The truth is, I've probably caught more carp in my life than any other fish. The Sandusky Bay, about a half-mile from my childhood home, was knee-deep in them. You couldn't throw a baited hook into the water without catching one. Of course, we were hoping for catfish or even perch, so we considered them a nuisance fish, but they did put up a fight. The butcher at the shop in our little village would smoke a few and sell them. My mother liked them, but I never acquired the taste. Greasy and boney.
The few I have caught on a fly have felt like pulling in a waterlogged car tire. Brian's was the biggest I have ever seen in person. He had to work it hard to horse the fish to the net. Your description of what they are like to eat reminded me of mullet in Florida. The locals smoke mullet and then make a spread for crackers from the meat. It is considered a delicacy, but I think t has to be an acquired taste (which I have yet to acquire). But, then again, I have found a bourbon helps make it somewhat palatable.
Thank you, that is encouraging. All the stories are true tales. I have a couple more in the queue and a couple to write yet from my recent Virginia trout trip.
The truth is, I've probably caught more carp in my life than any other fish. The Sandusky Bay, about a half-mile from my childhood home, was knee-deep in them. You couldn't throw a baited hook into the water without catching one. Of course, we were hoping for catfish or even perch, so we considered them a nuisance fish, but they did put up a fight. The butcher at the shop in our little village would smoke a few and sell them. My mother liked them, but I never acquired the taste. Greasy and boney.
The few I have caught on a fly have felt like pulling in a waterlogged car tire. Brian's was the biggest I have ever seen in person. He had to work it hard to horse the fish to the net. Your description of what they are like to eat reminded me of mullet in Florida. The locals smoke mullet and then make a spread for crackers from the meat. It is considered a delicacy, but I think t has to be an acquired taste (which I have yet to acquire). But, then again, I have found a bourbon helps make it somewhat palatable.
I always look forward to your writings! What a beauty of a fish!
Thank you, that is encouraging. All the stories are true tales. I have a couple more in the queue and a couple to write yet from my recent Virginia trout trip.
Again, another winner from the pen of Ed Burghard. He brings the excitement to the reader with ease.
Thanks Myron.