For years I have heard that Wisconsin exports huge amounts of spring carp (That is what we call a bottom scavenging fish up here in Wisconsin.) to several southern states. I have heard that early carp have a firm delicate texture and taste great in a variety of recipes. In later spring and summer, the meat supposedly becomes rather muddy flavored.

Any of you Southerners eat Wisconsin carp and can you compare it to any of the common salt water fish or to catfish in taste and texture.

If I am around here next spring, I have been toying with the idea of doing some carp fishing with a Bear Whitetail Hunter 50# twin cam compound bow that I purchased at Goodwill for $10.99. The knees are the reason I am considering a bow since sitting on the low seats of a boat is currently not in the books for me.

Give me details and any recipes you care to share, as well as any horror stories about carp as a delicacy.

Bountyhunter