02-19-2014, 02:15 PM
Sounds similar to what I used to do in the midwest. Except we cut carp into chunks, stuffed it in mason jars, added some garlic and then let them get nasty in the sun for a week or so. If you could stand the smell of it then you were in business.
Around Idaho I usually just use fresh cut perch. Seems like everything around here loves that stuff, including myself.
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Around Idaho I usually just use fresh cut perch. Seems like everything around here loves that stuff, including myself.
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