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Smal ones for desert bait

2K views 15 replies 7 participants last post by  Spideyjg 
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#1 · (Edited)
Got this and a similar sized one to make bait out of. 2 bags of bait and 2 bags of chum in the freezer.

1 lb bone cleaver, 6" boning knife, and 10" butcher to scale, fillet, gut and split carcass. Then cleaning the fillet board it slid and a edge in the clamp got me a sliced the snot out of my finger. :oops:

 
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#4 ·
I always slice off the suit of armor then fillet them. Sliced my finger washing the board.

Catpaw do you end up with the tough skin layer that way? Best thing about them is that skin will not let the bait fly off the hook. I had a 10 lb one and the scales were too tough to deal with. Watched a video of a guy in Europe slicing the scales off en masse to clean them.



That i what the 1 lb cleaver is for.
 
#7 ·
You should always take the scales off before filleting them, it's easier that way. A large metal tablespoon from the kitchen works great to take the scales off and you won't cut yourself using it. Then just fillet them like you would any other fish, starting behind the head and working the knife towards the tail, like stated earlier. I do mine this way and place the fillets in freezer bags. I put mine in a second bag and mark the outer bag. I wouldn't wan't anyone to mistakenly grab my bait out of the freezer.
 
#10 ·
Looks like too much trouble for my liking. it would have to be some mighty fine chow to go through all of that.

I like to fight carp and I sometimes like to use them for bait. From cutting them up for bait, they smell so bad I cannot imagine they taste all that great...I'll pass on the carp dinner unless I am starving to death. I'd rather catch a bucket full of little bluegills and eat something tasty even if it is small
 
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#11 ·
From cutting them up for bait, they smell so bad I cannot imagine they taste all that great...
Could be the water Josey. Note in the video he mentions not to cut the gall bladder or it will all be ruined. The ones I get come out of pretty foul water, I'd never eat anything from there, but the meat has a really sweet smell.
I scale then fillet before dealing with innards.

Someday I'll get one from really clean water and try it.

Jim
 
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#16 ·
The Iraqis have made a dish with carp called Masgouf for ever. Butterfly the fish from the back and hang it by a fire for a few hours.
Bizarre Foods had a segment on it and Andrew said the end result reminded him of pork belly. He surmised that the low and slow cooking rendered out lots of the fat and took any muddy taste with it.

If you watch the video I linked on cleaning carp they cut the sides between every other rib to fry them. Never had fish ribs.

Jim
 
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