Utah Lake fishing report 7/25/03

[cat_man]

I've actually never done it this way before. What I usually do is fillet the carp, and cut up the meat into about 3/4 to 1 inch pieces (cubes) and then I put a bunch in several trip-sized bags and freeze them. On each trip, I just take one bag along with me and use the pieces from that bag for that trip. This time, I got a little lazy and didnt want to cut them all up, so I just filleted each side and froze each side in a separate bag with some water in it and all the air squeezed out to prevent freezer burn. I didn't even take the scales off first. Another reason I left them whole was because of TubeDude's suggestions on how to cut them into strips for tipping jigs. He has some great tips on how to prepare white bass, carp or perch for bait. His posts are under the Perch in Bear Lake thread. I've attached some of his comments to this post.

I know that you should leave the skin on so the bait will stay on the hook, but don't leave the scales on.
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