How about giving up your favorite or secret Fish Recipe ?
Mine is just plain old “Pan Fried Trout”
Bacon Fat
Trout
Onion
Salt
Pepper
Cook all in cast iron skillet over camp fire. 
[u][b]Carp Stew
[/b][/u][SIZE=2]12 cans evaporated milk or cream, or 1 gal milk
3 pounds carp meat, cubed or shredded
2 cups chicken stock
3 large potatoes, peeled and cubed
4 cans sweet corn, juice and all
2 stalks celery
1 large onion, cubed
1 stick butter or margarine (aprox 1/4 cup)
1 tbsp garlic powder, or 3 cubes fresh garlic
2 tsp basil
salt, pepper and Tabasco to taste
In a large (at least 2 gal.) stockpot, drain the juice from the corn into the pot and and heat to simmering. Add chicken stock. Add potatoes and cook until tender. Add water if needed. In a sauce pan, in about 2 pats of the butter, saute celery, onions, carp and garlic (if fresh), and saute until translucent, and the carp is flaky. Add to stockpot, along with the rest of the butter. Lower heat to med., and add the rest of the ingredients and heat until the milk is just starting to boil, stirring frequently.
Serve with cheese biscuits.
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how do you debone your carp? there’s about a million pounds of carp within 10 miles of my house, I just dunno how to cook em.
Carp are very good smoked! Their fat content keeps them tender and moist. If you know someone who has a smoker you might try bribing them, say keep half for yourself. Suckers are also good smoked. Yes, you do have to brine them overnight.
Here are my instructions on how to handle a carp properly.
To de-bone a carp, there are 6 or 7 steps. It takes about 20 minutes. You only end up with about 25% of the fishes weight in meat, but off a 20 lb. carp, that’s 5 pounds of meat at one time. That’s a good yield in anyone’s book.
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Remove the fillets from the body of the carp as you would any other fish. Cut around the ribs, leaving them attached to the skeleton.
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Lay the fillets skin side down on a cutting board and cut them in half lengthwise, cutting through the skin. Remove any fatty belly meat from the fillet. It has a strong flavor.
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Skin the fillet halves by laying them skin side down on the cutting board and slicing the meat from the skin, starting at the tail section. An electric knife works especially well for this, but any sharp knife will do.
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Remove and discard the dark red meat from the fillet halves.You now have delicious white meat, but there are still Y-shaped intramuscular bones hiding inside.
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Cut the rib cage section off. It is now boneless so you can use it without further preparation.
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The Y-bones lie lengthwise at an angle through the fillets. Slip the fillet knife in between the bones and cut strips that contain two or three bones, taking care to not cut any bones. It won’t take long to understand exactly where the bones lie.
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Now roll these fillets in cornmeal or your favorite breading and fry them as you would any fish. At the table, break the strip in half. The bones will stay in one half.You can eat the boneless half of the strip, then grab the Y-bones and pull them from the other half and eat it, too. It’s a lot like eating hot wings, but not as messy.
If you want completely boneless meat, then:
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Start with the top half of a fillet. Lay the fillet on your cutting board so that the outside of the fish is up.With your fingers, feel for a hard portion on the first inch of the fillet. There are a couple of unusual pine cone-shaped bones in the first inch or so of the top half of the fillet.These make bone removal from that section impossible. Starting behind this hard section, holding your knife parallel to the cutting board, cut a long strip of meat from the top of the fillet, exposing the Y-bones.This will result in a boneless piece of meat about as thick as a crappie filet, but about two inches wide and very long.
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Using shallow cuts, free the meat from above and below the exposed Y-bones
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Turn the fillet over.You will see a row of white dots that indicate where the point of the Y-branch of the bone nears the cut surface of the fillet.Make a cut parallel to and right above the row of dots. Cut down until the knife contacts the main shaft of the Y-bone. Cut and scrape sideways with the knife to remove a long, rope-like piece of boneless meat.
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Repeat step 3,making your cut just below the row of dots and removing the remainder of the usable meat from the top half of the fillet.
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Now de-bone the bottom half of a fillet. You have already de-boned the meat from the rib cage section when you left the ribs attached to the skeleton. Cut the ribcage section off and put it with your boneless meat. Now repeat steps 3 and 4 with the remaining portion of the bottom fillet. The bones lie very near the surface of the meat on the bottom half of the fillet, so there is no need to repeat steps 1 and 2.
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Repeat above with the other side of the fish.
By all means, please experiment with the above techniques and enjoy! If you mess one or two up while learning, don’t sweat it…it’s just a carp. There are plenty of them. They need to be used.
When correctly prepared, carp have a unique flavor similar to mackerel (fresh, not canned), only much milder. The meat is flaky and slightly oily. It lends itself well to broiling, baking and frying. It makes an outstanding chowder and gumbo.
I never soak mine in brine, but if you want, it won’t hurt anything. If I catch a carp from questionable water, I just keep them alive in the bathtub for 3 or 4 days, feed them corn and change the water twice a day. This lets them clean themselves out.
Enjoy!
I absolutely love smoked carp. I bought a large Brinkman smoker just to use for carp (and other fish). I don’t soak mine in brine, but the waters I fish in are incredibly clean. It makes brining unnecessary.
Melt a stick of butter in a large fry pan. Add enough sherry to roughly double the liquid in the pan. Dice up a couple of green onions and mince garlic to taste ( a couple of cloves works for me) and saute them over moderate heat for a minute. Reduce heat and add perch or walleye fillets. Poach fish in sauce for about eight to ten minutes depending on thickness of fillets, turning once. Remove fish from pan and turn up heat. Reduce the sauce to the desired thickness and pour over fish. Serve with garlic bread and fresh tomatoes you picked while you were getting the onions. A ten inch fry pan full serves one if you like perch like I do.
