The White Amur, or Grass Carp - by Phil Taunton
The young brave waited patiently at the water’s edge trying to emulate his brother, the Great-Blue Heron. Both stood motionless in the shallows of the lake waiting for fish to swim close enough to provide an opportunity for harvest. The women at the nearby camp site were busy tending the smoking fires, anticipating his successful hunt. They knew the young man’s father and the elders of the tribe had prepared him for the crossover ---from being a child, to the responsibilities of manhood. He had been taught to respect wildlife and was able to match wits with the cunning animals of the forest and the intelligent fish in the streams. Father and son had spent many moons together crafting his bow and testing the flight of each arrow. Skills passed down from generation to generation were mastered in order for this young man to become an efficient hunter and provider. He had learned what was needed to sustain life and was able to rejoice in living. He also learned about death. Yes, he was ready to provide for his people until the warriors returned from battle and then the world as he knew it would be back to normal.
The young hunter noticed a small ripple in the water out of the corner of his left eye and instinctively drew the nocked arrow even though he was still totally absorbed in the peace and serenity of the great outdoor world around him. Fish were now prowling the weedline, stirring the waters, swimming closer and closer. Predators in their own right, they were searching for any unsuspecting prey to provide nourishment and sustain their own life. Just as the young brave was about to release his arrow, the crows frantically began calling a warning from their perch in the trees high atop the hill. Their rancorous caw, caw, caw, turned into I’ve called the law, I’ve called the law, I’ve called the law!!!!!!!!!!!!!!.
WHAT? With these words stinging my ears, I was brought back into the 20th century, back to realities of today and my Walter Mitty moment with all its sustenance and tranquility vanished into the air. The spell was broken. Women A ttending the fire should have been enough to awaken me. The women in my Camp, well the ladies in the Cabin I should say, were busy all right--- shuffling cards for the next game of Skip Bo. I would be lucky to get a cold piece of the Colonel’s leftover Kentucky Fried Chicken or a bologna sandwich for dinner.
What had made these cabin owners call the law? I just had to know. Bow hunting is legal in Kansas.
I laid my bow down and climbed the steep hill to investigate their sanity or lack of reason. We had quite a discussion once I was able to coax them out of their cabin and convince them I wasn’t the boogie man. They thought I was infringing upon their rights and they had made a call to the local police in Council Grove concerning what to them was apparently a carp-poaching incident. Carp poaching! The boys in The Pauline, Council Grove’s local watering hole, told me later on "they liked too had a cow" when the report came across the police scanner to investigate a carp shooting at the City Lake. Officer needed now! I am just glad a real criminal wasn’t paying a visit to the local bank!
The cabin owners had contributed to a fund at the Lake for the purchase of the White Amur or grass carp and didn’t appreciate me shooting their investment. I was able to convince this couple my quarry was indeed a carp, but the fish I was shooting was quite different from the ones they paid good money for. The common carp was introduced into the United States in 1876 and has found its way into just about every fishery in the nation. It is cussed by most fishermen and has become a detriment to most lakes. The White Amur, a more recent import from Asia, was brought into our country as a miracle cure to help lake and pond managers control excess moss and other forms of aquatic vegetation. As with most miracle cures, its effectiveness and value is now being questioned.
I let my feelings be known and expressed to these people that when the common carp is spawning and literally swimming onto dry land in their frenzy to procreate, I would like to see this section of the Lake closed off and people with bows, nets, gigs and pitchforks be able to harvest them any legal way possible. The cabin owners told me they didn’t know there were different kinds of carp and that if the people harvesting the common carp were allowed to use dynamite, maybe some of those bait robbing turtles would also be gotten out of the Lake. Go figure!
Bowfishing…… All waters in Kansas are open to bowfishing, unless posted otherwise. Some bowfishing is permitted at city, county, township, or private lakes, but regulations vary, so bowfishermen should consult local rules. Fish which can be legally taken by bowfishing are nonsport fish--carp, drum, white amur, threadfin and gizzard shad, goldfish, gar, suckers (including carpsuckers and buffalo), eel, sturgeon, goldeye, and bowfin. Bowfishermen must have in their possession a valid Kansas fishing license, unless exempt by law. Arrows must have barbed heads, and each arrow must be attached by a line to the bow and must be shot from the bow. Water areas within 50 yards of an occupied boat dock or ramp, occupied swimming area, occupied picnic site or camping area, and other public-use areas are closed to bowfishing. ( FYI....This is one reason why it is illegal to bowhunt on City Lake Proper unless another provision has been made) Note: It is illegal to use a crossbow to take fish in Kansas. Nonsport fish may also be gigged unless the waters are otherwise posted.
Fit for the Table…… Carp is excellent tableware when prepared right. Yes people, there are better methods to prepare rough fish than cooking them on a board, throwing the fish away and eating the board! One way is to use a meat grinder to grind up the fish and then make carp cakes, patties or fish sticks. Another is to pressure cook the fish in pint jars for 100 minutes. Add one tablespoon French style Catalina salad dressing and a teaspoon of salt to each pint of fish. Enjoy!
I like to smoke carp. The secret is to refrigerate the fish in your favorite marinade for up to twenty-four hours in a non-metal container and then smoke it slowly at a temperature between 100 and 150 degrees using a portable gas smoker (keeps a constant temperature) and hardwood chips.
