SuzukiSavage.com - Fine fishing technique demonstrated

justin_o_guy2 Serious Thumper Offline What happened? Posts: 55279 East Texas, 1/2 dallas/la.	Fine fishing technique demonstrated 05/16/11 at 05:30:21 http://www.youtube.com/watch?v=x3Bf0WhvsNk&feature=youtu.be Yes, even you can get your limit this way.
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bluesrockdoc YaBB Newbies Offline SuzukiSavage.com Rocks! Posts: 42	Re: Fine fishing technique demonstrated Reply #1 - 05/16/11 at 06:12:33 Combine fishing with skeet shooting? A case of beer, few boxes of shotgun shells... A fun day on the river!
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thumperclone Serious Thumper Alliance Member Offline PGR rider riding with respect Posts: 5818 Grand Junction Colorado Gender:	Re: Fine fishing technique demonstrated Reply #2 - 05/16/11 at 07:37:19 how many is the limit? do you need a license?
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mick Serious Thumper Alliance Member Offline Hell-bound Posts: 7323 Dayton Oregon Gender:	Re: Fine fishing technique demonstrated Reply #3 - 05/16/11 at 10:32:23 They should come down that river with nets like a trawler,and sell the fish to the Japonese. darn things I bet they tast like ka ka. Or make fertilizer out of em.They have to be stopped before getting into the great lakes. Does anyone know if anything is being done ?
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WD

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Re: Fine fishing technique demonstrated
Reply #4 - 05/16/11 at 17:48:19

Washington and Oregon make you throw back silver (grass) carp. Down south here, the things are a menace, MS and TN Rivers are both loaded with them.

Mick, if you cut out the mudline from the fillet and fry them in pure peanut oil they taste pretty good. Kinda boney though, think haddock, hake or similar salt water "trash fish". If you leave the mudline and cook them any other way they taste like the Columbia River smells in Portland, at low tide. Cross between mud, sewage and algea. Ever had fish in Paris, Venice or Brussels? Same thing.

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mick

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Re: Fine fishing technique demonstrated
Reply #5 - 05/16/11 at 23:34:03

WD wrote on 05/16/11 at 17:48:19:

Washington and Oregon make you throw back silver (grass) carp. Down south here, the things are a menace, MS and TN Rivers are both loaded with them.

Mick, if you cut out the mudline from the fillet and fry them in pure peanut oil they taste pretty good. Kinda boney though, think haddock, hake or similar salt water "trash fish". If you leave the mudline and cook them any other way they taste like the Columbia River smells in Portland, at low tide. Cross between mud, sewage and algea. Ever had fish in Paris, Venice or Brussels? Same thing.

I shall give em a miss,we have a Squaw fish in the rivers around here and there is a price on there head,I think one buck a fish.nasty buggers about as big as a medium trout.

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arteacher Serious Thumper Offline Ride as if your naked and invisable! Posts: 2581 London ontario Gender:	Re: Fine fishing technique demonstrated Reply #6 - 05/17/11 at 07:10:17 What is the "mud line?'
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Re: Fine fishing technique demonstrated
Reply #7 - 05/17/11 at 07:34:47

mick wrote on 05/16/11 at 10:32:23:

They should come down that river with nets like a trawler,and sell the fish to the Japonese. darn things I bet they tast like ka ka.
Or make fertilizer out of em.They have to be stopped before getting into the great lakes.
Does anyone know if anything is being done ?

Mick- google "Asian carp" and you will get all the info you want.

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Southpaw

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Re: Fine fishing technique demonstrated
Reply #8 - 05/17/11 at 18:25:06

I'd be trolling up and down that river with hand nets (so you only get the carp without harming the other fish populations) and throwing them up on the bank for the raccoons etc. to take care of! That's one pest you don't want to take over the waterways! I'm sure there'd be a game warden writing me tickets to the policeman's ball all day, but until they come up with a worthwhile solution I wouldn't be sitting with my hands in my pockets!

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WD

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Re: Fine fishing technique demonstrated
Reply #9 - 05/17/11 at 20:57:26

"Mud line" is the dark flesh near the base of the fillet. Where anything that causes "off" flavors settles in the flesh. No different than catfish.

Mick, I remember squaw fish all too well. Grew up in western Washington, used to go to Bonneville area and catch a truckload at a time for beer money. We've got big ugly sucker minnows like that in the rivers here too. Not many trout though (thank god, now THOSE taste awful), water is mostly too sluggish and/or warm.

Asian restaraunts here pay top dollar for wild caught carp (any kind) buffalo (another bony trash fish), suckers, chubs, etc. There is a market for them. Last time I went to Frisco carp and buffalo were priced higher than salmon (not surprising, salmon is inedible unless it came from Scandanavia).

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drharveys - FSO

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Re: Fine fishing technique demonstrated
Reply #10 - 05/20/11 at 05:11:51

Rough fish like that are why gefilte fish was invented.

My mom's recipe starts with extracting the "jelly" from the bones -- in other words, fish head, tail and skeleton soup stinking up the whole house!

The end result, however, is delicious.

Nineteen good sized carp -- those guys need a big pot and a meat grinder -- and some horseradish for the final results!

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