06-23-2005, 12:38 PM
[cool][#0000ff]I have had several requests to do one of my "Infamous One" pictorials on preparing carp for bait. Of course, you can hack up a carp any old way and attach pieces of the shredded critter to a hook just about any way you wanna. However, for maximum yield and better baits, it helps if you do it cleanly and systematically.[/#0000ff]
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[#0000ff]1. First, scale the beast. Carp scales are large and tough. No way you can get a hook point through them when using them for bait. Scrape from tail to head, using a commercial scaling tool (as in pic), a sturdy knife, a spatula or garden trowel. Clean up the scales as you go or your kitchen will look like there was a carp scale snowfall.[/#0000ff]
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[#0000ff]2. After scaling both sides, fillet the carp just as you would any other fish. Start by cutting behind the head, down to the spine.[/#0000ff]
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[#0000ff]3. Using an electric knife (or a large bladed butcher knife) cut down toward the tail, slabbing off the fillets. Do not skin the fillets as you would any fish you were going to eat.[/#0000ff]
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[#0000ff]4. Lay the fillets skin side down. DO NOT RINSE THE FILLETS. Keep as much blood and "flavor" in the bait as possible. Kitties respond better to "natural" stuff.[/#0000ff]
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[#0000ff]5. Using a sharp knife, slice out the rib bones. They are shallow and removing them will give the bait strips more flutter, as well as more "munchability" to the munchors.[/#0000ff]
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[#0000ff]6. If you are going to use the bait right away, and are not going to freeze it, go ahead and precut it into strips of the desired sizes. It is best to lay the fillets flesh side down and to cut from the skin side, using a sharp knife. Half inch wide strips are good, but you can cut 1 inch chunks or whatever other size or shape you wish. Cutting the strips into little triangles, with a wide end and a pointed end, will allow the narrow end to flutter a bit when hooked in the wide end and dragged, retrieved or hung below a bobber.[/#0000ff]
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[#0000ff]7. Using a sharp-pointed knife, punch a small slit into the end of the bait into which you intend to put the hook. Carp skin is TOUGH, and trying to work even a sharp hook into that skin can be frustrating and messy. If you use circle hooks, you will really appreciate having your bait strips pre-perforated when you hit the water.[/#0000ff]
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[#0000ff]8. Any fillets that are not going to be used within a day or so should be frozen. Vacuum sealers are great for this, but if you have a lot of carp meat and don't want to use expensive vacuum bags, then you can freeze them in just enough water to allow you to squeeze out all the air from the bag before tieing it off. Air bubbles allow the bait to get freezer burn spots and the thawed bait will not work as well as bait that has been kept as "fresh" as possible.[/#0000ff]
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[#0000ff]Frozen packages should be taken out of the freezer a day before your planned trip and allowed to thaw in the refrigerator. Once they are mostly thawed, you can cut them into strips and cut the hook holes. You can also add some salt and some fish attractant, like shad oil or crawdad oil if you wanna give them more toughness and flavor.[/#0000ff]
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[#0000ff]If you are going to be out fishing for more than a couple of hours, especially in warm weather, you might want to keep the bait strips in an insulated container with some ice. Catfish will eat "soured" carp meat, but they seem to like fresher better. You will also like yourself better if you do not get "annointed" with excessively dead carp meat. I use a 1 pint Thermos bottle, with a few ice cubes wrapped in a sealed plastic bag, to keep my fresh bait fresh while out in a float tube. Works good for minnows and crawlers too.[/#0000ff]
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[#0000ff][/#0000ff]
[#0000ff]1. First, scale the beast. Carp scales are large and tough. No way you can get a hook point through them when using them for bait. Scrape from tail to head, using a commercial scaling tool (as in pic), a sturdy knife, a spatula or garden trowel. Clean up the scales as you go or your kitchen will look like there was a carp scale snowfall.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]2. After scaling both sides, fillet the carp just as you would any other fish. Start by cutting behind the head, down to the spine.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]3. Using an electric knife (or a large bladed butcher knife) cut down toward the tail, slabbing off the fillets. Do not skin the fillets as you would any fish you were going to eat.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]4. Lay the fillets skin side down. DO NOT RINSE THE FILLETS. Keep as much blood and "flavor" in the bait as possible. Kitties respond better to "natural" stuff.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]5. Using a sharp knife, slice out the rib bones. They are shallow and removing them will give the bait strips more flutter, as well as more "munchability" to the munchors.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]6. If you are going to use the bait right away, and are not going to freeze it, go ahead and precut it into strips of the desired sizes. It is best to lay the fillets flesh side down and to cut from the skin side, using a sharp knife. Half inch wide strips are good, but you can cut 1 inch chunks or whatever other size or shape you wish. Cutting the strips into little triangles, with a wide end and a pointed end, will allow the narrow end to flutter a bit when hooked in the wide end and dragged, retrieved or hung below a bobber.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]7. Using a sharp-pointed knife, punch a small slit into the end of the bait into which you intend to put the hook. Carp skin is TOUGH, and trying to work even a sharp hook into that skin can be frustrating and messy. If you use circle hooks, you will really appreciate having your bait strips pre-perforated when you hit the water.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]8. Any fillets that are not going to be used within a day or so should be frozen. Vacuum sealers are great for this, but if you have a lot of carp meat and don't want to use expensive vacuum bags, then you can freeze them in just enough water to allow you to squeeze out all the air from the bag before tieing it off. Air bubbles allow the bait to get freezer burn spots and the thawed bait will not work as well as bait that has been kept as "fresh" as possible.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]Frozen packages should be taken out of the freezer a day before your planned trip and allowed to thaw in the refrigerator. Once they are mostly thawed, you can cut them into strips and cut the hook holes. You can also add some salt and some fish attractant, like shad oil or crawdad oil if you wanna give them more toughness and flavor.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]If you are going to be out fishing for more than a couple of hours, especially in warm weather, you might want to keep the bait strips in an insulated container with some ice. Catfish will eat "soured" carp meat, but they seem to like fresher better. You will also like yourself better if you do not get "annointed" with excessively dead carp meat. I use a 1 pint Thermos bottle, with a few ice cubes wrapped in a sealed plastic bag, to keep my fresh bait fresh while out in a float tube. Works good for minnows and crawlers too.[/#0000ff]
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