The main question is:--------does the carp taste any better in the early spring without all the coverup spices and flavorings?

I have heard that fish for the American market is often bleached to remove or cut down on the "fishy odor and taste". I like my fish to taste and smell the way it comes from the water with little more than black pepper and maybe a little paprika. Sometimes I will fry some onions and/or garlic with fish, but that's just the Italian in me.

I have no aversion to honey as long as her husband does not come home early. <img src="/images/graemlins/grin.gif" alt="" /> <img src="/images/graemlins/shocked.gif" alt="" /> <img src="/images/graemlins/wink.gif" alt="" />

Bountyhunter <img src="/images/graemlins/cool.gif" alt="" />