Bugle Mouth, Carp, German carp, mirror carp, Israeli carp
A heavy-bodied, laterally compressed minnow with a long dorsal fin and
arched back. The first ray of the dorsal and anal fins is a stout,
serrated spine. The small triangular head tapers to a blunt snout. The
small, protrusible mouth contains no teeth and is located below the
snout. There are two pair of barbels on the upper jaw. Body color is
brassy green on top grading to bronze or gold on sides. The belly is
yellowish white. Fins typically are yellow, orange, golden, or light
olive in color.
Common carp are extremely adaptable fish. They can tolerate a wide range
up temperatures (up to 96-degrees). This adaptability allows them to
dominate many bodies of water that they inhabit. Common carp will prefer
soft bottom areas such as muddy grasses or sand. Although they will
congregate near deep-water drop-offs, they prefer to inhabit shallow
Most often carp suck up quantities of silt, spit it out, and select out
insect larvae, crustaceans, snails, and other food items. Young carp will
also consume zooplankton. Adult carp are omnivorous, consuming both plant
and animal foods. Plant foods include both rooted plants and algae.
Organic debris can also be an important component of the diet.
Few wild carp live longer than 12 years but individuals in captivity
have lived as long as 47 years. Carp generally grow rapidly for the first
few years until they reach sexual maturity and slows as energy is
diverted into reproduction. Growth rates of carp vary considerably across
North America which may reflect geographical, biological and
environmental conditions at different locations.
Pound for pound, carp will put up a fight equal to most sport fish. In
Europe, carp rank third among sport fishes behind Atlantic salmon and
rainbow trout. Carp are powerful and can grow quite large so appropriate
tackle is required. Popular baits include dough balls, canned corn, bread
crusts, and worms fished on the bottom.
Preparation and Table Quality
Carp are very bony but are excellent eating if properly prepared. Boiling
and smoking are the two primary methods of cooking them.
Lakes For Carp
Hot Tail Waters