I know of nobody who uses sights when bowfishing. The main reason is in most cases your shots are going to be about 20-25 feet or less. also, if there is any kind of a breeze, it can blow the string around the sight pins and cause obvious problems.
at that close range you get Bowfishing instinctive shooting is the fastest way. by the time you get the sight on the fish it is gone . A good idea to The Safety Slides are an excellent alternative to the steel and mono cabling systems of the past from sullysbowfishing a pack of five for $9.50 +s/h. is well worth it prevents snapping. look at this link I came close to haveing this happen to me, wife watched it to she told me about it after I lost my arrow after the string snapped. Now I do not loose any more this way any how. http://www.sullysbowfishing.com/snapback.asp
Bowhunter,yeah,I saw that dramatic issue on their site the other day.I use the slides on mine also.Well worth it!I have been considering putting one sight pin on because we get alot of shots at "hovering" gar and carp in backwater and slews.I guess when the shot is quick I could just hammer at 'em instinctly.
Yes, I've been using sights for carp for the last two years now. I see no problems with time, compared to the extra accuracy that I get. I suppose that if the hunter doesn't care where he hits the fish, no sights would be OK. By the way, does anyone else fillet, cut the mud vein out, horseshoe,cook and eat the carp they kill?
I have always given them away, cause I didn't know how to cook them. Plus the thought of eating a carp (instilled by my paretns since birth I think) has always been almost taboo. How do you cook them?
I've had them baked and fried. Most of the fillets are in the range of 1" thick and make a meal by themselves. Mostly I'll bread them with FryRite and deep fry them. Just remember to score (horseshoe)and make sure you cut all the way to the bones and the bones will never give a problem. A lot of the saloons in the southern part of Illinois serve carp at the bars and there never seems to be enough to go around. Several sites on the web will give direction on proper cleaning and cooking.
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