Lincoln Lakes ridded of Asian Carp

 

[April 14, 2020] 

Last week we heard from some folks about a big fishing expedition out at Lincoln Lakes. Lincoln Lakes is a privately owned area with water front homes throughout the area. A condo association keeps an eye on the lakes, including the properties and the water of the lakes.

It would appear that at some point in time, Asian Carp made their way into the waters, and have since taken over. The condo association contacted Shawn Price and Matt Starr of Price Fisheries to come out and catch the fish using nets. In the span of two days, the pair caught about 17,000 pounds of carp.

Some of the fish being pulled out of Lincoln Lakes were gigantic, as big as the men holding them up for the camera.

Within the Asian Carp species are Bighead, Black Carp, Grass Carp and Silver Carp. The fish originated in Asia and were first brought to the United States intentionally for use as cleaners for aquatic farming. Known as bottom feeders, they do a good job of cleaning up commercial ponds and eliminating the harmful organisms within the water.

However, they are not particular and they tend to consume the good with the bad, often depleting the healthy environment in the water, and “out competing” other fish for food. Consequently, the other fish cannot survive and the Carp varieties then thrive.

Over time, accidental releases of the carp from controlled ponds resulted in the Mississippi River and its tributaries being infiltrated with the fish. Throughout the Mississippi River Basin there are ongoing battles to remove the fish from the waterway.

It is unknown how the fish made their way to Lincoln Lakes, but it is certain, that now that they are gone, the Lake will become a much healthier environment for other fish varieties.

According to Price, the fish caught will be sold. Some are sold for human consumption while others will be sold for the production of fertilizer.

While the carp are edible, they have not caught on all that well as a consumable product in the United States. They are used in Asian cooking and in Asian countries are a popular food staple.

[Nila Smith with photos from Darin Coffey and Brad Matthews]