How I got my Start Into Carpin'

Even though I have been fishing paylakes for 14 years I never targeted carp I was always after channel cats and trout. Before i found carp fishing I was big into bass , trout and catfish but neither of those species peeked my interest like the carp did. Late one year in 2005 I headed over to my favorite bait hole ( Star City Water front park ) to get me some blue gills for the nights cat fishing. While I was there I noticed these huge fish on the bottom and wasn't sure what they were , so I caste my little 5' bait rod over to where the shadows were and within just a few seconds I had been spooled by one of these giants! So i went home that evening and e-mailed one of my friends and asked him about carp , he then sent me a link to a site which I joined up and became the State Rep for West Virginia. once this took place I fell totally in love with the carp and the fight is just amazing. I have fished all over the East coast for these hard fighting fish and I just can't get enough of them. Here in West Virginia the carp are looked upon as a trash fish , in all actuality they are as meaning full to the states water ways as the plant life and so forth. Carp fishing In West Virginia is the very best kept secret we have as there are an abundance of carp , weather you bow fish , or Rod and Reel the carp is a very Exciting Sport fish. So if your Ever In North Central West Virgina , Drop me a line and will hit the water for some carp!

Carp As a Food Allergy Information

Name: Carp Scientific Name: Cyprinus carpio Occurrence: Usually eaten cooked but also as sushi. Allergy Information: Allergy to fin fish is relatively common (0.4% of adults in the USA according to one telephone survey), and can be associated with severe symptoms such as anaphylactic shock. Symptoms can also occur after ingestion of only a small quantity of fish with one reported reaction in an individual after receiving a kiss from someone who had recently eaten fish. Allergy to fish is not to be confused with a toxic reaction to histamine in spoiled fish (scombroid fish poisoning). Almost all fish allergy seems to involve the protein parvalbumin, which is found in the muscle of most fish. As the parvalbumins are similar in all fish species, individuals allergic to one fish are likely to react to a range of different fish species. Thus after a diagnosis of allergy to one fish species, patients are normally advised to avoid all fin fish. Some individuals also react to frog. Although fin fish and shellfish allergies are not linked, individuals can be allergic to both foods. Parvalbumin remains able to cause a reaction after cooking. Thus fish remains allergenic after cooking and other treatments. Fish can be a "hidden" allergen in, for example, pizza toppings. Consequently, the EU labelling regulations require foods containing fish and products thereof to be labelled. Show extra textView supplementary information on Fish allergy Hide this textHide supplementary information Fish Allergy Fish and fish products play an important role in human nutrition. Fish is a valuable source of proteins and contains large amounts of healthy fats (so called polyunsaturated fatty acids) and fat-soluble vitamins. However, it also is one of the most common causes of food allergy. Fish allergy is a so-called IgE-mediated food allergy. IgE (Immunoglobulin E) is the allergy antibody. Allergy to fish is caused by a reaction to protein in fish meat (muscle). The dominating allergen is a muscle protein called parvalbumin. In professional literature this allergen is often referred to as “Gad c 1” from the Latin name for cod fish Gadus callarias. This major allergen is extremely stable to heat, which means that boiling or frying of fish does not destroy the allergen. Other proteins in fish have been described as allergens, but most reactions to cod (and other fish; see under Related foods) are most likely caused by this one allergen Symptoms Reactions can be severe and even life-threatening. The severity of symptoms may vary according to the amount ingested and the sensitivity of the person. Often the first symptom is irritation and itching in mouth and throat appearing few minutes after the intake. It can be followed by other allergic reactions such as nausea, vomiting, stomach ache, diarrhoea, hives (also called urticaria or nettle rash), swelling under the skin (also called angioedema), itching and reddening of the skin, worsening of eczema, asthma (wheezing, breathlessness, coughing), hay fever (itchy nose and eyes, sneezing/runny nose), swelling of the airways, and sometimes fatal episodes of allergic shock. Usually a combination of several symptoms is seen. Spoiled fish can contain a substance called histamine. This is the same substance that is produced by cells of an allergic patient during an allergic reaction. It is involved in the induction of symptoms. Spoiled fish can elicit symptoms in every person having eaten it. The reaction is similar to an allergic reaction, i.e. swelling, hives, wheezing etc., but it is poisoning. Related foods (cross-reactions) Most information on fish allergy is gathered on codfish. The variety of fish eaten around the world is immense. Despite this, fish species known to cause allergy belong to a few closely related orders: codfish and hake (Gadiformes), mackerel, tuna and perch (Perciformes), salmon and trout (Salmoniformes), plaice and sole (Pleuronectiformes), herring, anchovy and sardine (Clupeiformes), carp and catfish (Cypriniformes), and eel (Anguilliformes). Patients with allergy to codfish are often allergic to the other fish species as well. This can be explained by similarity of the allergen parvalbumin in all fish species. Allergic reactions based on such similarity are called cross-reactions. The cross-reactivity between fish species is certainly not complete. Some patients are allergic to one and tolerate other species. Allergy to fish does not mean that other seafood like shellfish is not tolerated. Cross-reactivity is irrelevant between fish and shellfish. Of course, patients can develop allergy to both independently. Fish roe (or caviar) has been reported to cause food allergy but there is no relation to allergy to the fish from which the eggs originate. Finally, it has been reported that parvalbumin in frogs legs can in some cases also cause allergy in fish allergic patients. This again is cause by cross reactivity. Who, when, how long and how often? Food allergy to fish is seen both among children and adults (approximately 0.1-0.2%). Varieties in food habits according to country influence the frequency patterns of fish allergy, with the number of fish allergics being higher in those countries where fish is a major component of the local diet. In general, fish allergy is not outgrown but it persists through life. How much is too much? Care has to be taken since very small amounts (few mg, in other words a tiny flake) of fish can elicit a reaction in very sensitive persons. A dose of only 5 mg of cod has been described to cause reaction. Furthermore, some fish allergic persons can get allergic symptoms due to the steam (airborne allergens) from cooking fish. Fish allergy is therefore sometimes a problem in the fish industry and among restaurant cooks, where handling and inhalation might cause eczema and asthma. Finally, even a kiss of somebody that has eaten fish can induce a reaction in a fish allergic person. Diagnosis An indication for IgE-mediated fish allergy can be obtained from skin prick testing and from serum IgE testing. The presence of a positive skin prick test or of fish protein-specific IgE-antibody in serum is indicative of an IgE-mediated fish allergy, but both tests may be false-positive or false-negative. Therefore, a definitive diagnosis has to be based on strict, well-defined elimination and re-introduction protocols or on controlled fish challenge procedures. Fish allergy is confirmed if symptoms disappear after elimination and re-appear upon re-introduction or if a so-called double-blind placebo controlled food challenge gives a positive result. During such a challenge both doctor and patient do not know which challenge meal contains fish and which does not. Such challenge procedures are also helpful in determining the threshold dose of reactivity, and to verify if a person has outgrown the food allergy, although this is rarely seen with fish allergy. Where do I find fish? It is important to study the labels on processed foods since various products can contain fish: surimi (fish product imitating crabmeat), fish meal, animal fat, liver pâté, some sausages, crab salad, sushi, oyster sauce, Worcestershire sauce, Caesar salad, tapenade, and pizza toppings. Fish oils/animal oil can also contain fish proteins, depending on the degree of refining of the oil. Fish gelatine made from skin and bones and used in food products is not considered to present a risk to fish allergic persons at the doses typically used. Non-food products Fish gelatine is applied in pharmaceutical products like vaccines, but it is not considered a risk to fish allergic persons. Avoidance If suffering from fish allergy, strict avoidance of fish in any form and food containing fish-derived ingredients is the only way to prevent a reaction. This can sometimes be difficult because they can be hidden in food products. According to the new EU labelling directive (2003/89/EC) and the list of the Codex Alimentarius Commission, any fish-derived ingredient has to be listed on the label. Even if labels are carefully read, unintentionally and accidentally consumption of fish may happen. Fish allergic individuals should especially be cautious when eating away from home. When ordering a “non-fish meal” at a restaurant it may be contaminated with fish proteins from utensils, cooking oil or a grill exposed to fish. Taxonomic Information: NEWT 7962 (common carp). Several other related fish include carp in their name i.e. bighead carp, crucian carp, grass carp, mud carp, noble carp and silver carp
Source:USFWS National Image Library

