I’ve noticed that people are releasing caught Carp. Is this legal? Is it ethical? Originally being from Wisconsin, I think there they are considered a rough fish and it is illegal to release them.
Erik
where i live you can release them.
and when i catch them i release them always.
i have heard about some states not allowing you to release them.
you will want to check with your local department of fish and game to see if its ok. 
in europe they go to EXTREME lengths to make sure the carp gets back into the water alive and well.
i even read once that they would lay out a blanket, so that when the carp came to be landed they would pull it up onto the blanket. where they would gently take the hook out and then revive it for a long time then let it go. :shock:
thats alot to go through for something thats supposed to be a invasive species.
:shock:
but over there they make a huge living/sport out of it so i guess it all works out for them right!
When I C&R ANY fish, Carp, Bass, Gill, Gar, Grennell(Bowfin to some of ya’ll) or Trout, I handle them gently and make sure they have revived before going back to fishing. Isn’t that the reason to C&R?? Here in Kentucky any and all fish can be C&R’ed, As far as I know.
There are places and there are places.
Dependin on ewhere u are it may be leagal on not to release the carp. You should alway check local regulations. You do not have to feel bad about killing or keeping the carp - two pound female(a small one) can lay over a million eggs each year.There is no such thing as ovefishing carp.
Other contries are different. Carp is native to europe and asia and there are things that keep their populations down so C&R there makes sense, especially that it it most likely the most sought after fish there.
If you think that it is strange consider this: In Japan by law you must instantly kill any spiecies of black bass that you catch. They are considered a invasive spiecies and apprently releasing them alive carries some penalties. I know some folks over here that would have a s…y fit if you killed a largemouth… :lol:
Man, be careful here. I’ve have seen this topic degenerate into some real nasty, knockdown stuff. The European-style fishermen (and some flyfishing aficionados) are trying to promote C&R and the many others would as soon C&R rats in their house.
Used to be illegal to return them to the water in Iowa but they changed that a few years ago. I personally release any carp (I don’t eat) for a couple reasons.
One - I hate to waste pretty much anything.
Two - I don’t want dead fish stinking up my fishing area.
Three -(Okay, three reasons) If you really think the sportfisherman is going to make any difference (one way or the other) in an established carp population - well that’s a laffer. Check the biology.
OOOOOPS.
Thanks HideHunter.
By killing or keeping the carp I meant - Accidental killing or keeping for food.
I myself do not condone waste of the resource regardless of what it is: Want not waste not. If not for the fact that we eat the fish we catch I would not fish at all. As it is the only fish we keep are carp on one trip a year(the water is very clean there),socked trout (they will not survive the summer in this water anyway), crappies and walleys (but only what we can eat) and any other fish that is hurt and bleeding (if legal).In last two months we kept 1 fish even though we fished every Saturday and Sunday.
BTW a agree with anglers imact of carp fishery.
If someone knows how to do that please contact authorities trying to ged rid of carp in our major rivers…
I am quite sure that they would be very greatfull.
Mikie - You won’t catch any guff from me about eating fish. I do - often several times a week, year round (we get ice. too :)) I’m a firm believer in the “Selective Harvest” theory.
You mentioned the bass in Japan above. I wonder if things are about to change there. Saw an article that there is a “bass club” now and they are catching lots if 12 pounders and some in the high teens. Guess they are taking the “make lemonade” theory to heart.
As far as the European fishing for carp. It’s unbelievable. There are people who keep statistics on where/how/when certain fish were caught (all available through clubs) and plan vacations around fishing for one specific carp (they name them). I won’t even try to get into the equipment and bait they use but it makes for some interesting reading no matter where you stand on carp. I’ve actually fished with the Carp Anglers Group (CAG) an American club based on European methods. Most are great guys. But, believe me, thay can get every bit as fanatical as any fly fisherman.
It’s why they make chocolate and vanilla. 
From http://www.tpwd.state.tx.us/huntwild/wild/species/gcarp/
“Grass carp are potentially harmful to native resources. Currently, only triploid (sterile) grass carp are legal for use in Texas, and a permit is required to obtain them. Because grass carp is a potentially invasive species, an angler who catches one must immediately remove the intestines, except in waters where a valid Triploid Grass Carp Permit is in effect. In those waters, any grass carp caught must be immediately returned to the water unharmed. The herbivorous feeding habits of this species make it very difficult to catch. When landed, grass carp are excellent table fare despite their bones.”
