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Show 111 Davs Of Meat Scarcity. Carl) Can lie Tasty i " meat along the lateral line on each side which should be cut out of the fillet as this snap has a muddy taste. Another Utah fish, which needs no introduction to gourmets, gour-mets, is the catfish. j The lowly carp, whose scorned i carcass heretofore has generally i wound up on a creek bank , where he was tossed by disgusted disgus-ted fishermen, is comming into his own on the nation's dining room t'jbles, says Ross Leonard, Leon-ard, Utah fish and game.diric-tor. game.diric-tor. "Fried in deep fat with bacon strips, filleted carp is very good eating," the state game chief em-nhasized. em-nhasized. "I know; I've tried them." "In these days of depleted larders, lard-ers, the angler should think twice lefore he throws away a J J carp," Leonard pointed out. Utah has a number of waters where carp abound and the meat of this .fish, properly pre-1 pared, is delicious." "Carp takefn from Utah Lake, Locomotive Springs and the Sevier Se-vier River, as well as other waters wat-ers durnig early spring will pro- j vide a substantial source of food. ! Later in the year when waters are warm it is not recommended j that they be used for food. However, How-ever, in some colder waters, the carp's flesh is solid and firm the year around." Marion J. Madsen, superintendent superin-tendent of fisheries management, volunteered this method of preparing pre-paring the carp for the table: "Hold the head and cut laterally later-ally toward the tail right along the backbone. Tip the resulting slice of meat over and slice out 'the ribs. This firms the fillet," I Madsen said. I He pointed out, however, that i the carp has a streak of black |