Here...Carpy, Carpy, Carpy!

[devjr]

Buff, if you can get your hands on a Weber charcoal grill, try this. Soak filets in James Beard marinade. You'll have to look up recipe but it goes like this: olive oil, lemon juice, dill, vinegar, tarragon, garlic, onion, salt. Place marinade and fish in frig for two hours. Place Kingston charcoal in grill, fire it and wait till coals are smoldering(turn white). Place filets on grill, cover with lid and adjust air vents. For thin filets, turn after 15 minutes, total cooking time, 30 minutes. If filets are thick try 18 minutes each side.

If the carp has been speared in muddy water or did not bleed much, soak filets in salt water for 15 minutes before marinade.

 

[Fishkiller]

Don't let the Americans fool ya Carp taste better than a LM Bass. (but don't pay well if ya catch 'em)

Be prepared that when you shoot one hold on they can put up quite a struggle unless you have a good hold on your gun they will leave you.

As far as regulations for Min-a-sota ok Minnesota

I'm looking at the site now for the rule on spear fishing and can't find it but here is the link maybe just give your DNR guys a call and ask.

http://www.dnr.state.mn.us


In Arizona it is legal to spear carp but only if your have a licence and are a minimum of 200' away from any designated swimming areas