Didnt know what to expect when I clicked on the pics. Got some pretty good laughs and I agree with jonboy83 nice names attached to the pics oh no save the junies 
I think everybody should practice tubedude C&R but sadly don’t think it does much to the overall carp population.
I agree…in part. Trying to reduce the carp population of Utah Lake by killing them one at a time is like trying to bail out the Titanic with a teaspoon.
**But…just like the old saying “A penny saved is a penny earned”…a carp killed is a bajillion eggs that won’t be laid. (See the pic on Carp Ceasarean) **
**The day I took most of the pics in that post was a day in mid November a couple of years ago. I was fishing for white bass, with small jigs, and got into a huge school of carp near shore. I could not get my jigs through them without either snagging one or having one slurp up the worm tipped jigs. I must have brought in at least 25 and long-line released many more. Better than not catching anything. They fight pretty good on light tackle. But to help make it more interesting I tried to come up with different ways to make sure they would not be a continuing part of the Utah Lake biomass. It’s good that I was the only one on that area of the lake because if anybody else had heard me giggling as I perforated and released those carp they woulda called 911. **
Couldn’t refrain - hope ya don’t mind bud!- may not be fancy artwork, but I embelished one of your “shots”. Can just hear you giggling and cackling away as your chopped through the sushi!
And if you don’t wanna kill 'em, consume 'em!
**Hey. I already Photoshopped out that red stuff and you put it back in. **
Methinks you gots too much time on yer hands. You need to go fishing more.
Favorite carp recipes:
1: Planked Carp. Butterfly carp and nail to a plank…like the NW native americans do with salmon. Cook long and slow over hot coals. When carp is done and flaky…throw away the carp and eat the plank.
**2: Carp Stew. Boil 1 medium sized carp in a generous mix of potatoes, carrots, onions, celery and garlic. Add one brick about halfway through the one hour cooking process. When all the veggies are done and the carp is flaky, carefully scoop out the carp. Discard the carp, serve up the brick with the veggies ladled over it. **
TD, I keep seeing that oak fish-cleaning board on your sink and I’m thinking that I sure need to have me one of those. Just curious, did you attach cleats to the bottom so it doesn’t slip around? Does it have any features that I can’t see in the pictures? It looks like yours has been used at least a couple of times!
That old oak cutting board is a legacy. I bought it at the old Allied store in Murray in 1977. It is simply a 1’ X 3’ board…nothin’ fancy and nothing added. That is if you discount the burn marks from when TubeBabe (not me) left it laying across the top of the stove and turned on a burner.
Use? The first time it was used was for a big haul of white bass…about this time of year. Since then it has accompanied me all over the country and has been bloodied and slimed by countless numbers of numerous species…fresh water and salt.
I have other fillet boards…larger and smaller…but that one fits perfectly across two sinks and is just about the right size for most filleting jobs. Also, it whimpers and whines when I use another board.
I concur. More fishing is needed, always.
Eat the plank - I love that! FWIW - I’ve never tried any of those recipes, just ran across them and thought - hmmm, wonder if the cats would like the carp prepped thusly?
Enough seasoning and smoke - and the flesh is just a flavor courier.
When I was checking out underwater cam vids on U-Tube I ran across this “http://www.youtube.com/watch?v=u3iDdPfUX5g&NR=1” technique. I died laughing!
Made me think of your encounters at the cleaning stations and folks “butchering” their catch.
That video WAS a hoot. Her basic concept was sound…cooking small panfish whole…minus heads and guts…and scaling them so that you can eat the crispy skin. Done a lot of them like that myself. But I usually make cuts alongside the fins and pull them out before cooking.
ALSO:
1. I never clean fish while wearing a skimpy swimsuit. I look like a pair of pliers with a bandaid around the middle. Bad visual.
2. Using an electric fillet knife just to cut the heads off fish is like buying an Escalade for trips to McDonalds.
3. She did not have the cooking oil nearly hot enough when she put the fish in. It should be smokin’ hot…and then the fish cook in only a couple of minutes.
4. She lost me with the chicken and the cat. Cain’t abide fish with cat hair and chicken feathers…much less the bacteria she got on her darling fingers while handling critters during the food prep process.
All in all it was “entertaining”…even though a bit distracting to a dirty old man.
That video WAS a hoot
or even a pair of Hoots you might say - er. Yeah - don’t let TubeBabe catch you watching something like that or she’ll put a whooping on ya! I hear she’s pretty good at that!![crazy]
Some of the comments had issue with the handling of fowl and puss while cooking - maybe she washed her hands again. But that’s coming from a gal who calls her food “boogers” as she’s prepping. Chuckled at how she enjoys the sound of scooping the guts out - suction effect.
I agree - oil’s gotta be HOT HOT HOT - I’ve made that mistake b4. Makes for greasy soggy fish instead of a nice crispy coating.
1. I never clean fish while wearing a skimpy swimsuit. I look like a pair of pliers with a bandaid around the middle. Bad visual.
Maybe if you tried a onesy like this style - bit more pretection from flying flippers and scales.
Well dang. Yet another reason why folks automatically drop my IQ by at least 50 points when they hear me open my mouth. Oh well. That gal is probably related to me. My daddy is from Louisiana and his mom swore we were related to just about anyone I ever met in Louisiana. That technique (except for the beer, chickens, cats, and cold grease) was the first way I was taught to clean fish. The only exception being that I would cut up from the anal vent to allow the guts to be removed easily. Well, I’ll stop now since I can’t figure out a way to relate any of this to cut bait. 