Common Carp (Cyprinus carpio)

The Common carp or European carp (Cyprinus carpio) is a widespread freshwater fish distantly related to the common goldfish, with which it is capable of interbreeding. It gives its name to the carp family Cyprinidae. Originating in Asia, the fish has been introduced into environments worldwide. It can grow to a maximum length of 5 feet (1.5 meters), a maximum weight of over 80lb (37.3 kg), and an oldest recorded age of at least 65 years. The wild, non-domesticated, forms tend to be much less stocky at around 20% - 33% the maximum size. Koi (錦鯉 (nishikigoi) in Japanese, 鯉魚 (pinyin: lĭ yú) in Chinese) is a domesticated ornamental variety that originated in China but became known to the Western world through Japan. Although they are very tolerant of most conditions, the common carp prefer large bodies of slow or standing water and soft, vegetative sediments. A schooling fish, they prefer to be in groups of 5 or more. They natively live in a temperate climate in fresh or brackish water with a 7.0 - 7.5 pH, a water hardness of 10.0 - 15.0 dGH, and an ideal temperature range of 37.4 - 75.2 °F (3 - 24 °C). Diet The common carp, as well as its variants, mirror carp, with large mirror like scales (linear mirror - scaleless except for a row of large scales that run along the lateral line; originating in Germany), leather carp (virtually unscaled except near dorsal fin) and fully scaled carp, is omnivorous and will eat almost anything that it comes across. The common carp is happy to eat a vegetarian diet of water plants, but also insects, crustaceans (including zooplankton), or even dead fish if the opportunity arises. Carp have been introduced, often illegally, into many countries. In some countries, due to their habit of grubbing through bottom sediments for food and alteration of their environment, they destroy, uproot and disturb submerged vegetation causing serious damage to native duck and fish populations. In Australia there is enormous anecdotal and mounting scientific evidence that introduced carp are the cause of permanent turbidity and loss of submergent vegetation in the Murray-Darling river system, with severe consequences for river ecosystems, water quality and native fish species. Efforts to eradicate a small colony from a Tasmania's Lake Crescent without chemicals have been successful, however the long-term, expensive and intensive undertaking is an example of the both the possibility and difficulty of safely removing the species once it is established. Carp have attributes that allow them to be an invasive species - a species that invades and dominates new ecosystems with serious negative effects to the ecosystem and native fauna. The movement and introduction of carp for frivolous reasons such as sport fishing should not be tolerated. Reproduction An egg-layer, a typical adult fish can lay 300,000 eggs in a single spawning. Research shows that carp can spawn multiple times in a season in some areas. The young are preyed upon by other predatorial fish such as the northern pike and largemouth bass. Source: Wiki

