I cut the shallow bag out of my collapsible net and replaced it with a deep mesh laundry bag.
My net has to be able to hold at least 30 pound fish. This one was close.
38" length with a 25" girth pushing 27# on the scales.
That's Urban Angling, baby!
Sneak peek ....more pics after a dinner date with my sweetie.
First cast. 15 minutes of give and take line. Asked a fellow urban angler who was bassin for a few photos .
Buglemouth Bass? Carp are strong fighters.
Amur. Or grass carp. Also Caught 3 Commons and the same mirror carp for the 3rd time.
Those are nice ones. Reminds me of fun times with my grand dad about 60 years ago. What is the popular bait now. He used a concoction of cotton, dough and molasses.
That recipe works great. The cotton fibers mixed into the dough help keep the bait on the hook longer and the molasses releases a scent trail that sugar crazed carp can't resist. Corn is king. Tried and true but illegal in this state. I use sourdough bread usually unless I cook up some "boilies" made of corn juice, vanilla, flour into dough then ropes then boiled then cut into tootsie roll sections.
Carp are super wary and easily spooked but also greedy as pigs. ;D
In the spring when we got tired of shooting them with arrows and gigging them we would catch them on flies. Smoked carp from clean water are good eating.
They pitchfork carp for sport, here.not my cuppa. i have a friendly wager with a fellow carp angler.."if you eat one , I will, too." Still considering it. We do have some clean water carp. Crystal clear Bear Lake up north and a nearby pond.
Another shot.
No "long arming" needed with this fish. :D
Top angling, very nice fish. Great when you get that nod nod
and it's play time, what more can a guy want.
Nice pics.
Quote from: Steve-O on July 19, 2015, 07:08:30 PM
They pitchfork for sport them here. i have a friendly wager with a fellow carp angler.."if you eat one , I will, too." Still considering it. We do have some clean water carp. Crystal clear Bear Lake up north and a nearby pond.
Another shot.
Don't eat the dark meat but the rest is as good as smoked salmon. Watch for bones.
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Don't eat the dark meat but the rest is as good as smoked salmon. Watch for bones.
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Yea, carp have about a million Y bones, I'm told.
As good as smoked salmon? :o You sure your taste buds are in normal working order? I had smoked salmon, yesterday. Not thinking of smoking carp anytime soon. We'll see after my annual Alaska trip in September. IF I come home without, fresh coho, halibut, rockfish, etc.....maybe i'll get desperate enough to try it.
Now salmon that gets eaten, won't be long now till
the grilse/salmon are up our salmon club river.
Like this fella i caught last season.
Quote from: Steve-O on July 19, 2015, 07:58:16 PM
As good as smoked salmon? :o You sure your taste buds are in normal working order?
I lived in SE Alaska, ran a substance gill net and lived on what I caught, shot or harvested on the beach. We smoked, canned and consumed 100-150 8-12 pound sockeye a year and I was taught how to smoke fish by an elderly Tlinket neighbor and do a good job. Carp are far better than humpies (yuck, who would eat a "sea slug"), about the same as a coho, chum (Oncorhynchus keta ;)) or short system Chinook but no were near as good as a sockeye or long system Chinook. Bonk, bleed, gut and chill a clean water carp (common carp or Cyprinus carpio are what we ate) then smoke it and see for yourself. The secret is proper care of the fish before smoking. Mountain whitefish and clean water suckers are also good to eat when properly cared for and smoked.
Paul, here's some average Oregon ocean caught fall salmon, I've landed fish in the high 40's (22kg) when I lived in Alaska and put two over 50# on the boat. I never could break 50#. I need to scan the photo of the IGFA 6kg record chum salmon I caught.
(http://i54.photobucket.com/albums/g104/IGFA19Keta/Fish/DSCN1339_zpsfe55e9a4.jpg) (http://s54.photobucket.com/user/IGFA19Keta/media/Fish/DSCN1339_zpsfe55e9a4.jpg.html)
(http://i54.photobucket.com/albums/g104/IGFA19Keta/Fish/DSCN1388_zps74289f4a.jpg) (http://s54.photobucket.com/user/IGFA19Keta/media/Fish/DSCN1388_zps74289f4a.jpg.html)
(http://i54.photobucket.com/albums/g104/IGFA19Keta/Fish/DSCN1336_zps61926b4a-1.jpg) (http://s54.photobucket.com/user/IGFA19Keta/media/Fish/DSCN1336_zps61926b4a-1.jpg.html)
Hi lee, that's some size of fish buddy.
A catch of any size fishing from a river bank
on land is a bonus.
Can be bloody hard graft.
My first salmon was many years ago on the fly,
i saw it take it, turn and fish on.
Nice fish Lee! Wow a world record Salmon is no easy feat!
I have had some good smoked cold water spring-time suckers before too. Never got the courage to try smoking one of the carp I caught though. I believe they could turn out ok. This talk of smoked cold water fish reminds me of when I used to work with the old timers netting Lake Superior whitefish for the state. They would sing old time sea shanties while we hauled and picked, and treat us to a variety of home smoked treats at the boathouse while we dealt with the catch. Never saw any Humpies in the lot though.
Humpies are sold as Pink Salmon in cans. They are a low oil fish and OK if it's the only salmon you have if properly taken care of and not frozen.
Steve,
On eating the carp, I remember a show on the Food Network entitled Diner's, Drive-ins, & Dives. A few years ago there was a show on a restaurant in Omaha Nebraska that prepares and sells over 2,000 pounds of carp EVERY WEEK. So someone likes it. Actually, their finished product looked good. They took they whole (gutted and skinned) fish and cut it into about 5-6" pieces. Then on each piece of the fish they would slice the fish to the bone (on both sides of the fish) and make their slices about 1" apart. They battered the fish and forced their breading onto all the flesh and made sure they got the breading into all the cuts. They then deep-fried the fish for about 10 to 15 minutes and the finished product looked great and all the customers say the fish tastes great and the general consensus was that all the small bones "disappeared". I guess I remember this episode so well because one time about 40 yrs ago I tried to fry some carp and it was NOT edible because of the bones. Bottom line is that if I was in Omaha I would probably try it. Hey--It was FRIED!! ;) ;) ;D
TomT
Wow can't believe I missed these last posts.
I have heard that carp are excellent smoked, but I've only ever caught one. I was fishing a real small jig tipped with a night crawler in shallow water from my 8' pontoon with electric trolling motor. The water exploded and I thought I had a train on, lol. Actually jumped out of my skin.
Lee those are awesome salmon. I have never passed the 19lb mark personally. Every body else on my boat catches the big ones.