A fish that interests many because it is so abundant and grows to a large size, and yet is very difficult to catch, is the carp. They are not a good food fish, but may be eaten if properly prepared and cooked. They should be skinned so that the "muddy taste" will be removed. At the best they are a coarse and flavorless fish.
The carp is not a native of this country, but was introduced from Europe. At first it was kept only in private ponds, but it was not long in finding its way into the streams, where it increased in numbers at a rapid rate. At present it is found in the lakes and streams of almost all parts of the United States. Carp are abundant in Lake Erie and are netted in large numbers for the market, finding a ready sale in the Jewish quarters of the large cities.
The carp usually, when full grown, weighs five or six pounds, but specimens of ten or even fifteen pounds have been taken. The fish does best in stagnant, mud-bottomed, and weedy streams and ponds. It feeds on the bottom, in deep water usually, eating both vegetable and animal food.
Brooks, Lake. The Science of Fishing. Columbus, OH: A.R. Harding, 1912. Print.
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