Carp Biology

There are 4 main scale types displayed by carp; 1. Fully scaled carp(Common or Wild Type) 2. Mirror carp (Small number of large, randomly clustered scales on body) 3. Linear carp(Usually a single row of large scales along lateral line) 4. Leather carp(Very few or no scales on body) The scale pattern of carp offspring can be predicted from the patterns of the parents. All true carp are fully scaled but with the advent of semi-domestication around the 16th Century, varieties of carp without scales were bred. Different body shapes were also selected , with the aim of producing a scaleless fish with a deep body which would be easier to clean and fit nicely on a plate. History The common carp originated in Western Asia and naturally dispersed to China, Siberia and the Danube basin. The fish were later transferred to Europe by the Romans. Carp culture in China dates back to the 7th Century BC where some 90% of the current 11 million ton world production is grown. The carp was spread throughout Europe by monks between the 13th and 16th centuries, as a food fish, and has now been introduced to all continents and some 59 countries. In Western Europe, the carp is cultured more commonly as a sport fish although there is a small market for the table. In the U.K, carp angling is now the largest and fastest growing sector of both coarse and game fishing. Many fisheries are dedicated to this one species, they are highly managed and highly profitable. Carp are omnivorous so will feed on insect larvae, zooplankton, snails and plants. They are primarily benthic feeders, in that they find most of their food in the mud at the bottom of the water they inhabit. The fish have a keen sense of smell as they spend much of the time in cloudy water where vision is impaired. Female carp usually reach sexual maturity at 4-5 years of age, the males a year earlier. Carp are capable of living up to 60 years and commonly reach 30 years of age. The carp is also a hardy fish, capable of withstanding poor water quality considered harmful to many other species, particularly Salmonids. The main attractions to angling for carp is the power of the fish and the effort required to catch a specimen. Large carp are a wary fish and have an uncanny ability of ignoring anglers baits. Their feeding habits are greatly affected by weather conditions and the abundance of natural feed. There is nothing predictable about carp fishing! Probably the greatest attraction though is the size of the fish. Carp can grow very large. The current Irish record is just under 30lb, the current U.K record is just over 60lb and the world record is over 100lb. Carp are omnivorous and in the wild obtain most of their food from the benthos. They will feed on insect larvae, zooplankton, snails and plants. Their lips are tough and rubbery in nature with no teeth in the mouth parts. The teeth are found in the throat of the carp and are known as pharyngeal teeth. They are attached to bony plates and act in a similar way to the molars in the human jaw. Any large food particles are crushed and ground before swallowing. The carp is generally a lazy feeder and will feed on the most abundant supply of food first, moving to other food sources once these have been exhausted. Feeding in soft mud requires quite specific mouth parts which the carp has in the form of a protrusible mouth. This is a 'tube like' extension which the fish can push forward and down into the mud. By keeping the mouth closed and expelling the water, via the gills, a vacuum is formed. When the fish opens its mouth, water, mud and food particles are sucked in. The fish repeats the process and the food contained in the outgoing water is filtered through the gill rakers and then swallowed. Feeding carp can often be seen producing clouds of silt in the water, particularly when feeding on beds of bloodworm. Source: Wiki

Mirror Carp

Mirror carp are a type of fish commonly found in the United Kingdom and Europe. They can grow in excess of 60lb, with the last few British record fish have all been mirror carp. The difference between mirror and common carp is both genetic and visual - biologically they are similar. The mirror carp was the first mutation of common carp, owing to two alternative genes, the S allele and the N allele. The genetic term for a mirror carp is "ssnn" (all minor). Common carp have an even, regular scale pattern, whereas mirrors have irregular and patchy scaling, making many fish unique, and possible to identify by sight, leading to most carp in the UK over 40lb being nicknamed. This lack of scales is widely believed to have been bred in by monks in order to make the fish easier to prepare for the table. The current record (as of Dec 13, 2005) is known as "Two tone" due to its colouring, and is currently around 64lb. Contrary to popular belief, Leather carp are not Mirror carp without scales; there is a distinct genetic difference. Leather carp are permitted a few scales, however the dorsal row of scales is either absent or incomplete. Leathers also have reduced numbers of red blood cells, slowing growth rates. Source: Wiki

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Eric Ridenour , Owner Of Just Goin Fishin'/ West Virginia Carp Angler
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