Quantcast

Prepare for Wild Carp Week in Baldwinsville

Wild Carp Companies is proud to present Wild Carp Week, an unprecedented carp angling event to take place May 14 to 21 in Baldwinsville.

Wild Carp Week will consist of five carp angling tournaments in seven days. Its featured event, the 50-hour Wild Carp Classic, will showcase some of the world's best carp anglers competing as teams for more than $30,000 among four prize categories, with $10,000 to be awarded to the team finishing first place for overall weight.

The week's remaining lineup consists of the Big Carp Challenge, Total Weight Challenge, Big 4 Challenge and Celebrity Carp Challenge.

This unprecedented event builds upon Baldwinsville's popular 50-hour tournament that has produced more than 112,000 pounds of carp caught and released since 2007 - a feat unmatched by any other annual carp angling venue on the planet.

Wild Carp Week begins with a kick-off event on Baldwinsville's Paper Mill Island from 11 a.m. to 9 p.m. May 14. The event caters to the whole family with food, live music, a Kid's Corner, casting competition, the Wild Carp Classic peg draw and more.

Also on hand for the Wild Carp Week kick-off will be Nathan's Hot Dog World Record holder Joey Chestnut and other major league eating competitors, who will compete to set the world record for most salt potatoes consumed in the Wild Carp Week World Salt Potato Eating Championship, presented by JGB Enterprise.

The registration deadline for all Wild Carp Week events is April 30. Registration forms will be available on the Wild Carp Companies website, carpweek.com, in late December. Payments will be accepted via Paypal, check or money order. Registration forms may be mailed to Wild Carp Companies, PO Box 128, Baldwinsville, NY 13027.

For more information, contact tournament directors Jason Bernhardt (jason@wildCarpcompanies.com) or Sean Sauda (sean@wildCarpcompanies.com) with questions.

0
Vote on this Story by clicking on the Icon

Comments

Use the comment form below to begin a discussion about this content.

Sign in to comment