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philaroman

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About philaroman

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  • Location
    Phila., Pa.
  • Who Referred you?
    louis
  • Age range
    >50
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    Male

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  1. so, you "lovingly" punch a steel bolt through mum's/dad's cheek; "lovingly" torture mum/dad for 10-20 min.; "lovingly" drag them underwater (or, other lethal environment) for an extended egocentric netting/matting/measuring/weigh-in/photo-op; then, magnanimously release them back into their living room ??? all you 100% C&R guys torture living creatures for your own entertainment -- ADMIT IT & LIVE WITH IT!!! At least, I can tell myself I'm 90% honing my hunter/gatherer skills, for a 10% harvest. Admittedly, anglers' ASTRONOMICAL financial impact heavily contributes to the protection/maintenance of said living creatures' habitats (so they have a place to thrive, to begin with) -- that's enough to assuage anyone's guilt & I'll get off my Devil's Advocate soapbox, before I get started on the laughable notions of "carp care" ...back to table-worthiness: ALL the cypriniformes I've tasted (dozens & dozens of species) had sweet, mild, flaky, white meat riddled w/ intramuscular bones -- too inconvenient for most prissy, spoiled Westerners; excellent table fare for the rest of the World. Carp are no different, but they are among the biggest, most voracious & long-living omnivores, so they will taste like their environment (progressively more so, w/ size). It may be tough to find unpolluted waters where the mud they root in & vegetation they eat has no strong/unpleasant odor/flavor. An excellent indicator of good "eatin' waters", is a large healthy crayfish population. red muscle; aka, grey meat; aka, blood line; aka, lateral line, is essentially a sensory organ w/ much more blood flow, nerve endings & oil -- it's a softer, more delicate, stronger-flavored meat. I rather like it in smaller fish, well-stored & cooked soon after capture, but it spoils MUCH faster then the rest of the fish (hence, the fishy reputation) -- best to cut it out of bigger fish, stored longer (esp., for grinding/fishcakes) for all the "bone-dissolving" techniques/recipes (scoring/frying, canning, baking), research what Mid-Westerners do w/ suckers -- plenty info. out there... works fine for carp <10# (pref., <5#)
  2. are you trying to give your pet fish "the munchies", LOL? the seeds don't have any/enough of the psychoactive/medicinal cannabinoid compounds that affect humans carp anglers use hemp & other seeds for their oily, protein/vitamin-rich nutrition goodness as fish-food, they're good for any omnivore w/ pharyngeal teeth/plates, esp. Cypriniformes
  3. 6' is a bit short & don't get fixated on "Carp Rod" as the official classification... look for the more Moderate actions among 3-pc. Inshore rods (7'-8') & Salmon/Steelhead rods 8'+
  4. all Sander family, along w/ perch N. American sanders are smaller & more elongated, than cousins across the pond
  5. well, the mature seeds are brown & make you puke -- doesn't sound like corn investigate local edible plants, for possible bait
  6. how light are you going on the tackle?
  7. start out w/ smaller carp in smaller streams: it really helps to actually see the fish; know that they're there & not likely to leave a somewhat confined area until the water levels rise; and observe their behavior... then, set up upstream from them, chum, & wait for them to find YOU... after you gain a little experience & confidence in your choice of baits/rigging, move to bigger water
  8. ALL FISH LOVE BLOODWORMS!!! dig in the muck to find some (like the carp do) & match your SJs' size/color to that
  9. Plan 5: have the golfers beat the BFers w/ their clubs, while the true anglers fish a full lake & watch ...that way everyone stays busy/entertained
  10. I CHEATED: got the lightest, X-Slow 11'6" UL Noodle (1-4# line rating) used a broken 5' UL to make a short alternate butt section now, I have the 7' 10" XUL option
  11. yellow split peas are my absolute favorite dry legume for carp (and many other Cypriniformes... any F/W omnivore, really) great for any application that requires a dry/soaked/cooked legume, processed into paste or particles -- rather than in-the-can convenience even though the protein content isn't the highest, there's still plenty & every other category ROCKS: color, flavor, aroma, cost, availability, etc...
  12. WOW... ANY bow-fishing, for ANY species in a Wildlife Management Area (aside from brief, rare, special-circumstance population control... maybe once a decade, if needed) -- WTF is wrong w/ Connecticut???
  13. in spots like that, I take 10-15 min to gather some brush/sticks to make myself a walkway... weak, thin, dry-rotted stuff works fine to distribute your weight -- kinda' like snowshoes
  14. extremely rare in Lower Delaware R. Basin (I'd guess far, far below 1%) -- aware of a few caught, but honestly don't remember seeing one, in person... smaller lakes/ponds with koi & goldfish/hybrids may improve your odds... couple hrs. drive West to Susquehanna R. Basin, would DEFINITELY improve your odds
  15. location, location, location... I'm in Philly & can't remember the last mirror I saw anywhere in my area... out of many hundreds caught over many years (maybe even thousands observed/caught over decades) pretty sure that mirrors are a tiny fraction of 1% in the Lower Delaware R. Basin, unless there are isolated lakes/ponds with higher concentrations, that I don't know about
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