Huge Carp

[Erawk]

Well Whizzle and I went out last night to Callville to chase some bass. The wind was pretty bad after launch so we we decided to land on a beach and soak some bait. This is the first time I've ever brought bait on a trip with TheWhizzle, and boy am I glad we did.

After catching 5 or 6 catfish I was soaking bait again when my pole went BENDO! It felt bigger than the cats we had been catching and when it started to make runs, I realized it must be a carp. I knew better than to horse on it so I let him do his thing. It was dark and we didn't use the flashlight so we didn't realize what we were dealing with until Whizzle went to land it with the net and realized IT WAS TOO BIG for the net! haha

Check out this beast! 33" 17lbs
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[syncityangler]

[shocked][shocked][shocked] what a PIG!! nice catch there man!!! there goes my chance for the lead in the carp category LOL [cool] that must have been a fight! did u get it on corn? [fishon]
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[Erawk]

Right! It was definitely a surprise. Actually, it took a nightcrawler.
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[CoyoteSpinner]

[quote Erawk]Right! It was definitely a surprise. Actually, it took a nightcrawler.[/quote]

Trash fish or no, THAT's entertainment! Hogs like that - they just don't seem to get tired or quit!

And who says worms are silly! Bwaha! Eat IT!
What's the state record out your way on carp?

[playa702]

Holy Carp!!!!. Carp put up a good fight so I can only imagine how that hog was.In the 2012 Nv fishing regulations it says any carp over 15#s is eligible as a trophy fish. Nevada state carp record is 34# 10oz at 37.75".
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[Erawk]

Entertainment indeed. Carp are definitely nasty. I don't like them but I do like to catch BIG ONES! My policy on Carp is the same as the title of an old Metallica album, "Kill Em All" [cool]

"Eat It!"

Oh I did, haha. I prepared it according to this recipe except for the cigarette part since I quit smoking.

Ingredients:
Whole fresh Carp, gutted
Beach Sand
2 lengths of 2" x 4" per fish (as long or slightly shorter than fish)
Coat-hanger or Wire
Half a cigarette
Salt & Pepper

Preparation

After gutting the carp, lay them in beach sand on each side and get a good coating. This is to reduce slime. Then take a lit cigarrette and place it in the fishes mouth. This is to impart a smoky flavor and to remind the fish one last time of lazy days eating cig butts at the marina.
You then take each carp and place it between two lengths of 2" x 4", wrapping them with the hanger or wire to secure the wood pieces to the carp. You then place each prepared carp into or over your fire pit or bbq. Allow at least 30 minutes of cooking time. Use a splash of water to keep the flames from completely burning the 2x4's. THIS IS VERY IMPORTANT. After the 30 to 45 minutes of cooking has elapsed start checking the fish to see if the flesh has become firm. Once you are confident that the fish is fully cooked, remove them from the heat/fire.

Serving:
Gently unwrap the wire from the wood/fish and discard the wire. You then take each piece of wood and sprinkle generously with salt and pepper. Throw the Carp away and then eat the 2x4's.

DELICIOUS!!!!!!

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[Erawk]

You're right. I looked it up when I got home and over 15lbs is considered a trophy carp. I was a little surprised, I thought they would need to be bigger.
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[playa702]

Sounds like a great recipe, Ill have to try it out one day.
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[TheWhizzle]

That was a big fish man. The pictures hardly do it justice. Props to Erawk for landing him without incident. That fish didn't want to be caught.

Anytime someone catches a big fish, the first thing I think about is the knot. I don't think people get enough credit for tying a good knot that holds up to a trophy fish. So good job there.
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