Maybe this was what you were thinking of?
_________________
RRhyne56
http://www.robinscustomleadersandflies.com
http://robinsrumination.blogspot.com
From the Wisconsin regs book:
Rough Fish
Suckers, redhorse, carp, and other rough fish (unless listed as threatened or endangered, p.
12) may be taken by hand or hook and line. However, it is illegal to fish by hook and line in
a trout stream during the closed trout season. (See separate 2007?2008 Spearing and Netting
Regulations). You may return rough fish taken by hand or hook and line to the water.
Rough fish taken by spear or bow and arrow may not be returned to the water. Dispose of
them properly; do not leave them on shore or on the ice.
Obviously you folks don’t have silver carp and big heads invading your waters. They are some nasty, and dangerous fish to be boating around. We try to kill as many as we can. Bowfishing can be a fun way to nail a few. There is no way a dent can be made in them. They are LARGE plankton feeders… effecting the natural order of the food chain here. Maybe when you’ve been whacked in the head a few times while out for a bit of a cruise in the boat, you’ll want to fight back too. I don’t have any issues with leaving these fish for the birds turtles and critters to enjoy. 8)
what??!!! can you explain this crazyness to me? thats interesting.
Take a look at this www.fieldandstream.com/firstshot
wow!
thanks alot!
that was a very interesting read.
i would hate to have to fish a water with them in it.
[quote=“flyandtie”]
what??!!! can you explain this crazyness to me? thats interesting.[/quote]
I can’t get the link to work. What are we talking about here? Something like full-contact fishing? I could get into that. Tell me more, please!
Semper Fi!
OK, I found out about Big Head Carp via a search engine. We don’t have them here in Ga. That’s not fair! We should get our share of them here. I would love to tackle a 100 pound carp that could actually bring the fight directly to me, face-to-face. Extreme Angling…oh yeaaahhh!
I am happily the only person I have heard of in Ga. that purposely fishes for snakeheads. The DNR Rangers have secretly concluded that Delayed Stress Syndrome has finally taken it’s toll and turned me into a blithering idiot, but they just smile and direct me to waters where these critters have been reported everytime I ask.
If you haven’t tried fly fishing for these ugly monsters, then your are missing out on some great sport and wonderful tablefare. Around here, they take flies with abandon and are total demons on an 8 wt. rod. They can out fight the toughest bass or trout and do the aerobatics like a tarpon, tail-walking, air-borne spinning…the whole gamut. And they are absolutely delicious, with a flavor very close to expertly prepared smoked eel (my favorite).
I regularly eat carp and have 100s of great recipes for them. Carp are a seriously over-looked resource. Properly prepared, they are as good as any other fish, and better than some. I believe there should be a commercial fishery for them, like in Europe. There is nothing wrong with carp.
I eat gar as well, but they are beyond a novices ability to prepare. To properly clean a gar, forget it’s a fish and pretend it’s a turtle, and you’ll be well on your way. You’ll need a good, sharp hatchet, Tomahawk or machete to split the armour plating down the back. Once you get that off, just clean it like a carp.
Bowfins are absolutely delicious, and have the firmest, flakiest, whitest meat I’ve ever seen on any fish. It is delicately flavored, almost like haddock. Use lots of butter when cooking because, like Haddock, it can dry out easily since the flesh has little natural oil in it.
If more people would consider adding these fish to thier diets, the populations would be kept in check, and more people would be out having fun, which can’t be a bad thing.
We have the same problem with beavers here in Ga. They are a pest…no season, no limit. Fortunately, they make wonderful sausage and rotisserie roasts. My wife and I pretty much live on them as far as red meat goes. Beaver hamburgers are a delicacy. And the pelts are good for fly-tying and clothing.
I guess one man’s pest is another man’s gift. I am happy to use rough species as a resource.
I do not believe in killing anything unless it is for food, or self-defense. You kill it…you eat it! Fortunately, we have a large appetite!
Semper Fi!
Just an addition, if anyone is intersted.
