02-14-2012, 02:02 PM
I know you are all cringing and saying ick, but a lot of our fish eating prejudices are based on looks and not on experience. Carp are eaten in most other countries, and they were brought here as a food fish.
Their very adaptability is a strike against them. If they can live in warm trashy water they must be a trash fish. --- And yes, you don't want to eat anything from polluted water. Here in Idaho most of the water is clean even if it is roiled and muddy.
Cold and clean water as well as preparation is key to eating it. The preparing starts as soon as it is caught. They need to be bleed out, gutted, and chilled as soon as possible. After fileting all of the skin and dark meat out, then a brief soak in a mild brine helps to remove any blood from the filets. Cook as you would any fish. Handled and prepared right they can be a good tasting fish.
CoyoteSpinner, The species of carp that are the "Asian Flying Carp" or "Silver Fish" are different than what is here in Idaho. They are a VERY good eating fish. The bone structure is the same though, so the three videos you referenced are the best out there for how to filet carp or pike....any of the "Y" bone fish.
Here is a discussion about cooking carp that was posted some time ago. [url "http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?post=623186"]http://www.bigfishtackle.com/...orum.cgi?post=623186[/url]
Carp are actually not a bad tasting fish. The problem with them is the bones, which makes for more preparation.
Now if I could just catch the crafty buggers!!!
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Their very adaptability is a strike against them. If they can live in warm trashy water they must be a trash fish. --- And yes, you don't want to eat anything from polluted water. Here in Idaho most of the water is clean even if it is roiled and muddy.
Cold and clean water as well as preparation is key to eating it. The preparing starts as soon as it is caught. They need to be bleed out, gutted, and chilled as soon as possible. After fileting all of the skin and dark meat out, then a brief soak in a mild brine helps to remove any blood from the filets. Cook as you would any fish. Handled and prepared right they can be a good tasting fish.
CoyoteSpinner, The species of carp that are the "Asian Flying Carp" or "Silver Fish" are different than what is here in Idaho. They are a VERY good eating fish. The bone structure is the same though, so the three videos you referenced are the best out there for how to filet carp or pike....any of the "Y" bone fish.
Here is a discussion about cooking carp that was posted some time ago. [url "http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?post=623186"]http://www.bigfishtackle.com/...orum.cgi?post=623186[/url]
Carp are actually not a bad tasting fish. The problem with them is the bones, which makes for more preparation.
Now if I could just catch the crafty buggers!!!
[signature]