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PostPosted: Nov 28th, '07, 20:50 
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I have lived and worked on the lower Murray for various periods of the past 55 years, back to the time when one could still see for 6 feet under water, before the flood of 1956, and before the European Carp became a problem. While we knew Redfin were an introduced fish, they were still clean, good-eating fish in those days.

The problem with our European Carp, as I understand it, is that while they are an algae-feeder in Europe, they have evolved into a bottom-feeder in the Murray through necessity - there wasn't a lot of algae to be had in the main stream of the Murray in the past.

While employed on Proud Mary, one of the passenger cruisers working the lower Murray, I had a lot of contact with the Carp, and with Dutch, German and Italian housewives who were determined to show me how to cook a carp - they all agreed that our Carp are different to the genuine European variety.

Even if they were clean, there are still way too many savage hooky little bones in them to make an enjoyable eating fish - a bit of fun to catch, make passable fertilizer, but there it ends as far as uses for the Eurocarp.

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PostPosted: Nov 28th, '07, 22:56 
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janetpelletier wrote:
Warminster near Philly? If so, you're only 1.5 hours away from me. :D


:) I might have to stop by and take a look at your system/s sometime.


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PostPosted: Nov 29th, '07, 01:48 
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Hi Ace,
Only one system, but you're more than welcome, Ace. PM me when you are ready and I'm sure we can work out a time to visit.

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PostPosted: Nov 29th, '07, 02:40 
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Yes Mick, carp do have a lot of small bones which is why it isn't my favorite fish either...

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PostPosted: Dec 24th, '07, 23:14 
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Nico wrote:
Yes Mick, carp do have a lot of small bones which is why it isn't my favorite fish either...


In Michigan we have what we call sucker runs... in the fall before the steelhead run, the suckers (carp) swim upstream to mate. There is no limit on how many fish you can take.

I usually fish with 20lb test in the river, 1/2 oz of lead weight, a treble hook with little blue sponges soaked with WD40....

I catch them by the cooler full. The trick to any carp is to cut out the mud-vane. Then fillet as normal. The small bones dissolve/soften when you cook or smoke the fish. Tastes like chicken! J/k, it is a stronger flavor, but if you take those steps they are a decent lot to eat.


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