Carp Nutritional Highlights
Nutritional Highlights
Carp, 1 fillet (6 oz.) (169.8g) (cooked, dry heat)
Calories: 275
Protein: 38.9g
Carbohydrate: 0.0g
Total Fat: 12.2g
Fiber: 0.0g
*Excellent source of: Potassium (726mg), Selenium (27.5mcg), Vitamin B12 (2.5mcg), and Vitamin E (15.3 IU)
*Good source of: Magnesium (64.6mg)
*Foods that are an ?excellent source? of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a ?good source? of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.
When cooked (dry heat), carp provides 0.797 grams of omega-3 fatty acids derived from EPA (0.305g), DHA (0.146g), and ALA (0.346g), per 100 grams of carp.
From the USDA
I will be happy to provide instructions on how to fillet a carp and end up with bonless meat, if anyone is interested.
Semper Fi!
I will be happy to provide instructions on how to fillet a carp and end up with bonless meat, if anyone is interested.
Please do. I could use some info to improove my technique.
For those of you that would like to see “the flying carp” here is the link to two part video.
Enjoy.
http://www.youtube.com/watch?v=yS7zkTnQVaM&mode=related&search=
Gigmaster - I’m familiar with “scoring” but if you are actually removing the bones - I’m waaay interested. I can do it on a northern in less time that it takes to write it, but I’ve tried every direction on those carp and still can’t figure out a technique.
thnx…g
What is everyone griping about? This is cool! Just put on a full-face motorcycle helmet and go boating and see how many you can bring home! You might not even need a fishing license. Far out!
To de-bone a carp, there are 6 or 7 steps. It takes about 20 minutes. You only end up with about 25% of the fishes weight in meat, but off a 20 lb. carp, that’s 5 pounds of meat at one time. That’s a good yield in anyone’s book.
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Remove the fillets from the body of the carp as you would any other fish. Cut around the ribs, leaving them attached to the skeleton.
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Lay the fillets skin side down on a cutting board and cut them in half lengthwise, cutting through the skin. Remove any fatty belly meat from the fillet. It has a strong flavor.
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Skin the fillet halves by laying them skin side down on the cutting board and slicing the meat from the skin, starting at the tail section. An electric knife works especially well for this, but any sharp knife will do.
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Remove and discard the dark red meat from the fillet halves.You now have delicious white meat, but there are still Y-shaped intramuscular bones hiding inside.
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Cut the rib cage section off. It is now boneless so you can use it without further preparation.
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The Y-bones lie lengthwise at an angle through the fillets. Slip the fillet knife in between the bones and cut strips that contain two or three bones, taking care to not cut any bones. It won’t take long to understand exactly where the bones lie.
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Now roll these fillets in cornmeal or your favorite breading and fry them as you would any fish. At the table, break the strip in half. The bones will stay in one half.You can eat the boneless half of the strip, then grab the Y-bones and pull them from the other half and eat it, too. It’s a lot like eating hot wings, but not as messy.
If you want completely boneless meat, then:
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Start with the top half of a fillet. Lay the fillet on your cutting board so that the outside of the fish is up.With your fingers, feel for a hard portion on the first inch of the filet.There are a couple of unusual pine cone-shaped bones in the first inch or so of the top half of the fillet.These make bone removal from that section impossible. Starting behind this hard section, holding your knife parallel to the cutting board, cut a long strip of meat from the top of the fillet, exposing the Y-bones.This will result in a boneless piece of meat about as thick as a crappie filet, but about two inches wide and very long.
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Using shallow cuts, free the meat from above and below the exposed Y-bones
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Turn the fillet over.You will see a row of white dots that indicate where the point of the Y-branch of the bone nears the cut surface of the fillet.Make a cut parallel to and right above the row of dots. Cut down until the knife contacts the main shaft of the Y-bone.Cut and scrape sideways with the knife to remove a long, rope-like piece of boneless meat.
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Repeat step 3,making your cut just below the row of dots and removing the remainder of the usable meat from the top half of the fillet.
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Now de-bone the bottom half of a filet.You have already de-boned the meat from the rib cage section when you left the ribs attached to the skeleton. Cut the ribcage section off and put it with your boneless meat. Now repeat steps 3 and 4 with the remaining portion of the bottom fillet. The bones lie very near the surface of the meat on the bottom half of the fillet, so there is no need to repeat steps 1 and 2.
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Repeat above with the other side of the fish.
By all means, please experiment with the above techniques and enjoy! If you mess one or two up while learning, don’t sweat it…it’s just a carp. There are plenty of them. They need to be used.
Semper Fi!