Gone Fishin’!

I was just wondering how many fish (carp or tench) could potentially be stocked into a body of water. For example into a body of water around 1 Acre ranging from 1 feet to 5 feet in depth?

wow! one is like, way too many!

Jimmy has caught two fish in Yellow Creek. He has tied the line holding the 4.90 kg steelhead trout to the tail of the 2.35 kg carp. To show the fish to a friend, he lifts upward on the carp with a force of 77.3 N. What is the tension of the rope connecting the steel trout and carp?

The acceleration of the two fish is first found as the difference between the total weight and the lifting force = total mass x accel;

F - (mg + Mg) = (m+M)a

77.3 - (4.9+2.35)(9.8) = (4.9+2.35)a

a = 6.25/7.25 = .86 m/ss

The tension in the rope is then found by writing the forces just on the trout (bottom fish);

T - mg = ma

T = m(g+a)

= (4.9)(9.8+.86)

= 52.2 N

If not, what is your opinion on a good reel for carp?

hey man, zebco makes some great products for all different types of applications but man i wouldn’t suggest using a 202. a 202 is a good reel for pan fish small bass and small cats but i wouldn’t too much suggest going after a big carp with one. if you are just looking for a reel for a small price and want a decent reel i would suggest the zebco 33 classic or the zebco rhino. should be able to get one or the other for under 30 bucks. man i hope this helps you out a bit and if you choose to use the 202 and you get ahold of a good sized carp loosen your drag and work the fish and dont try to force him on in. use your rod and your drag to get him on in. good luck good fishin be safe and remember to share the experience

Really, the pike and Salmon season is up. I still like to catch carp have a lot of corn meal left and some other ingredients to make the carp bait. I live in New York, Central. Is it okay to still gO?
Specially have something for Thanksgiving?

Sounds like you’re asking if the carp will be biting…you’ll never know if you don’t go. You’ll have to do some searching because of all the cool weather about but that’s what separates those who fish with those who catch…experience. ~good luck catchin’.

P.S.

The additional detail part, I can see that, A little side dish made with traditional carp recipes from yesteryear sounds good. If nothing, I’m sure you find something in one of the many markets your way. ; )

I am thinking about building a pond in my garden and stocking it with koi carp, however i am a complete novice, could any would give me a ruff start up cost and a list of items that i will need?

Depends on where you live. They make preformed plastic tubs that can be used for this, but they aren’t deep enough if you live in an area that freezes in winter. The better way is to dig a pond in the ground then cover it with a rubber liner, that way you can make it any shape, size, and depth. You can use natural stone for waterfalls and borders. Of course you’ll need a pump and filter to circulate water. There are tons of books relating to this subject. Just go to your nearest garden center, or Lowes and Home Depot for these books.

What’s your best / most favorite carp recipe?
Please include the recipe!

Title: SAVORY POACHED CARP (HOT OR JELLED)ggggggggggggg
Categories: Seafood, Main dish, Passover Yield: 4 servings

2 Red onions; minced
1/4 c Wine vinegar
3/4 c Water
1 1/2 c Vegetable stock
2 Ribs celery; minced
1 lg Carrot; peeled; minced
1/2 lg Lemon; seeded & sliced thin
2 tb +2 ts. sugar
4 Sprigs parsley; tied into
-Bundle with white cotton
-Thread.
2 1/2 lb Fresh carp; cut into 1?
Slices.
Watercress sprigs

Put onions vinegar and 1/4 c. water into 3-qt.
Dutch oven. Bring to a boil. Cook, uncovered, over
med. heat until all liquid evaporates, stirring often.

Add remaining water, stock, celery, carrot, lemon,
2 tb. sugar, and parsley bundle. Bring to boil.
Reduce heat to slow-boil and cook, uncovered, for 5
min. Add fish. Bring liquid to boil and baste fish
several times. Reduce heat to simmering. Cover and
cook for 30 min. Uncover, raise heat slightly and
slow-boil for 10 min. longer.

With slotted spatula, transfer slices to plate.
Discard skin. Pull out bones, separating large chunks
of flesh to make bones visible. Spoon with a little of
the hot poaching liquid. Cover to keep warm.

Strain contents of pot thru a fine sieve. Rinse
out pot and fill with strained broth. Stir in
remaining sugar. Bring to a boil over high heat;
reduce until abt. 3/4 c. remains. Pour exuded liquid
from fish into the pot.

