Carping On: Fishing At Lake Burrinjuck

Did you know that:

• Lake Burrinjuck was constructed in 1928 on the Murrumbidgee River to supply water to the Murrumbidgee Irrigation Scheme?
• The Lake holds 1,025,000 megalitres of water (which is two and a half times more than Sydney Harbour)?
• Lake Burrinjuck (also known as Burrinjuck Dam) attracts over 250,000 tourists per annum?

It’s not surprising that the Lake holds such an attraction for visitors and locals alike, as it is a haven for water sports, bushwalking, birdwatching and fishing.

Speaking of fish, the species present in the Lake include Murray Cod, Macquarie Perch (Macquarie Perch are fully protected and must be returned to the water unharmed), Golden Perch, Silver Perch, Rainbow Trout, Brown Trout, Atlantic Salmon, Redfin, Eel-Tailed Catfish and Carp.

Carp get a bad rap because they are believed to have detrimental effects on native aquatic plants, animals and general water health, particularly through their destructive feeding habits. Carp feed by uprooting vegetation and stirring up sediments during feeding, leading to increased turbidity. This in turn reduces light penetration, which can make it difficult for native fish that rely on sight to feed. Reduced light can also decrease plant growth, and suspended sediments can smother plants and clog fishes’ gills.

Many aquatic sites hold annual carp fishing contests to decrease the number of the fish. Once you have caught a carp or two, do yourself a favour, and don’t throw them away! There is a widely held believe that carp doesn’t make good eating. In fact, some anglers jest that the best way to eat carp is to nail it to a wooden board, season it with salt and pepper, let the carp dry in the sun for a week – and then remove the carp and eat the board instead! It’s a funny joke, but that rumour about carp is far from the case. Carp can be served pan-fried, grilled, or even deep-fried.

Pan-frying is one of the easiest and most common ways of preparing carp. To do this, many people choose to egg and breadcrumb it first. Since the fish is naturally oily, you can crumb it lightly without needing to incorporate a more complex, potentially greasy recipe.

You can even bake carp if you’re looking for a more heart-healthy option. Just ensure you have good control of the heat since carp can become overcooked quickly.

No matter if you travel to Lake Burrinjuck to catch carp, cod, perch, trout or any other fish, don’t forget to obtain a NSW fishing license from Service NSW before you set off. You can do this online at: https://www.onegov.nsw.gov.au/New/categories/recreational-fishing

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