Bondo Boat from when the author was on one of his cross-country bowfishing trips.
Part of the “A’fixing stage” of bowfishing for the author is looking at some of his videos. One of the best is “Impale a Scale” that was produced by Muzzy in 2003 and provides a fast-paced overview of the sport. Mark Land and some of his buddies bowfish in three states for fresh and salt-water species using a custom bowfishing boat outfitted with both outboard and fan engines. (The fan engine works like a tiny airboat engine that provides mobility in very shallow water.)
- Mark Land shooting fish from a photo used on the cover of my book.
Land commonly participates in tournament bowfishing, which the author seldom does, and between the two of them they review the sport from the author’s taking fish strictly for his table to high-volume, high-excitement bowfishing at night in a Louisiana swamp. Included are discussions on the equipment, boats, fish, participants, locations, techniques with a strong emphasis on utilizing the take.
Because bowfishing can be done with relatively inexpensive equipment, almost anywhere in the country, almost anytime of year, take some of the best-eating fish that exist in unlimited numbers and improves the fishery at the same time; this sport is gaining increasing appeal as a sporting activity as well as a means of providing food for the family.
Powerful, hard to pull, bows are not needed for any but the largest species allowing entire families to participate ranging from grandpa to grandson. Some women are aggressive participants in bowfishing and often outshoot their husbands and boyfriends.
One of the host”s most requested recipes is for carp salad which is given below.
- A carp salad is made the same as a tuna-fish salad, but does not have the oily or metallic aftertastes frequently derived from canned tuna.
2 1/2-cups of baked, picked carp meat (remove brown and red meat)
1 cup finely chopped sweet relish
2 tablespoons mayonnaise
1 tablespoon dill weed
1 teaspoon salt
1/2 teaspoon black pepper
(options include 1/4-cup finely-chopped onions, 1/4-cup finely chopped celery and 1 hard-boiled egg)
Mix the ingredients by hand in a large bowl feeling and removing any bones. Add additional salt and pepper to taste. This can be eaten immediately, but is better if refrigerated in a covered container overnight. This may be served over fresh lettuce or spread on crackers. For decorative effects it may be pressed in a fish mold and adorned with olives speared with the clean, washed rib bones of the carp.
Now out of print, Practical Bowfishing,
sells in the used book market for between $50 and $200. I purchased the remaining stock and offer the book for $20. It may be ordered by visiting my website, www.hoveysmith.com
, and clicking on the Pay Pal button. Wholesale rates on this title are also available for retail stores.
Bowfishing equipment and supplies may be obtained from a variety of sources. Cabela’s and Bass Pro stock bowfishing materials including starter kits. However, always purchase some extra arrows.
Muzzy has a complete catalogue of bowfishing supplies and these, including the “Impale A Scale” video, may be ordered from: www.badtothebone.com
Backyard Bowfishing is the successor to Sully’s Bowfishing Stuff and their on-line catalogue is at: www.backwaterbowfishing.com
. They also have a retail store in Gurley, Alabama.
AMS Bowfishing is the manufacturer of the Retriever Reel and safety slide system (recommended for compound bow users). The products may be obtained from www.amsbowfishing.com