To serve hot, portion individual servings onto warm
plates and spoon with some of the poaching liquid. To
serve jelled, arrange fish in wide casserole in one
layer. Pour poaching liquid over it. Cover tightly and
chill overnight (poaching liquid will jell). Cut into
serving pecs.; garnish with watercress.
Yield: 4 servings as main course–6 as appetizer.
Serve with beet horseradish.
gggggggggggggggggggggggggggggggggggggg
BIER FISCH (GERMAN BEER FISH)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Whole carp (2-3 lbs with
-head)
2 tb Butter
1 md Onion, chopped
1 Celery stalk, chopped
1/2 ts Salt
6 Peppercorns
3 Whole cloves
4 sl Lemon
1 Bay leaf
1 Bottle beer
6 Gingersnaps, crushed
1 tb Sugar
-fresh parsley for garnish

This recipe is an old tradition in Germany. The sauce
combines sweet, sour, and spicy flavors. In Germany,
fresh carp is used, but since it is hard to find in
the U.S. other fish may be substituted.

Remove head from fish and reserve for making fish
stock for other recipes. Lay fish out as flat as
possible, breaking bones along back. Melt butter in a
skillet. Add onion, celery, salt, peppercorns and
cloves and mix. Top with lemon slices and bay leaf.
Place fish on top. Add beer. Cover and simmer 15-20
minutes, or just until fish flakes with fork. Transfer
fish to a platter, cover with foil to keep warm.
Strain cooking liquid, pressing some of the vegetables
through. Put gingersnaps and sugar in skillet, stir in 1-1/2 cups strained liquid. Cook, stirring constantly, until thickened. Garnish fish with parsley. Pass sauce for pouring over fish and boiled potatoes as side dish. Makes 4-6 servings
ggggggggggggggggggggggggggggggggggggggggggggggg
Title: FISH IN HORSERADISH SAUCE
Categories: Fish
Yield: 6 servings

2 Carrots
2 Celery stalks
1 Parsley root
1 Onion, quartered
5 Peppercorns
1 Bay leaf
2 ts Salt
6 c Water
2 lb Fish fillet (carp, sole,
-pike, or similar fillets)

—————————SAUCE—————————
3 tb Butter
3 tb Flour
3/4 c Horseradish, cream style
1 ts Sugar
1/4 ts Salt
2/3 c Sour cream
2 Eggs, hardboiled, peeled,
-and sieved

1. Combine vegetables, dry seasonings, and water in a
saucepan or pot. Bring to a boil; simmer 20 minutes,
then strain. 2. Cook fish in the strained vegetable
stock 6 to 10 minutes, or until fish flakes easily.
3. Remove fish from stock. Arrange on serving platter
and cover with plastic wrap. Chill.
4. Strain fish stock and reserve 3/4 cup for
horseradish sauce; cool. 5. For horseradish sauce,
melt the butter in a saucepan, then blend in flour
until smooth, making what the French would call a
roux. 6. Add the cooked fish stock gradually, stirring
constantly. Cook and stir until the sauce boils and
becomes thick and smooth. 7. Remove from heat and stir
in horseradish, sugar, salt, sour cream, and eggs.
Cool for 15 minutes. 8. Pour the horseradish sauce over the chilled fish, and garnish with shredded lettuce.
gggggggggggggggggggggggggg

What’s your best / most favorite carp recipe?
Please include the recipe!

Title: SAVORY POACHED CARP (HOT OR JELLED)ggggggggggggg
Categories: Seafood, Main dish, Passover Yield: 4 servings

2 Red onions; minced
1/4 c Wine vinegar
3/4 c Water
1 1/2 c Vegetable stock
2 Ribs celery; minced
1 lg Carrot; peeled; minced
1/2 lg Lemon; seeded & sliced thin
2 tb +2 ts. sugar
4 Sprigs parsley; tied into
-Bundle with white cotton
-Thread.
2 1/2 lb Fresh carp; cut into 1?
Slices.
Watercress sprigs

Put onions vinegar and 1/4 c. water into 3-qt.
Dutch oven. Bring to a boil. Cook, uncovered, over
med. heat until all liquid evaporates, stirring often.

Add remaining water, stock, celery, carrot, lemon,
2 tb. sugar, and parsley bundle. Bring to boil.
Reduce heat to slow-boil and cook, uncovered, for 5
min. Add fish. Bring liquid to boil and baste fish
several times. Reduce heat to simmering. Cover and
cook for 30 min. Uncover, raise heat slightly and
slow-boil for 10 min. longer.

With slotted spatula, transfer slices to plate.
Discard skin. Pull out bones, separating large chunks
of flesh to make bones visible. Spoon with a little of
the hot poaching liquid. Cover to keep warm.

Strain contents of pot thru a fine sieve. Rinse
out pot and fill with strained broth. Stir in
remaining sugar. Bring to a boil over high heat;
reduce until abt. 3/4 c. remains. Pour exuded liquid
from fish into the pot.

