Eating Carp

[TubeDude]

[cool][#0000ff]Carp ARE a fine food fish. The problem most people have is getting past the looks. If you are raised in a trout oriented society, carp are way down the list of anything you want to fish for...or keep for the table.[/#0000ff]
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[#0000ff]Virtually all other nations of the world have some form of carp in their waters and prize them as food fish. And they are also considered worthy adversaries for the sport fishing set. In some European countries they have carp clubs and carp tournaments. Winners are heroes.[/#0000ff]
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[#0000ff]Carp have a stronger odor from their skin and slime than most trout. MOST TROUT. Some trout, bass and other species also smell strong. Try northern pike. Whew.[/#0000ff]
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[#0000ff]But, when you fillet and skin a carp you end up with firm white flesh that can be cooked any way you enjoy cooking fish. And the fillets do not smell or taste any stronger than fillets from other species taken from the same waters. Maybe even milder.[/#0000ff]
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[#0000ff]One of the big issues with carp (and pike, etc.) is the abundance of flesh bones. But, in case you hadn't noticed, trout have them too...and much finer and harder to pick out before you swallow one. It helps to learn the basic anatomy and bone structure of a carp and then learn how to cut the fillets into long strips by cutting out the strips of bones and leaving strips of boneless flesh. The rows of bones are easy to locate with a finger tip or by trying to cut crossways through a fillet. You will easily find where they are.[/#0000ff]
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[#0000ff]In many cultures the carp are simply cleaned and maybe scaled before being fried, grilled or baked whole...pulling off the flesh and picking out the bones after cooking. It ain't THAT difficult. You can stuff the body cavity with onions, lemons and other herbs and spices to add flavor during the cooking process. Bake them about the same amount of time you would a similar sized chicken.[/#0000ff]
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[#0000ff]When I lived in Sacramento I usually had a supply of smoked steelhead and salmon in my refrigerator...until my buddies showed up and raided the stash. After catching a couple of big old carp in the nearby (clean) American River I filleted, deboned and smoked the strips of carp meat with the same recipe I usually used for salmon. When my buddies raided that batch they raved about how it was some of the best smoked salmon I had turned out. Even after being told what it was some of them did not barf.[/#0000ff]
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[#0000ff]Carp from Deer Creek, Starvation, Willard Bay and especially Flaming Gorge are good candidates to try them on the table. If they come from shallow muddy or weedy lakes they are more likely to develop an off taste. But heck, I have eaten trout from some lakes that were terrible with mossy taste.[/#0000ff]
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[#0000ff]Suggestion: marinate some of the boneless strips in teriyaki marinade for a few hours and then grill it in a fish basket until flaky. Dip the pieces some leftover marinade and try to find something wrong with it.[/#0000ff]
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[#0000ff]Also: Cut the strips into nuggets. Then fry them like chicken...roll in flour, then egg wash, then back in the flour (seasoned). Deep fry them and dip them in tartar sauce, wing sauce or BBQ sauce.[/#0000ff]
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[#0000ff]Carp...the other other white meat.[/#0000ff]
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