Fishing tips

Keeping it simple is one of the appeals of carp fishing. Sometimes, using a deep-set bobber can be effective, but most carp anglers bottom fish because that’s where carp feed.

If you’re a beginning angler, go ahead and use heavier line, rods and reels, but as you gain experience, you’ll have a lot more fun catching carp on light tackle.

Use a 4/0 hook and experiment with bigger and smaller ones to see what works best. Turpin frequently uses a series of three split shots on the line, with the first one about a foot above the hook and the next two spaced evenly.

Krause prefers threading an egg sinker on the line before tying on a barrel swivel. Then tie a leader to the second eye of the swivel. He prefers using about 20-pound test braid for the leader to stand up to a carp’s penchant for dragging the line against rocks and brush.

Sweet corn is the universal bait; thread several kernels on a hook. Lots of dough ball recipes are available on the Internet. Some anglers smear a little peanut butter on their bait, too.

As for a location, just make sure to find a lake with plenty of carp, not much of a problem in Southeast Nebraska. Carp are perfect for bank anglers. Target points, bays, backwaters or the shallow water to the sides of dams. Try assorted depths, including very shallow, until you find them.

It’s legal to chum water for carp in Nebraska, and sweet corn does the trick, but don’t throw out so much that you fill them up before they find your bait.

Cleaning tips

The goal is to remove the all fins, the skin and score the meat. You’ll need a sharp fillet knife and pliers.

Start by locating the hump on the carp’s back, which is behind the head but in front of the dorsal fin. Slice away a piece of the hump, which will leave a small gouge in the fish. Insert the knife into the gouge so it’s parallel to the dorsal fin and run the blade at a shallow depth along one side of the dorsal fin all the way to the tail. Make the exact cut on the other side of the dorsal then use the pliers to remove the fin.

Turn the fish upside down and make a sideways slice underneath the pelvic fins, running to the vent. This cut should remove both the fins and vent. Then make shallow lateral cuts along both sides of the anal fin, to the tail, and remove the anal fin with the pliers.

Now grasp a corner of the skin in one hand and use the other hand to carefully separate the skin from the meat. Repeat the procedure for the other side.

Now gut the fish and thoroughly clean the cavity. Make the final cuts on both sides of the fish behind the head, all the way to the spine. Break the spine and pull the head off. Cut off the tail, using a game shears if you like.

After rinsing the meat in cold water, score the fish, starting on the tail end. Make a series of lateral incisions spaced about a quarter-inch apart, deep enough to cut through the small bones. When you reach the rib cage, make your cuts along the back meat only; it is not necessary to score the rib meat. Flip the fish over and score the other side.

Cooking carp

Frying: Cut the meat into chunks. Seasoned bread crumbs, flour or corn meal all work, but make sure you work the breading into the score cuts to draw in the hot oil, which will soften the small bones.

Smoking: The fish must be brined first. Krause likes to add Tender Quick cure to water in a 5-gallon bucket. Add the whole carp. Brine 12 to 24 hours, depending upon size of fish. Smoke until done (time will depend on your smoker and size of fish). Krause likes to start with hickory and finish with apple or cherry wood.

Strawberry dough ball

(Recipe from Rudy Chambers of Lincoln.)

In a large bowl, combine a cup of flour, a cup of corn meal and a package of strawberry gelatin (use sweetened gelatin, not sugar-free). Mix well. Gradually add white corn syrup until the meal attains a consistency that’s easy to form into balls that will hold their shape.