| Carp
Control
To help control the spread of carp, people must first be able to identify them.
One control method is to provide useful information for fishing carp
and to encourage
people to catch carp because carp are wonderful, and strong
fighters. Carp can be caught from early spring to late fall, making
it a popular species in the hot summer months.
Fishing methods
Fishing methods are rather simple for carp. The only rule of thumb
is to keep the bait on the bottom. As far as fishing times go,
anytime is carp time, but carp fishing in lakes appears to be best
from 10 a.m. to 1 p.m. Don't forget other fishing opportunities carp
present. Carp are perfectly suited for bow fishing and spearing,
with flood times and spawning periods offering the best
opportunities.
The two most common baits for carp are canned corn and dough bait.
Tests show that canned corn is probably the most effective bait for
carp fishing. Dough baits with crushed corn added appear to be as
effective as corn.
According to Reuters
on Thursday, May 09, 2002,
Australian Scientists are planning to use new methods that
genetically modified fish to wipe out a European species of carp. By
inserting copies of a gene called daughterless into the fish they
hope to stop them from producing female offspring, which will
eventually kill off the European species.
The other control methods is to provide good recipes and to encourage
people to eat carp. Carp were a popular food
fish in Europe before introduction into North America.
Here are three recipes from the Nebraska Game and Parks
Commission (http://www.ngpc.state.ne.us/fish/fishes.html)
Carp Burgers (Credit:
Alfred Johnson, Kearney, NE)
- 4 pounds carp
- 1/2 teaspoon sage, powdered
- 1 teaspoon celery salt
- 1/4 cup onion, minced
- 1/4 teaspoon black pepper
- 1 teaspoon baking soda
Fillet carp, skin and remove rib sections. Mix baking soda with
enough water to cover fillets and soak overnight. Rinse fillets
under cold water and dry with paper towels. Run fillets through meat
grinder with fine blade twice. Mix onion, sage, celery salt, pepper
and carp well in a large bowl. Form into patties, roll in dry
pancake flour and drop into hot oil. Fry about 2 minutes on each
side until brown, drain on paper towels and serve with horseradish,
mustard, or shrimp cocktail sauce.
Pressure Cooked Carp
(Credit: Deloris Kneifel, Columbus, NE)
- skinned carp fillets cut into pieces
- 2 tablespoon salad oil
- 1 teaspoon pickling salt
Pack carp into pint canning jars and add salad oil and salt.
Pressure cook 90 minutes at 10 pounds of pressure. For a taste
variation add 2 tablespoons catsup, or 1 tablespoon of dry mustard,
or 3 tablespoons of Dorothy Lynch dressing.
Barbecued Carp (Credit:
Mrs. Carroll W. Durr, Nebraska City, NE)
- 1 carp skinned, with tail removed
- 1/2 cup chopped onions
- 1/4 cup margarine
- 1 cup barbecue sauce
Spread cavity with margarine then sprinkle onions, salt and pepper
inside cavity. Spread 1/2 cup barbecue sauce on piece of heavy
aluminum foil large enough to wrap fish, put fish on top of sauce,
and cover with the remainder of the sauce. Wrap fish tightly in
foil. Place in baking pan and bake at 350 for 1 1/2 hours. Turn 2-3
times during baking. When done place on platter and pour sauce from
foil package onto fish to serve.
Source:1. Nebraska Game and Parks
Commission, http://www.ngpc.state.ne.us/fish/fishes.html;
2. Australians Plan GM Warfare Against Invading Carp:
(Reuters on Thursday, May 09, 2002, http://enn.com/news/wire-stories/2002/05/05092002/reu_47171.asp)
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