IMO ED, the decline in numbers of carp and redfin has been due to the amount of flooding we have had in the past years, which has been fuck all to nil. Carp breed in shallow warm water and spring floods are perfect for this, something we havent had around these parts for well over ten years now and im sure the lil reddies loved to eat the carp fry. Hehe my dad still raves on about the days where a wheat sack full of 2lb reddies was the norm, even when i was a kid a 5 or 6 lb reddie was nothing unusual in the right conditions and if you couldnt catch a feed there was something wrong with you. He also tells me stories of when he first started noticing "euros", "they appeared out of nowhere in the thousands, you could see schools of them swimming up the river", thank god them days have gone tho because for a while there carp were all you could catch in the murray and many thought cod and the like would never make a come back. Here here to restocking and re-snagging.
There is a big debate over the cheese as bait issue but i know of ppl that have been using it for years and really, there is more cod now than ever so i dont think it is detremental to the fish, after all cod will eat whatever fits in their mouth wether it be a bit of rotting flesh from a dead cow or a stray golf ball. Ppl would be suprised at some of the things found in a cod stomach, half a sausage and a Tbone steak for example:P. Bardi grubs are my bait of choice but only if my dear old dad digs them for me haha, is alot of work for a days fishing.
Now, with the reddies, ya leave the scales on, the whole lot, skin and all peels off once ya cook it and as for fatty yellas and cod, well i used to be in the same school of thought (they no good), that is until i got the old dude across the road from me to fillet the 20pound cod i brought home last season. He seemed to know where ever line of fat run thru the flesh and cut it all out and yeh, any native over a few pound should be filleted and fat cut off or that shitty fat goes rite thru it giving it a muddy flavour especially if you cook it in the oven foil wrapped style. Im still a redfin man tho thru and thru haha
If you eat duck, try this.... a lil salt and onion inside then wrap in white bread dough (2 or 3 inches thick), bake in the oven until the crust is brown. mmmmmmmmm my god i could go some rite now