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What is the largest carp ever caught?

Asked: Joseph Kieser, Last Updated:

A BRITISH angler living in Thailand has broken the world record for the biggest carp ever caught. According to an article on the Lad Bible website, John Harvey's catch weighed in at a whopping 232 lb or 105 kg.

FAQ

  • Can fish recover from flukes?

    Gill tissues are very badly damaged by the parasitic worms and do not entirely recover in case of severe, long-lasting infestation. Affected fish will then remain short-winded for the rest of their lives in spite of a successful treatment.

  • Why do I feel sick when I eat salmon?

    Scombroid poisoning symptoms develop 20 to 30 minutes after you eat the affected fish. They include flushing (turning red) of the face, nausea, vomiting, hives, and abdominal pain. These symptoms are similar to other allergic reactions. Getting scombroid poisoning does not mean you are allergic to fish.

  • What can you do to prevent a piece of fish from breaking apart during cooking?

    A coating of bread crumbs, cornmeal or flour helps to keep the fish intact during pan-frying or broiling. Simply dredge fish fillets or steaks in flour or cornmeal and fry them in a pan with at least 2 tablespoons of oil. To bread fish, dip the pieces first in flour, then in a bowl with 1 or 2 slightly beaten eggs.

  • Do fish turn GREY when they die?

    Fish will turn white or pale grey due to the lack of blood flow after death. In some cases, the fish may have been dealing with a health issue due to contaminants in the water leading to a whitish complexion. It's essential to pay attention to your fish, if it starts losing color and/or its scales fall off.

  • Why are all the fish in the river dead?

    The most common cause is reduced oxygen in the water, which in turn may be due to factors such as drought, algae bloom, overpopulation, or a sustained increase in water temperature. Infectious diseases and parasites can also lead to fish kill.

21 Related Question Answers Found:

  • Should you take the skin off salmon?

    You should remove the skin when you're poaching or slow-roasting salmon—it will never get crispy in liquid and end up with a gummy, unpleasant texture. If you do want to leave it on, just discard it before eating.

  • Do fish see humans?

    Besides being able to see their prey and recognize their owners, fish also can see a range of colors, since they have color receptors in their eyes. Many species of fish can also see ultraviolet light, which humans can't.

  • Do we eat clownfish?

    Even though clown fish are edible it is highly advised that people don't eat them because their slimy substance on their skin. In Disney/Pixar's 2003 film Finding Nemo and its 2016 sequel Finding Dory, main characters Marlin and Nemo are clownfish.

  • Can you die from a catfish sting?

    Venomous catfish stings are a common environment hazard worldwide. Although these stings are often innocuous, significant morbidity may result from stings, including severe pain, retained foreign bodies, infection, respiratory compromise, arterial hypotension, and cardiac dysrhythmias.

  • Are fish dumb or smart?

    "They're just not any less intelligent or sophisticated than terrestrial animals," he says. "That idea is a total myth." Fish don't have a three-second memory, Brown has found — in fact, they can be taught how to evade a trap and remember it a year later.

  • How deep do you fish for king mackerel?

    2) King mackerel love structure Areas of hard bottom, ledges, reefs, wrecks, and oil rigs will all attract and hold kings. Generally speaking, structure in water depths between 30 feet deep and 75 feet deep are the best spots. However, they can be found right along the beach as well as very far offshore.

  • How do I know if my fish tank has fish eggs?

    Check for eggs. Once laid, the eggs often look like tiny balls of jelly. These are often scattered to the water, but in some species they end up in a mound on the nesting area, or stuck to the floor or side of the aquarium. Many egg-laying species also have mating rituals, including most gouramis.

  • Can red cherry shrimp live in cold water?

    Are cherry shrimp cold water? A. No Cherry Shrimp are not a cold water species they are a tropical special that prefer a temperature range of between 16 and 27 degrees celsius.

  • Is hickory good to smoke salmon with?

    Hickory: Hickory works best when used to smoke game meat or poultry, but not so much for salmon. ... When used sparingly with other mild-flavored woods, it can certainly give salmon a sharp, earthy, and sweet flavor.

  • Why can't you drown a fish?

    Most fish breathe when water moves across their gills. But if the gills are damaged or water cannot move across them, the fish can suffocate. They don't technically drown, because they don't inhale the water, but they do die from a lack of oxygen.

  • What month is crawfish season in Louisiana?

    February to mid-May is the prime time to find fresh, live crawfish. For many who live in Louisiana, just the scent of a neighborhood crawfish boil is enough to evoke thoughts of springtime.

  • Will catfish spawn in ponds?

    Catfish may spawn in such ponds, but adult bass consume most, if not all, catfish fry and fingerlings. Thus, advanced fingerling channel catfish must be periodically stocked to maintain catfish fisheries in ponds with bass.

  • What Colours do salmon like?

    These colour combos do not make any sense in terms of physics and visible light spectrum, but salmon do strike on the following: royal blue paired with chartreuse, silver doctor blue paired with black/silver/chartreuse, and chartreuse/silver, kelly green/silver, and blue paired with purple (see Figure 7, examples of ...

  • How big of a fish can a 5 weight fly rod handle?

    Additionally, if you plan to do any salmon, or saltwater fishing, then a 5-weight is probably way too light of a rod. As a general rule of thumb, a 5-weight is a great rod for fish between 10” and 20” long.

  • How many fish can live in a 36 gallon tank?

    A 36 gallon bowfront will house a total of 12 inches of large-bodied fish quite easily. If you choose a species of fish that remains under 6 inches you will have just enough room to keep two fish.

  • What is the best time to fish for bluegill?

    Bluegill are commonly found in water more than 10 feet deep in summer and typically hang just above the thermocline (the depth where water temperature changes dramatically and below which oxygen levels are usually low). Best fishing is usually in the morning and evening when the fish are most active.

  • Do you need to wash oysters?

    Before cooking your oysters, it is essential to clean them thoroughly. They live in brackish, salty water on firm bottom areas, which mean they can be muddy and dirty. To clean, place the oysters in a colander in a sink and rinse under cold water.

  • Do oysters suffer when you take the pearl?

    Those are harvested more carefully and are released back to the water if the pearl is good quality. While oysters don't have a nervous system, it is still researched whether or not they are able to feel pain or not. And killing an animal that might feel pain is unethical and unnecessary.

  • Are frozen prawns from Vietnam safe to eat?

    1. Imported, farmed shrimp can be contaminated with illicit antibiotics. Farmed shrimp from Central America and Asia can also pose a direct threat to diners. A 2015 Consumer Reports study found that of 205 imported shrimp samples, 11 from Vietnam, Thailand, and Bangladesh were contaminated with antibiotic residues.

  • How long can I keep marinated fish in the fridge?

    How long can you keep marinated fish in the fridge? When stored properly in the refrigerator, fresh fish should be cooked within two days, up to three at most, from the time it was purchased. Shelf life does vary from species to species, with some lasting slightly longer. Two days is a good rule of thumb to follow.

  • Is smoking fish cooking it?

    The cold smoke doesn't actually cook the fish, so it's left with an almost raw-like texture. ... Instead of dry-curing, the fish gets a wet brine (a.k.a. salty water) and then is smoked at temperatures above 120°F. This process works well for salmon and many other types of fattier fish, too.

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