fishinChristian
6/26/2012 8:47:00 AMWow. Come over to the East side. We have areas you can catch more carp than your arms can pull out. Late May to mid-June you can catch 200/day at Potholes in some places. Banks has 50lb plus carp. It's one fish we have too many of!
N E 1 FISSION
6/26/2012 1:03:00 PMGoing to eventually try there, my other choice is Green Lake, which can be like combat fishing. Carp is so fun to catch, but my friends want to keep them,...
LiveAsYouWill
6/26/2012 5:48:00 PMPeople keeping carp.... hmmm, that reminds me of operating a Pea-Combine over out of Quincy, Royal Slope, Moses/etc. I sure saw a heap of Mexican migrant workers catching and keeping every single one they landed. Based on the high-quality food in some real odd locations Mexicans have made, I bet they have something good going on w/ however they are prepping. Couldn't get out of combine, but use binoculars to watch them landing/keeping carp. Must be something to them. They would get excited every single carp they threw into their trucks, (no ice/coolers either)
islandbass
6/26/2012 11:09:00 PMNice report! I have considered targeting them, but I haven't the slightest clue. I have heard they are awesome fighters. In some places, Carp is a delicacy. Never tried one though but I have heard they can be good eats. Next time you see the migrant workers, call me. I can translate any questions you might have about how they prepare the carp. I can think of a good number of Mexican herbs, spices, and salsas that would kick phanny on any fish.
Boldasu
6/27/2012 11:55:00 PMIn some parts of Europe people go fishing just for carp for their taste.Here a good recipe.
Buttermilk Fried Carp Fillets
2 pounds carp fillets
1 cup buttermilk
1 cup biscuit mix or pancake mix
2 teaspoons salt
1/4 teaspoon dried lemon flakes
Remove the skin of the carp. Take out all the brownish-redish-colored part of the meat, the "mud vein"; discard. Chunk up the rest of the carp fillets.
Place fillet pieces in a shallow dish. Pour the buttermilk over them and let it stand for half an hour, turning the fillets over once during that time.Stir the salt into the biscuit mix.
Take fillets out of the buttermilk and pat them into the biscuit mix, covering both sides.
Fry fillets in deep fryer or in hot oil in fry-pan for 5 - 10 minutes until cooked through and browned on both sides. Use tongs or slotted spoon to turn them. (If oil is too hot, they will brown too quickly and not cook within.)
Drain on paper towels.
Serve with lemon wedges if available.
Enjoy
Buttermilk Fried Carp Fillets
2 pounds carp fillets
1 cup buttermilk
1 cup biscuit mix or pancake mix
2 teaspoons salt
1/4 teaspoon dried lemon flakes
Remove the skin of the carp. Take out all the brownish-redish-colored part of the meat, the "mud vein"; discard. Chunk up the rest of the carp fillets.
Place fillet pieces in a shallow dish. Pour the buttermilk over them and let it stand for half an hour, turning the fillets over once during that time.Stir the salt into the biscuit mix.
Take fillets out of the buttermilk and pat them into the biscuit mix, covering both sides.
Fry fillets in deep fryer or in hot oil in fry-pan for 5 - 10 minutes until cooked through and browned on both sides. Use tongs or slotted spoon to turn them. (If oil is too hot, they will brown too quickly and not cook within.)
Drain on paper towels.
Serve with lemon wedges if available.
Enjoy
