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carp?
Apr 15, 2015 19:17:26 GMT -5
Post by garrett on Apr 15, 2015 19:17:26 GMT -5
I') ll be stalking river carp as the river drops. any recipies ya'lls
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carp?
Apr 15, 2015 20:45:20 GMT -5
Post by gulfcoastguy on Apr 15, 2015 20:45:20 GMT -5
I can't say as I've had any carp. Is the meat white and flaky or darker and oily?
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carp?
Apr 15, 2015 21:38:08 GMT -5
Post by nightmist on Apr 15, 2015 21:38:08 GMT -5
My dear departed father-in-law worked some at coming up with recipes for both carp and pike. Most ways of cooking either fish the best he or any of the fine cooks on that side of the family managed, was to make it taste like well seasoned mud.
Your best bet would probably be to plank it. Clean and scale the fish, lay it whole on a good well oiled cooking plank, rock maple, or apple are particularly nice. Some say you should oil it with bacon grease, some say lard, and of course if you are watching the fat one of those fancy olive oils would likely do well. Salt and pepper your fish and lay on lemon slices generously. Sprinkle a pinch each of ginger, thyme, and tarragon over the top, and drizzle a little oil or melted butter over top. Bake at 350F for half an hour-45 minutes. Scrape the fish into the trash and serve the plank with a good clean saw and a bottle of Jim Beam.
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carp?
Apr 16, 2015 8:31:39 GMT -5
Post by LinFL on Apr 16, 2015 8:31:39 GMT -5
So, Nightmist...I'm not sure, but are you implying that you're not a fan of carp?
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carp?
Apr 16, 2015 22:35:07 GMT -5
Post by gulfcoastguy on Apr 16, 2015 22:35:07 GMT -5
Is it just a coincidence that you can rearrange the letters of Carp to describe the taste?
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carp?
Apr 17, 2015 11:39:46 GMT -5
Post by garrett on Apr 17, 2015 11:39:46 GMT -5
My dear departed father-in-law worked some at coming up with recipes for both carp and pike. Most ways of cooking either fish the best he or any of the fine cooks on that side of the family managed, was to make it taste like well seasoned mud. Your best bet would probably be to plank it. Clean and scale the fish, lay it whole on a good well oiled cooking plank, rock maple, or apple are particularly nice. Some say you should oil it with bacon grease, some say lard, and of course if you are watching the fat one of those fancy olive oils would likely do well. Salt and pepper your fish and lay on lemon slices generously. Sprinkle a pinch each of ginger, thyme, and tarragon over the top, and drizzle a little oil or melted butter over top. Bake at 350F for half an hour-45 minutes. Scrape the fish into the trash and serve the plank with a good clean saw and a bottle of Jim Beam. Rotfl....I never saw it coming.
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carp?
Apr 17, 2015 11:41:15 GMT -5
Post by garrett on Apr 17, 2015 11:41:15 GMT -5
Is it just a coincidence that you can rearrange the letters of Carp to describe the taste? Thanks gulf...smiles I read you have to remove the mud vein? In its dorsal area. also read that it's first cousins to the redfish? Gotta research that some more.
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carp?
Apr 28, 2015 19:36:21 GMT -5
Post by garrett on Apr 28, 2015 19:36:21 GMT -5
had somebody tell me that smoking it was darn tasty. on the bbq.
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carp?
Apr 28, 2015 22:44:46 GMT -5
Post by gulfcoastguy on Apr 28, 2015 22:44:46 GMT -5
If it is like redfish then: don't scale it, cut the whole filets off of the side, rub the flesh side with a spice rub of your choice and olive oil or butter, place skin side down on a low burning grill or a smoker. When done just scoop the meat out of the hide.
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carp?
May 1, 2015 16:11:21 GMT -5
Post by garrett on May 1, 2015 16:11:21 GMT -5
Sounds good gulfie.thanks
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carp?
Jan 10, 2016 13:07:25 GMT -5
Post by Train on Jan 10, 2016 13:07:25 GMT -5
I have never fooled with carp but there are those who love it and they love it smoked. Looks like your best bet is with Gulf's system. Let me know if you begin to get the urge to pucker. Train
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carp?
Jan 14, 2016 22:53:29 GMT -5
Post by garrett on Jan 14, 2016 22:53:29 GMT -5
thanks train.lol
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