Saturday, 29 May 2010

Fish of Leabank Square - Carp










They're BACK!!

Maybe it's the reedbeds - or maybe it was just that awful narrowboat engine leak last year - but this year the carp are back in larger numbers than ever.
The Common carp (posh name - Cyprinus carpio) is a widespread freshwater fish in the waters of lakes and large rivers in Europe and Asia.

Although they are very tolerant of most conditions, 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 naturally live in a temperate climate in fresh or slightly brackish water - which makes the Lea a perfect home for them.

They normally stay all summer - so whenever you get a chance - pop up to the recycled garden - and sit still for a few minutes - and a school will be sure to come along.



9 comments:

Rebecca said...

Ah Cooooool! I've NEVER seen them before, in fact I always thought you were making it up Shona.
How long would you say they are? About a foot? Please text us next time they're out there and we'll come running.
Becca

Steve said...

Sona have you ever caught any of the blighters yet? I've been trying for years but never even had a nibble. I saw someone in Viccie Park catch one tho.
Steve

Owen said...

Not posh name, scientific name.

Leabank Square said...

You say tomarto, I say tomeyto....

Owen said...

You say carp, I carp!

Tony said...

Sóna....
You know the fish you guys cooked for us up on the riverbank last week? You wouldn't have..... would you? Would you?
Tony

Dirk said...

Oh yes Tony - he would have! Remember this is the same Sóna who loves cooking & eating duck. But he works for a charity so definetly wouldn't be able to afford to buy any. Does taste delicious though!
Dirk

Zoulla said...

Wow these photos are great!

Martin K said...

But they are also very edible. Although from what I've learn you should rinse them on cold water for a looooong time after you've cleaned them. And then soak them in water and a splash of vinegar in the fridge for 12 hours. After that. Cut it up and just follow the reciepe on Hungerian goulash Stew and replace every meat item with a piece of Carp on the bone.
Voila.