To serve hot, portion individual servings onto warm
plates and spoon with some of the poaching liquid. To
serve jelled, arrange fish in wide casserole in one
layer. Pour poaching liquid over it. Cover tightly and
chill overnight (poaching liquid will jell). Cut into
serving pecs.; garnish with watercress.
Yield: 4 servings as main course–6 as appetizer.
Serve with beet horseradish.
gggggggggggggggggggggggggggggggggggggg
BIER FISCH (GERMAN BEER FISH)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Whole carp (2-3 lbs with
-head)
2 tb Butter
1 md Onion, chopped
1 Celery stalk, chopped
1/2 ts Salt
6 Peppercorns
3 Whole cloves
4 sl Lemon
1 Bay leaf
1 Bottle beer
6 Gingersnaps, crushed
1 tb Sugar
-fresh parsley for garnish

This recipe is an old tradition in Germany. The sauce
combines sweet, sour, and spicy flavors. In Germany,
fresh carp is used, but since it is hard to find in
the U.S. other fish may be substituted.

Remove head from fish and reserve for making fish
stock for other recipes. Lay fish out as flat as
possible, breaking bones along back. Melt butter in a
skillet. Add onion, celery, salt, peppercorns and
cloves and mix. Top with lemon slices and bay leaf.
Place fish on top. Add beer. Cover and simmer 15-20
minutes, or just until fish flakes with fork. Transfer
fish to a platter, cover with foil to keep warm.
Strain cooking liquid, pressing some of the vegetables
through. Put gingersnaps and sugar in skillet, stir in 1-1/2 cups strained liquid. Cook, stirring constantly, until thickened. Garnish fish with parsley. Pass sauce for pouring over fish and boiled potatoes as side dish. Makes 4-6 servings
ggggggggggggggggggggggggggggggggggggggggggggggg
Title: FISH IN HORSERADISH SAUCE
Categories: Fish
Yield: 6 servings

2 Carrots
2 Celery stalks
1 Parsley root
1 Onion, quartered
5 Peppercorns
1 Bay leaf
2 ts Salt
6 c Water
2 lb Fish fillet (carp, sole,
-pike, or similar fillets)

—————————SAUCE—————————
3 tb Butter
3 tb Flour
3/4 c Horseradish, cream style
1 ts Sugar
1/4 ts Salt
2/3 c Sour cream
2 Eggs, hardboiled, peeled,
-and sieved

1. Combine vegetables, dry seasonings, and water in a
saucepan or pot. Bring to a boil; simmer 20 minutes,
then strain. 2. Cook fish in the strained vegetable
stock 6 to 10 minutes, or until fish flakes easily.
3. Remove fish from stock. Arrange on serving platter
and cover with plastic wrap. Chill.
4. Strain fish stock and reserve 3/4 cup for
horseradish sauce; cool. 5. For horseradish sauce,
melt the butter in a saucepan, then blend in flour
until smooth, making what the French would call a
roux. 6. Add the cooked fish stock gradually, stirring
constantly. Cook and stir until the sauce boils and
becomes thick and smooth. 7. Remove from heat and stir
in horseradish, sugar, salt, sour cream, and eggs.
Cool for 15 minutes. 8. Pour the horseradish sauce over the chilled fish, and garnish with shredded lettuce.
gggggggggggggggggggggggggg

I fish the San Joaquin River near Stevinson. I caught catfish and bluegills there. I’ve seen lots of carp in the water.I ‘ve used carp bait but caught nothing.Any tips on how i can catch some carp?

Try not using any bait at all. Carp eat everything.

I fish the San Joaquin River near Stevinson. I caught catfish and bluegills there. I’ve seen lots of carp in the water.I ‘ve used carp bait but caught nothing.Any tips on how i can catch some carp?

Try not using any bait at all. Carp eat everything.

and don’t like english bread- will this do them any harm? are they edible? I caught one but it looked so cute I put it back, couldn’t bear to eat it. What happens if they keep on breeding?

What are Koi?
They are just fancy looking carp.
http://www.vcnet.com/koi_net/intro.html
http://www.vcnet.com/koi_net/
The
common carp
is the forerunner of our present day Koi. Koi are not big goldfish. The goldfish is a distant cousin to Koi.

There are several types of pellets and sticks available. Search Drs Foster and Smith they have several varities and sizes of pellets.
If you are feeding them just bread they are not getting the nutrients they need for health and good growth.
I have a Koi pond I use tetra floating sticks
I also use wheat germ (for colder weather)
growth food and color enhancers.
If you are feeding a lot of carp go to your nearest feed store and buy fish pellets by the larger size bags which will be less expensive .
PS
FOR A REAL TREAT THROW OUT SLICES OF RUBYRED GRAPEFRUIT AND SLICED ORANGES the little buggers just suck the insides out and leave the rind it’s a real treat for them. They also like the darkest leaves of romaine lettuce.