Wanderer wrote:Shoot the carp, gut them, and then have them smoked (or do it yourself). When the smokin is done, pull the hide and bones away and run the meat through a hand meat grinder with the coarse grate.(This also takes care of any bones that were missed). Mix the ground up meat with Miracle Whip or Mayo until the consistency is correct to spread on a cracker. We used to do this with carp and with the black sucker that we speared in the spring. It is wonderful. It also goes well with cold beer.
Deebz wrote:I got the joke Kell ... I just really want to get a bowfishing rig and try my hand. I know a few guys that like to get rough fish to use as bait for traps and such, and I've also heard of people using them for garden fertilizer. An old guy I used to know would seine up carp out of the creek and then use them to make a homemade stinkbait for catfish... awful stuff, but he always had a basket full of catfish...
Ohio farms wrote:Thought I'd share a King salmon that I caught on Lake Ontario last summer. One of two 22 lb+ that I caught. I've been cedar planking them on the grill ever since.
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