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michaelpthompson

CAG Member
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About michaelpthompson

  • Rank
    Just warming up
  • Birthday 05/11/1955

Contact Methods

  • Website URL
    http://multipassionate.info

Previous Fields

  • Location
    Arvada, Colorado
  • Who Referred you?
    FishExplorer.com
  • Age range
    >50
  • Gender
    Male

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  1. I haven't had rubber bands for years. I've used pieces of stick, but it takes a minute to find one the right size. I decided store bought are faster and easier. Got like five hundred of them in little lattices for three and a half bucks. The plastic is hard and durable, and there's a slot in the middle that helps keep the line in place. Just makes my life easier for a low price. jdefreitas, glad you got it figured out. It's probably a lot simpler than you thought. There should be a tiny loop at the end of your hair. Shove your baiting needle through the bait, hook the loop and pull it back through, put something in the loop to prevent it pulling back and pull it tight so the stop doesn't fall out.
  2. Wow, thanks! Those were amazing. I think the purists among us were horrified at the ways the carp were treated, being dropped on the ground and such, and certainly at the third one, but I found the whole thing fascinating. The Japanese and Chinese people in these videos had an ultimate respect for the carp as a part of their cuisine.Seems like the water quality of the carp's habitat and the preparation and cooking techniques made a huge difference in the taste of a fish that gets so much derision here in the States. I liked the whole presentation. Much faster paced and complex compared to the US version of Iron Chef. I may even have to try some simpler versions of some of those recipes.
  3. Thanks Willem, very helpful. That's what I figured about the Newbie setting.
  4. I understand why I'm listed as "Newbie" since only posted 7 times so far, but I'm curious why I'm also labeled as a "Forum Guest." I'm logged in and a paid CAG member, so what does this mean?
  5. Thanks everyone for the informative bits of your messages. I never intended this question to be a debate on catch and release. Fish are managed differently in different areas. Apparently, many of you are primarily sport and/or trophy fishers, and that makes sense when carp need to be protected. We have such fish here in Colorado too. Our official state fish, for instance, is the greenback cutthroat trout, and by law must be released immediately, except under extremely limited circumstances. It was once nearly extinct, but is now being restored to greater population, in part by catch and release. And most other game fish have bag limits appropriate to maintaining their population. It's a balance. However, in Colorado, none of this is true of carp. Carp are overabundant in many waters, and certainly not endangered in any of them, as far as I am aware. We obviously fight the image many people have of carp as a bottom feeding trash fish that destroys habitat and crowds out other fish, just as those of you "back east" do. But I could eat my fill of carp every day without affecting their population in the least. There are some who advocate killing every carp you catch because they are so prolific. I don't agree with that, but it illustrates how different our situation here is. Perhaps in the future, carp will become more popular at the dinner table and will have to be protected, but that is not true today. So for now, at least I desire to catch a couple of ten pounders and try my luck at cooking and eating them. I'l keep you posted. And yes, I will release the larger ones. Thanks again for the gracious and informative answers.
  6. Thanks for the honest answer. Right now, I'm eating pickles with hot sauce. I enjoy it very much, but not everyone appreciates it, unless they've experienced it personally. Cheers!
  7. Thanks. That's what I wound up doing, but I wasn't sure if it was the right thing, or if I had broken it.
  8. Thank you for the replies so far. I know there are differing opinions on killing carp, so don't think I have not given this much thought. There was even a discussion here on the forum where some members wondered whether catch and release was even legal in Montana, since the fish and game laws consider them a nuisance species, which by definition are not allowed to be returned to the water. I think the regulations are just poorly written, but obviously, opinions are all over the map. In my home state of Colorado, carp are officially classified as a game fish, but there is no bag or possession limit as there is with other game fish. There are numerous carp in many of our lakes and streams, and they are seriously under-fished. The pond where I am mostly interested in fishing is deeply silted and not well-maintained, resulting in an overabundance of carp, which can successfully compete with most other fish in the marginal habitat. As for size, I would not want to try cleaning a large carp anyway. I was thinking that around ten pounds would be eating size, and removing stunted fish would actually benefit the overall population. Williamson, in his article, quotes studies showing that reducing the overall population of carp in a body of water tends to result in larger carp in the long term, rather than more numerous ones. Lee, you stated that carp are not exactly the tastiest of fish. Have you actually tasted carp, or is this just based on rumor? In my research, I have run across numerous stories and videos of carp being prepared into very delicious meals. People who dismiss them as bad tasting seem to be relying more on the American opinion of them as trash fish, rather than on actual experience. I don't know if this is your situation, but as I begin my experience with carp, I wanted to make up my own mind. If I believed all the negative rumors about carp, I would never bother fishing for these nasty, bottom-feeding trash fish that do nothing but ruin the habitat and kill off all the "good" fish. :-) Thanks again for taking the time and effort to reply.
  9. Ordered a couple of method leads online and I'm not sure how to rig them. Here's a link to the item description. I was a bit confused when I tried to tie on a hair rig. One end of the lead seems to be standard inline, but the other end has a ring. How do I pass my main line through this? I messed with it enough that the two ends came out. Not sure, I may have broken it. Passed the line through it and tied a swivel on the other end. Basically standard inline, but if there's already a ring or loop, I don't know how to pass the main line through, so I don't know how to rig the top end. If I just tie it on, I don't have much confidence in it not breaking under strain. Any ideas? I tried running a line through the narrow end, but it gets stopped at the ring on the other end, doesn't go through. Thanks.
  10. Just got my new member welcome packet, and thanks! I've been reading the article "Cyprinus Carpio" by Bob Williamson. Very informative and enlightening. On page 6, Williamson comments on carp physiology, mentioning Y bones, "Commercial processors and anglers who want to fry the filets usually make a series of perpendicular cuts across the filet. When done properly, the bones are dissolved by the hot grease allowing the fish to be eaten bones and all." He also mentions red muscle mass, saying it can have a stronger taste due to the higher fat content in this tissue. Now I've seen lots of different YouTube videos about cleaning and cooking carp. Some of them seem to result in very little meat because all the Y bones and red meat are cut away. Some even avoid the rib cage entirely, saying there's not enough meat there to bother with. So I have a couple of questions. First, what experiences to people have with red meat and Y bones? Do you get rid of them, eat them, or some other alternative? Secondly, can anyone recommend a video, or at least a photo showing the perpendicular cuts mentioned by Williamson? I'm not sure what kind of frying he is talking about, or whether other cooking methods (smoking, grilling, etc.) would produce similar results. Thanks in advance for any help you can give. Michael
  11. I wonder if the difference is in the definition of the term "harvested"? The main regulation clearly says "all fish," not all non-ANS fish. If you release immediately, has that fish been "harvested"? I didn't see a definition in the regs, but in the context of the description of catch and release, it would appear likely that "harvested" means killed, or at least placed in a livewell, on a stringer, in a cooler, or some other such method of taking the fish. Immediate release would not seem to be the same as harvested. At least to me. And I see additional evidence of the legality of immediate release since Savayman pointed out you can get a Whopper Catch & Release Award for a carp.
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