+ Reply to Thread
Page 1 of 2 12 LastLast
Results 1 to 10 of 14

Thread: CARP STEAK - What's Cooking - February 1, 2010

  1. #1
    Join Date
    Sep 2002
    Location
    Bothell, WA, USA
    Posts
    1,716
    Blog Entries
    1

    Default CARP STEAK - What's Cooking - February 1, 2010

    CARP STEAK

    Greetings from Big River country where we eat carp and we like it. "Carp fries" are still a common fundraiser around here. I've helped fry anywhere up to 400 pounds of fish in one shot many times.

  2. #2
    Join Date
    Mar 2003
    Location
    Klamath Falls, Oregon, USA
    Posts
    1,737

    Default

    I would like to thank hide hunter for this interesting article. Also his instructions for scoring the fillet so that the bones are disolved works not only on carp but on pickeral as well.

    Tim

  3. #3
    Cold Guest

    Default

    Pretty cool article, and nice to see a divergence from the 'carp are trash fish' and even the 'carp are a great fight, if nothing else' mentalities.

    I've never eaten carp, but back when I was a Boy Scout, we fried up a few large shiners (12-16") on one campout and they were just fine with a dash of old bay. From there, I learned never to rule out a fish as a good eater just by looking at it.

  4. #4
    Join Date
    May 2001
    Location
    McKinney TX USA
    Posts
    1,139
    Blog Entries
    3

    Default

    With all the carrying on about "trash fish" it is pleasant to read some positive data on carp.

    Will have to give this a try.

  5. #5

    Default

    Its nice to read positive words on carp. Yes, they are ugly, but they are delicious.

  6. #6
    Join Date
    May 2008
    Location
    West Virginia
    Posts
    111

    Default

    I have had carp on more than one occasion. I can say that it is not bad. 100% agree with the females over the males. I will add just a touch of curry for kick and some old bay. The first time I ate it, I thought it was going to be like an episode of Fear Factor but was very pleasantly surprised. Great read.

  7. #7

    Default

    I grew up fishing for carp with doughbait my dad made. The doughbait was tasty, if the fishing was slow!

    We ate carp. He must have known how to prepare it, because I don't remember it tasting bad. I also remember him salting, battering, and frying up the carp eggs. THOSE were VERY TASTY!
    David Merical
    Ankeny, Iowa

  8. #8
    Join Date
    Dec 2003
    Location
    Havre, MT, USA
    Posts
    967

    Default

    Smoked carp...now that's a meal that's hard to beat!

  9. #9
    Join Date
    Mar 2005
    Location
    913 Jackson Lake Rd, Chatsworth, Ga. 30705 (423) 438-1060
    Posts
    2,559

    Default

    We eat carp all the time. I don't hold much with the 'scoring' procedure, but that's because I know how to de-bone a carp, and get boneless fillets.

    Also, if the carp came from questionalble water, I always keep them in a #10 washtub (or the bathtub)in cold water for 3 or 4 days, and let them clean themselves out. I feed them corn (do not let the kids 'name' them).

    But I agree whole-heartedly that carp are a much under-used resource. In Europe, they are raised commercially for food. Sure, they are a little more trouble to prepare, but they are free for the taking, with no seasons or limits (at least not here in Tn.).

    And if you've never had smoked carp, you are really missing out. That's my favorite way to fix them. I'd rather have smoked carp than smoked salmon.

    Gotta go grab a snack. I've made myself hungry.

  10. #10

    Default

    The 'old time' method for sweetening muddy fish (or ducks) before cooking is to cover them with cold water to which you add a handful of baking soda and a handful of regular table salt. Leave overnight, rinse and cook. The combination of soda and salt was called salsoda.

+ Reply to Thread

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts