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| | Ontario Ministry of Natural Resources |
 | | Carp thrive in moderately warm, shallow water of lakes and rivers which contain an abundance of aquatic vegetation. |
 | | Carp have a series of small, thin, free-floating bones found about one-third of the way below the muscle surface both above the lateral line, and below the line along the back half of the fish. |
 | | Carp can be baked, roasted, broiled, fried, barbecued, poached, smoked, marinated, or used in casseroles, chowders, chilli or quiche. |
| www.mnr.gov.on.ca /MNR/fishing/carp.html (1154 words) |
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