://i4.photobucket.com/albums/y110/robtattoo/TN%20home/Fishing7.jpg)
Mmmmmmmmmm good! [/b]
I have a gar recipe and know how to clean them. Anything special to clean and cut up a carp?
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If I shoot just one or two fish, I'll leave em for the critters to feast on. Sometimes I'll keep some gar and clean em. The meat on gar is really good.
I like to keep carp, but not to eat. I'll use carp to bait my trotlines, limblines, juglines and crawdad traps. I will keep buffalo, though. Buffalo meat is excellent.
If I shoot a pretty good haul of fish, I'll keep what I want, and the rest goes to a buddy of mine who traps feral hogs and keeps em. Hogs know the sound of my truck rolling up now!
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I have a gar recipe and know how to clean them. Anything special to clean and cut up a carp? [/b]
Nope, just whack the fillet off each side, cut into 1" wide goujons, roll in seasoned cornmeal & fry until golden.
Only thing to mention, they're as bony as heck. From now on, I'll be flaking mine off the bones & making fishcakes, rather than frying steaks.
Very creamy, delicate flesh. Not unlike trout.
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Are we talkin' 'bout the same kind of carp here? Now, there's the ole mud carp, and then there's the grass carp, etc. Now, I don't think I wanna eat an ole mud carp, but then again, I never have so I don't guess I would know how they taste. But I really don't think I could(eat one).
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Yep, the common old, much maligned Cyprinus carpio or Common Carp. Mud living, bottom feeding, trash fish extrordinaire.
Soak the fillets overnight in clean ice water & it becomes a delicate, creamy taste sensation much beloved of Eastern Europeans & Russkii the world over.
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Good stuff Rob!
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Originally posted by ishoot4thrills:
Are we talkin' 'bout the same kind of carp here? Now, there's the ole mud carp, and then there's the grass carp, etc. Now, I don't think I wanna eat an ole mud carp, but then again, I never have so I don't guess I would know how they taste. But I really don't think I could(eat one).
I'm going to give it a try and will report back with a review. Shoot I ate a lot worse in survival school. Nothing like trying to pretend a big ol worm is a spagetti noodle. MMMM....mmmm
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If you like catfish, then you will like carp, they eat the same thing, especially buffalo carp. But Gar are my favorite to hunt and eat, poor mans lobster and no bones.
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Went yesterday but my boat motor conked out. Too much oil in the mix. Had to make do by standing on a small bridge and shoot at gar as they swam by.
Things I learned:
gar know how much string you have and will swim about a foot farther than your string is long
Twisted mason line isn't the best thing to use. Bought some braied mason line tonight and changed it out.
Gar are as tough as squierrels. I shot one at max range and I swear I saw the arrow bounce off of him. I used a file and made a good point on my fish head to see if that helps.
Got the gas/oil mix fixed I think and will try again tomarrow. Even the wife is willing to eat some gar.
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(http://i214.photobucket.com/albums/cc157/pactac/100_13501.jpg)
No carp but I did get a gar. I cut the back straps out of the gar and placed it in the ice water in my cooler. I would highly suggest tin snips when cleaning these fish. They really worked great splitting the gar's skin down his back so i could get to the back straps.
After I got home I cooked half of it by frying and the other half was cooked with a Crab Boil.
I was very suprised with the flavor and so was the wife. The poor man's lobster was pretty good but both of us agreed the fried gar was the better of the two.
Best of all the wife asked when I was going again.