The marinade that works best for me is a simple mixture of brown sugar, hickory smoked salt, table salt and Lawry’s lemon pepper and garlic pepper. Add just enough water to cover the fish. Brown sugar makes for sweet tasting smoked meat, and I don’t worry much about the strength of the brine. More salt can always be added later. You may also want to experiment with soy sauce, Tabasco, liquid garlic or onion, ground ginger and dill. The smoked fish can also be mixed with mayo and makes an excellent sandwich spread.
The young hunter noticed a small ripple in the water out of the corner of his left eye and instinctively drew the nocked arrow even though he was still totally absorbed in the peace and serenity of the great outdoor world around him. Fish were now prowling the weedline, stirring the waters, swimming closer and closer. Predators in their own right, they were searching for any unsuspecting prey to provide nourishment and sustain their own life. Just as the young brave was about to release his arrow, the crows frantically began calling a warning from their perch in the trees high atop the hill. Their rancorous caw, caw, caw, turned into I’ve called the law, I’ve called the law, I’ve called the law!!!!!!!!!!!!!!.
WHAT? With these words stinging my ears, I was brought back into the 20th century, back to realities of today and my Walter Mitty moment with all its sustenance and tranquility vanished into the air. The spell was broken. Women A ttending the fire should have been enough to awaken me. The women in my Camp, well the ladies in the Cabin I should say, were busy all right--- shuffling cards for the next game of Skip Bo. I would be lucky to get a cold piece of the Colonel’s leftover Kentucky Fried Chicken or a bologna sandwich for dinner.
What had made these cabin owners call the law? I just had to know. Bow hunting is legal in Kansas.
I laid my bow down and climbed the steep hill to investigate their sanity or lack of reason. We had quite a discussion once I was able to coax them out of their cabin and convince them I wasn’t the boogie man. They thought I was infringing upon their rights and they had made a call to the local police in Council Grove concerning what to them was apparently a carp-poaching incident. Carp poaching! The boys in The Pauline, Council Grove’s local watering hole, told me later on "they liked too had a cow" when the report came across the police scanner to investigate a carp shooting at the City Lake. Officer needed now! I am just glad a real criminal wasn’t paying a visit to the local bank!
The cabin owners had contributed to a fund at the Lake for the purchase of the White Amur or grass carp and didn’t appreciate me shooting their investment. I was able to convince this couple my quarry was indeed a carp, but the fish I was shooting was quite different from the ones they paid good money for. The common carp was introduced into the United States in 1876 and has found its way into just about every fishery in the nation. It is cussed by most fishermen and has become a detriment to most lakes. The White Amur, a more recent import from Asia, was brought into our country as a miracle cure to help lake and pond managers control excess moss and other forms of aquatic vegetation. As with most miracle cures, its effectiveness and value is now being questioned.
I let my feelings be known and expressed to these people that when the common carp is spawning and literally swimming onto dry land in their frenzy to procreate, I would like to see this section of the Lake closed off and people with bows, nets, gigs and pitchforks be able to harvest them any legal way possible. The cabin owners told me they didn’t know there were different kinds of carp and that if the people harvesting the common carp were allowed to use dynamite, maybe some of those bait robbing turtles would also be gotten out of the Lake. Go figure!
Bowfishing…… All waters in Kansas are open to bowfishing, unless posted otherwise. Some bowfishing is permitted at city, county, township, or private lakes, but regulations vary, so bowfishermen should consult local rules. Fish which can be legally taken by bowfishing are nonsport fish--carp, drum, white amur, threadfin and gizzard shad, goldfish, gar, suckers (including carpsuckers and buffalo), eel, sturgeon, goldeye, and bowfin. Bowfishermen must have in their possession a valid Kansas fishing license, unless exempt by law. Arrows must have barbed heads, and each arrow must be attached by a line to the bow and must be shot from the bow. Water areas within 50 yards of an occupied boat dock or ramp, occupied swimming area, occupied picnic site or camping area, and other public-use areas are closed to bowfishing. ( FYI....This is one reason why it is illegal to bowhunt on City Lake Proper unless another provision has been made) Note: It is illegal to use a crossbow to take fish in Kansas. Nonsport fish may also be gigged unless the waters are otherwise posted.
Fit for the Table…… Carp is excellent tableware when prepared right. Yes people, there are better methods to prepare rough fish than cooking them on a board, throwing the fish away and eating the board! One way is to use a meat grinder to grind up the fish and then make carp cakes, patties or fish sticks. Another is to pressure cook the fish in pint jars for 100 minutes. Add one tablespoon French style Catalina salad dressing and a teaspoon of salt to each pint of fish. Enjoy!
I like to smoke carp. The secret is to refrigerate the fish in your favorite marinade for up to twenty-four hours in a non-metal container and then smoke it slowly at a temperature between 100 and 150 degrees using a portable gas smoker (keeps a constant temperature) and hardwood chips.
The marinade that works best for me is a simple mixture of brown sugar, hickory smoked salt, table salt and Lawry’s lemon pepper and garlic pepper. Add just enough water to cover the fish. Brown sugar makes for sweet tasting smoked meat, and I don’t worry much about the strength of the brine. More salt can always be added later. You may also want to experiment with soy sauce, Tabasco, liquid garlic or onion, ground ginger and dill. The smoked fish can also be mixed with mayo and makes an excellent sandwich spread.