Just wanted to throw out a story that came along today.
Was talking to a guy who was buying some of my flies today from PoPs Fly Shop and he was telling me about a huge flat on a particular lake E/SE of Dallas -- that got loaded up with stupid spawning carp in spring. He wasn't interested in carp, but for me the words "carp," and "flat" can generate some adrenalin in yours truly. I took a look on the satellite, and sure enough, there it was. It was an old image, so it was dry, but it was so obvious.

The moral of this story is: If you know a flat around you that holds carp in its loving embrace through the spawn and the warm season, feel free to let me know, and I'll take you there myself. And I promise not to tell - just as I promise for my stories in Lone Star Outdoor News. Funny how sensitive folks get about sharing, isn't it? I am always looking for opportunities to expand my horizons. How about you?

Do you eat them or just love to catch them?
Carpe Diem ! Seize the Carp

Never eaten one, but keep getting that question. Looks like this may be the year. Perhaps a smoker is in the budget? Definitely eating fish to live this year.

Gefilte Fish
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Recipe courtesy of Jasper White
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Ingredients
STOCK FOR GEFILTE FISH:

2 or 2 1/2 pounds head, bones, and skins from carp, pike, and whitefish
1 gallon water
1 large onion, peeled and sliced
2 medium carrots, peeled and sliced into rounds
3 stalks celery
6 or 8 sprigs fresh thyme
2 small bay leaves
1 heaping teaspoon whole black peppercorns
1/4 cup Kosher salt

GEFILTE FISH MIXTURE:

2 pounds fillets (pin bones left in) from carp, whitefish and pike (about 1/3 of each)
2 large eggs
3 ounces onions, very finely chopped
2 ounces carrots, peeled and grated very finely
2/3 cup ground matzo meal
1 tablespoon and 2 teaspoons kosher salt
3/4 teaspoon ground black pepper
2 teaspoons granulated sugar
2 tablespoons vegetable oil
1/2 cup cold water

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Directions
STOCK FOR GEFILTE FISH:

1) Combine all ingredients, except the fish skin in a large (8 to 10 quart) braising pot. The skin will be added after the Gefilte fish is cooking. 2) Bring to a boil, then turn down to a simmer. Mix the Gefilte fish while the stock is simmering. The dumplings will be cooked in the stock after it has simmered 20 to 30 minutes and the stock will not be strained until after the Gefilte fish is removed.;
GEFILTE FISH MIXTURE:

Grind the fish fillets (which will have the fine pin bones in the meat) through the small plate of a meat grinder. Mix well and grind again. Place the fish in a mixing bowl. Add the eggs, onions, carrots, matzo meal, salt, pepper and sugar. Mix very well. Add the oil and cold water and blend into a smooth paste. Make a small ball and cook in the stock for a couple of minutes. Taste and adjust the seasonings if needed. Have a bowl of water handy. Keeping both hands wet, shape 3-ounces of the mixture into oval balls and drop into the stock. Continue until all are made and added to the stock. After they have cooked 10 minutes, add the skin (it was reserved) to the stock. Cover the pot and simmer slowly for 2 hours, turning and basting the dumplings every 15 or 20 minutes. Remove the Gefilte fish with a slotted spoon and place in a large container. Strain the remaining stock over the Gefilte fish. Pick the carrots slices out of the remains and add to the strained stock as well. Allow the Gefilte fish and carrots to cool in the stock, which should gel when completely chilled. Serve with the jellied stock, carrots and beet-horseradish. Slice the Gefilte fish for a nice presentation.;

Recipe courtesy of Jasper White

That doesn't sound the least bit appetizing. "Jellied stock"?? Yeah...that's no bueno.

The deeper you get into that recipe, the worse it gets.

I ate at this place and it was fantastic. They fry the whole carp. The tail and fin bones just fall apart and the white meat of the carp is excellent.
http://joetessplace.com/go/home/

My mom know how to cook them, you take me fish I will let my mom cook for you.
Haha