04-05-2023, 10:23 PM
I have eaten carp from several waters...in several states. Not unlike most species, the taste, texture and overall edibility is affected by water temps, water quality, algae presence, etc. But the carp I have eaten from clean, cold waters has always been quite edible. As with most members of the large "minnow" family, carp have a lot of small flesh bones in addition to the spine and ribs. But with a little practice and some skillful knife work you can remove most of these for frying, grilling or regular baking. Long slow baking or pressure cooking will render the bones soft and edible. Ditto for pickling...as with suckers.
In Utah Lake, carp are definitely the bad guys...rooting up vegetation needed by other species and destroying the nests of those other species as well. And in that shallow lake they contribute to the often muddy water. But in Willard Bay, Deer Creek, Starvation and a few other waters the carp are simply part of the ecosystem. They do not keep the waters muddied up and they generally feed on a lot of the same food items as the "good guys"...like crawdads, worms and other fish fry. And they are often caught on flies and lures meant for the other species. So their flesh is usually well worth cooking and consuming. The only problem is their image...and the troutaholic prejudices in the state.
It is interesting that in the midwest...where non-native Asian carp species have created ecological problems in some waters...locals have discovered that these interlopers are actually pretty good table fare. And they are actually commercially harvested and are becoming popular on some restaurant menus.
In Utah Lake, carp are definitely the bad guys...rooting up vegetation needed by other species and destroying the nests of those other species as well. And in that shallow lake they contribute to the often muddy water. But in Willard Bay, Deer Creek, Starvation and a few other waters the carp are simply part of the ecosystem. They do not keep the waters muddied up and they generally feed on a lot of the same food items as the "good guys"...like crawdads, worms and other fish fry. And they are often caught on flies and lures meant for the other species. So their flesh is usually well worth cooking and consuming. The only problem is their image...and the troutaholic prejudices in the state.
It is interesting that in the midwest...where non-native Asian carp species have created ecological problems in some waters...locals have discovered that these interlopers are actually pretty good table fare. And they are actually commercially harvested and are becoming popular on some restaurant menus.