Big Grass Carp

[John4st]

Had a good day out bow fishing for grassies. A little high water had them in along the old shore of a reservoir feeding on some kind of carex grass. In water about 4 foot deep you could see the grass wiggle then get pulled under. If you sat there long enough the white root end would pop up to the surface.

I had my wide canoe and a cooler that fits nice on top of the middle seat. I can sit on that and be close to standing height. Lay the bow down in front of me and sneak around till I had a shot and stand up to shoot. I'll get a pic to prove it shortly but I think I got 5 that were all 40" There were several bigger fish in the area, a couple pulled off and I got buck fever on one for so long it spooked, he looked to be 60" or better!

If you haven't tried a smoked grass carp you need to get with the program. They are as better than buffalo are over regular german carp. When they get this big there is plenty of meat to carve out the section of rib meat for eating off the smoker and canning the rest to deal with all the fine bones. I think I filled seven gallon ziplocks with the 5 I got. You Tube has other ways to cook them I need to try. In China they are the number two consumed fish.

The stalking aspect of it made for a pretty fun day out during beautiful weather and plenty of cold beer.

 

[Zoroo]

Sounds like a great day on the water. Bowfishing those big grass carp in shallow cover is about as close as it gets to stalking deer on the water.

 

[Moraa]

Smoked carp is way underrated. People hear carp and just tune out instantly without giving it a chance.

 

[Compact45]

@John4st Would you share your method of preparation and smoking please.

 

[John4st]

I try and have cooler and ice to put a gutted fish in asap out on the water. I normally smoke a half with skin on. I brine 12-24 hours with #2 pink cure, sugar, salt. Smoke to 150-160.

I think getting that fish cooled down is important. I have also smoked fillets but they can get dried out. The brine can be any recipe you find or like. I think the potassium nitrate helps the flavor and feels safer to me offering it to friends.