Bowfishing is a great way to spend quality time with your bow each summer. It’s also a good workout and fun way to spend time with your friends. Before heading to the lake or river with hopes of filling your boat with carp, ask yourself: Just what will you do with all those dead fish? Craft a plan to use the fish you shoot productively.

Let’s be honest. Many of the targeted rough fish are invasive species that are wrecking our environments. The Asian carp problem has reached epidemic levels in the South and Midwest, and getting rid of them seems impossible. There’s no shame in shooting and then using them as fertilizer, so long as they’re not festering in a spot that’s offensive to your neighbors. Some shooters haul dead fish offshore, slash them open so they sink, and then commit them back to the river. But this is not a legal option everywhere so check your local regulations. Afterall, catfish have to eat same as turtles. You've got to eat, too... 

Can I eat carp after I shoot them?

Many people are surprised to find that most of the fish you shoot when bowfishing can be cooked up and eaten like any other fish. Many people have eaten carp, myself included. Common carp, which are an invasive fish species and the most widespread and popular targets for bow fishermen, are actually captive-bred as food. Here in the states, however, the wild carp have spongy, orange meat that is littered with bones and it is very hard to eat. 

Silver carp, another popular bowfishing species, is much better to eat. Their meat is white and flaky (although still full of small bones) and tastes much better. There are efforts underway to create a commercial market for these fish in hopes of controlling their numbers, including a chef working with bowfishermen in Louisiana.

This older video called "Flying Fish, Great Dish" shows you how to prepare silver carp.

If you plan to eat the carp you shoot, or any fish for that matter, find and check your local eat safe fish guide. Some waters can be polluted, and eating the fish you catch can potentially be harmful. Here is an example of the eat safe fish guide in Michigan. 

Here is a great recipe for carp from Poland. 

What about other fish? What else can I eat?

Buffalo and suckers are excellent on the table, and for now still widely available to bow fishermen. Fried buffalo ribs are a Southern delicacy. Picture a skinny rib bone wrapped in fried fish instead of smoked pork, and you’ve got the idea. Shooting buffalo is an absolute blast during early spring when they move into shallow backwaters to spawn. Though buffalo in the 10-pound class are the best eating, 40-pounders are common, and they are incredibly strong fighters. If you are in an area where you can bowfish for buffalo and suckers, you can find plenty of great ways to prepare these fish for the table. 

(Photo Credit: Mossy Oak)

Gar are also worth taking home. If you avoid the eggs, gar meat itself is pretty good. Several species of these predatory fish can be found in just about any slow-moving Southern stream or river. Their backstraps have a mild flavor and a texture similar to shrimp when breaded and fried. Cajun garfish boulettes are a mixture of ground gar meat, breadcrumbs, eggs, and spices rolled into balls, fried, and served over rice with gravy. They’re not that much different from crab cakes, especially after a few beers.

One of the most popular and best tasting bowfishing fish is the American paddlefish. Paddlefish numbers have, unfortunately, been declining for some time, and so their harvest is tightly regulated. Only a few states allow it at all. Silver and bighead carp are direct competitors with plankton-eating paddlefish and far more efficient spawners. Still, paddlefish numbers are enough to support limited harvest. In Kentucky, bow fishermen can shoot two per day in some waters. In other states, it’s only a fish or two per season. These ancient, cartilaginous fish pre-date dinosaurs, and the best shooting for them is frequently in the turbulent tailwaters below hydroelectric dams.

(Photo Credit: A-Z Animals)

Still not sure? Everyone likes a fish fry! With species like cod, perch, bluegills, haddock, and walleyes make tasty table fare. You might not include gar and carp in that category, but you can turn these commonly targeted species into tasty meals. Some folks smoke carp to reduce its oily texture while adding a savory, smoky taste. Also, remember that some states require keeping the fish’s species identifiable. In that case, put your fish on ice, and then gut it and keep it whole once ashore. Always check your state’s fish regulations to ensure you’re in compliance.

Time to fill your boat & plate!

Almost any fish can be a tasty meal when prepared correctly, and bowfishing species are no different. Whether it is carp, buffalo, or gar, if you take the time to properly take care of and cook your fish, you can fill your plate with the fish that previously filled your boat!

As hunting and fishing enthusiasts, we must take care of our natural resources every time we embark outdoors. Leaving dead fish near a public boat launch or in its dumpsters is a nuisance for others and is one reason why people dislike bowfishermen. Make it a priority to find other options for disposing of fish you stick. After all, you have several!  

(Cover photo credit: https://www.polonist.com/christmas-fried-carp/)