Mmmm...yummy SPARROW!

So you're saying you can eat the small bones, they are soft enough to crunch up? What size of carp do you generally eat? They look like maybe a foot long or less? I suppose their bones are a tad finer than the lunkers here in the river. Sheesh, next time I catch a carp, he's gonna be a keeper!

LOL You wouldn't be the first person to eat pigeon, so go for it!

DD

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8-10 inch is what i cought in the small river i fished. some bones came off with the meat but for the most part the bones stayed on the skeleton... gotta have a gentle bite though hehe... we'll see about those pigeons, it's either eat em or start raising them lol, they are quite pretty.

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Leave it to my superior mastery of the English language to make it sound like Grama and her siblings were bird fiends! And you thought Ozzy invented it.....
--f.g.

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Most that eat Sparrows build Traps for them so they catch a bunch of the at a time.

Now as far a Carp.We use to buy them in the stores,but they don't sell them anymore.I just fillet them out,the dark meat thats next to the skin is Mud Vein trim that off,I use to score mine but wife said not to fool with doing that.I then just fry them up like any other Fish.They are full of Y Bones that you have to work through,but most the time you break off a bite you will see the bones just pull them.

We also catch Buffalo and Suckers around here they have better flavor,but just as bony.

big rockpile

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That's exactly right. I got my design from a gentlemen from England. Works great. I think other than rats they are the biggest pest to the poultry farmer.
They are dirty and a carrier of fowl mites. I've caught and killed 66 so far this summer. Here's the trap design;




Just toss some cracked corn down on a bare spot, and set the trap on top. If you allow your chickens to empty their feeder, you can really clean up on the sparrows in a day.

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The Bunker Index

my friends granddad used to eat them. caught them in a trap just like the one above......

Carp from clean rivers taste just like salmon when canned. Filet out good sized carp and pack chunk pieces in pint jars, fill with water, spices to taste, then process for about an hour. The bones will be dissolved.

Bruce, you beat me to it!
Pressure canned carp are great, the bones are tender just like canned salmon.

Chickenman, thanks for the plans!

How many pounds pressure?

Pony! (who likes 'most every kind of fish)

Pony, here's a few recipes for you.

Here are three recipes from the Nebraska Game and Parks Commission (http://www.ngpc.state.ne.us/fish/fishes.html)

Carp Burgers (Credit: Alfred Johnson, Kearney, NE)

4 pounds carp
1/2 teaspoon sage, powdered
1 teaspoon celery salt
1/4 cup onion, minced
1/4 teaspoon black pepper
1 teaspoon baking soda
Fillet carp, skin and remove rib sections. Mix baking soda with enough water to cover fillets and soak overnight. Rinse fillets under cold water and dry with paper towels. Run fillets through meat grinder with fine blade twice. Mix onion, sage, celery salt, pepper and carp well in a large bowl. Form into patties, roll in dry pancake flour and drop into hot oil. Fry about 2 minutes on each side until brown, drain on paper towels and serve with horseradish, mustard, or shrimp cocktail sauce.

Pressure Cooked Carp (Credit: Deloris Kneifel, Columbus, NE)

skinned carp fillets cut into pieces
2 tablespoon salad oil
1 teaspoon pickling salt
Pack carp into pint canning jars and add salad oil and salt. Pressure cook 90 minutes at 10 pounds of pressure. For a taste variation add 2 tablespoons catsup, or 1 tablespoon of dry mustard, or 3 tablespoons of Dorothy Lynch dressing.

Barbecued Carp (Credit: Mrs. Carroll W. Durr, Nebraska City, NE)
1 carp skinned, with tail removed
1/2 cup chopped onions
1/4 cup margarine
1 cup barbecue sauce
Spread cavity with margarine then sprinkle onions, salt and pepper inside cavity. Spread 1/2 cup barbecue sauce on piece of heavy aluminum foil large enough to wrap fish, put fish on top of sauce, and cover with the remainder of the sauce. Wrap fish tightly in foil. Place in baking pan and bake at 350 for 1 1/2 hours. Turn 2-3 times during baking. When done place on platter and pour sauce from foil package onto fish to serve.

Thanks for the recipes CoonXpress, they look good!

Somewhere around here I've got a recipe for Robin....anyone interested? B

Wow. Unless the economy really tanks I don't expect to eat sparrow, but I've gotta try the trap just to see how many I can catch (and release). That is really neat.

Actually, you may not want to release them. There are many good reasons to eradicate them, and two of my reasons are bluebirds and native songbirds.

Sparrows (i.e. the Weaver Finch) are a non-indigenous pest, and they are driving the bluebird to extinction. Everything I've read so far says they should be disposed of.

http://www.audubon-omaha.org/bbbox/ban/hsbyse.htm

Please utilize the traps, but don't release the sparrows. Four and twenty baked into a pie is a good start.

Pony!