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Hunting & Fishing
Anybody here catch carp?
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<blockquote data-quote="Master Carper" data-source="post: 4106746" data-attributes="member: 15527"><p>Sorry guys, been working my butt off and missed this post.</p><p></p><p>My preferred way to catch carp is with a fly rod!</p><p></p><p>I usually fish either a 7wt. or 8wt., depending on where I am fishing at.</p><p></p><p>Sight fishing and drag and drop is the best way to catch carp on the fly.</p><p></p><p>My preferred leader is a 12 ft. 0X tapered monofilament leader with a 3 to 4 ft. 8 lb. fluorocarbon tippet</p><p></p><p>Just as important as the rod you use, you have got to have a reel that has a good and dependable drag system! Otherwise, you will lose a lot of fish that you could have landed otherwise.</p><p></p><p>You also need a good hook, or they break or bend straight out!</p><p></p><p>Here are some of the flies that I tie specifically for targeting carp -</p><p></p><p>[ATTACH=full]406790[/ATTACH]</p><p></p><p>We have seen very few "small" carp this year, with most averaging from 8 pounds to over 20 pounds! Most of the 12+ pound carp will put you well into the backing on your fly reel, and it only takes just a couple of seconds to run out that 100 feet of fly line.</p><p></p><p>When caught out of clean water, carp are one of the best eating fish out there! Like others have said, pressure cooked carp looks smells and tastes like salmon salmon, and when made into "salmon patties" very few people can tell the difference between actual salmon patties and those made from carp.</p><p></p><p>Another good way to cook them is to take one of fillets and score it every half inch or so, with a cut going no less than 3/4th. the thickness of the fillet.</p><p></p><p>Take your seasoned cornmeal and not only coat the fillet with it, but make sure to get the cornmeal down in each cut made, so as to allow the fillet to cook completely through.</p><p></p><p>With no more than a 1/4" of cooking oil in a large cast iron skillet, fry each carp fillet in a medium hot skillet on both sides until it is golden brown.</p><p></p><p>The scores in the fillet will allow the bones to cook through and become tender, and you can eat the whole fillet without having to pick out the bones.</p><p></p><p>We do 2 fish fry's a year for 50 to 75 people, and carp is what I cook. I fry the fillets as described, as well as the carp patties. I cook somewhere around 80 pounds of fish at each fish fry, and so far, there has never been any left for leftovers the following day.</p></blockquote><p></p>
[QUOTE="Master Carper, post: 4106746, member: 15527"] Sorry guys, been working my butt off and missed this post. My preferred way to catch carp is with a fly rod! I usually fish either a 7wt. or 8wt., depending on where I am fishing at. Sight fishing and drag and drop is the best way to catch carp on the fly. My preferred leader is a 12 ft. 0X tapered monofilament leader with a 3 to 4 ft. 8 lb. fluorocarbon tippet Just as important as the rod you use, you have got to have a reel that has a good and dependable drag system! Otherwise, you will lose a lot of fish that you could have landed otherwise. You also need a good hook, or they break or bend straight out! Here are some of the flies that I tie specifically for targeting carp - [ATTACH type="full" alt="IMG_20230901_011102759~2.jpg"]406790[/ATTACH] We have seen very few "small" carp this year, with most averaging from 8 pounds to over 20 pounds! Most of the 12+ pound carp will put you well into the backing on your fly reel, and it only takes just a couple of seconds to run out that 100 feet of fly line. When caught out of clean water, carp are one of the best eating fish out there! Like others have said, pressure cooked carp looks smells and tastes like salmon salmon, and when made into "salmon patties" very few people can tell the difference between actual salmon patties and those made from carp. Another good way to cook them is to take one of fillets and score it every half inch or so, with a cut going no less than 3/4th. the thickness of the fillet. Take your seasoned cornmeal and not only coat the fillet with it, but make sure to get the cornmeal down in each cut made, so as to allow the fillet to cook completely through. With no more than a 1/4" of cooking oil in a large cast iron skillet, fry each carp fillet in a medium hot skillet on both sides until it is golden brown. The scores in the fillet will allow the bones to cook through and become tender, and you can eat the whole fillet without having to pick out the bones. We do 2 fish fry's a year for 50 to 75 people, and carp is what I cook. I fry the fillets as described, as well as the carp patties. I cook somewhere around 80 pounds of fish at each fish fry, and so far, there has never been any left for leftovers the following day. [/QUOTE]
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