My grandma used to make a pickled carp,that she put in a loaf pan and it would set up. like a jello jigglier, then she would slice it and serve with fresh tomatoes. I’ve tried to make it, sure wish I’d have payed attention 
rainbowchaser,
I’m not much of an appreciator of fish ( excepting perch, walleye and a few salt water denizens) but if you would be kind enough to send me your address, I’d be happy to stop by to taste and critique your recipe. All this on my way to the MIFI. I’d be happy to do this for you.
Mark
[SIZE=4]SEAFOOD LASAGNA [/SIZE]
16 ounces lasagna noodles, cooked al dente (still very firm)
1 small white onion, diced
1 clove garlic, minced
2T butter
12 ounces Ricotta cheese
8 ounces cream cheese
3t basil
1/2t salt
1/8t black pepper
1 egg
2 cans cream of mushroom soup, or, use 1 can cream of chicken and 1 can cream of mushroom which provides a nice variation of flavors.
1/3 cup milk
1/2 cup white wine
1/2 pound bay scallops
1/2 pound crab
1/2 pound small shrimp
1/4 pound white fish, in chunks (you can leave this out and the food tastes great, only use fish if it isn’t too ‘fishy’ smelling).
1/4 cup Mozzarella, grated
1/4 cup Parmesan, grated
In large pan, saute onion and garlic in butter. In large bowl, combine Ricotta, cream cheese, basil, salt, pepper, egg, onion and garlic. Set aside. In a separate large bowl, combine soup and milk. Stir in wine and all seafood. Set aside.
Assemble as follows in a 9X13 baking pan: a thin layer of sauce with seafood;
1/5 of the noodles
1/3 of the cheese and basil sauce
1/5 of the noodles
1/2 of the sauce with seafood
1/5 of the noodles
1/3 of the cheese and basil sauce
1/5 of the noodles
1/2 of the sauce with seafood
1/5 of the noodles
1/3 of the cheese and basil sauce
Sprinkle top with grated cheeses. Bake at 350 degrees for 45-60 minutes. Let stand 10 minutes before serving. Enjoy!
Larry 
—sagefisher—
I practice C&R on yellow perch—i release them into beer batter then hot peanut oil
but walleye are grilled
Grilled walleye
crisscross the surface of fresh caught walleye fillets with a sharp knife and work salt and pepper into the fillets put a dash of tequilla or Jack daniels on them
sear them in a skillet with olive oil, garlic, minced ginger, onion and crushed dried chili pepper so it coats the fillet—just for a 15 seconds or so on each side and remove and place on a paper towel
start with heavy duty foil and spray with pam
put an overlapping row of red skinned potatoes then 3 pads of butter
place a row of onions over that
on each side put celery, asparagus, green onion cut lengthwise
place 1 fillet(1/2 of fish) on the onions
doctor up some Tostidos brand medium salsa with any garnishes or hot sauces and place over the fish—i like capers, more garlic, hot sauces, cayenne pepper
put slices of red or yellow pepper on the salsa
wrap up and grille—package should be gurgling and steaming when done
this works well with heat from below and steams the fish–it doesnt work that well in the broiler though
Ive had people that hate fish almost lick the foil
Good recipe. Poached fish is heavenly. And this recipe will probably work for just about any fish, as well as chicken breast fillets. Good job.
The famous jewish entree, Gefiltefish is made from carp (and other mixed fish such as pike, whiting…whatever is cheap). It is sort of jellied and pickled. It’s not bad. Goes great with fresh bagels.
MMMM, Hot smoked trout, thick white bread and lots of butter! Washed down with a nice cold Becks. It just doesn’t get any better.
I smoke my trout by spliting and rubbing with a little salt, add some knobs of butter and for smoking use tea tree sawdust mixed with some rosemary sprigs. A good trout (4lb+) should take no more than 20 minutes in the smoker.
Any left overs can be flaked into a white sauce and topped with mashed spuds and a little cheese, 15 minutes in a warm oven so the cheese goes golden, yum.
I only do this once or twice a year as I do not often keep trout but you can easily use any other fish you like.
Mike.
Trout
Cleaned, skin on seasoned with salt and pepper and LIGHTly dredged in flour.
Brown slowly 3-4 sliced of cubed bacon, rremove from pan…allow grease to heat again and add Trout skin side down 2-3 minutes, flip cook 2-3 minutes and then remove from pan.
Add 1/4 cup or so of finely sliced leeks, cook till soft, add some fresh cracked pepper, just a touch of White Wine (optional) and the juice of about 1/2 lemon.
Put the bacon and leeks over the Trout and enjoy.
To really spike it up you can brown about 3 tbs of whole butter in the pan after everything else is out and spoon that over the finished fish…very French.
Gig,
Thanks for the info, I’ll have to see how smilar it is!
Salmon (or Trout) with Pineapple Peach Salsa
Bake, broil or grill a salmon or trout fillet. I like to brush it with butter and season it with salt & pepper, garlic, lemon juice, white wine and fresh parsley.
The salsa is my wife’s recipe, not sure if it’s exact, but it’s close enough.
I mostly cook by eye and unless I’m following a recipe, I rarely measure things, but I’ll put approximate quantities down in case anyone would want to make it. Adjust according to your taste.
Pineapple Peach Salsa
1/2 cup of diced green pepper
1/4 cup of diced green onion
3/4 cup of diced fresh peaches
1/4 cup of diced canned or fresh pineapple
1 tablespoon of chopped parsley
Mix in a bowl and let it sit in the refrigerator for about an hour.
top the grilled fish with the salsa.
We like it served with white rice and a green vegetable.