Cooking Carp

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Sundancer7
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Cooking Carp - Thu, 06/26/08 4:24 PM
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I have a over abundance of huge carp at my residence due to the fact that I feed the ducks a couple of times daily.

I have read that many countries use carp as a food source. I have noticed that lately that seafood at Walmart and other stores have jacked their prices up astro.

Does anyone have any idea how to utilize carp. I can catch them by merely picking them up out of the the lake as there are so many of them.

I am aware that there is a restaurant in Omaha, Nebraska by the name of Joe Tess that has been serving them for maybe 50 years.

There has to be a way that they are prepared that makes them delicious or else Joe Tess could not have served them that long.

Paul E. Smith
Knoxville, TN

Rusty246
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RE: Cooking Carp - Thu, 06/26/08 4:38 PM
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Sundancer:

I went on the web and frying seems to be the most popular way. Leaving the skin on(scaled)is suggested as well as removing the dark meat. With all due respect sir carp in my mind rate right "down there" with stergeon(sp?)just don't know if I could eat it unless I didn't know what it was.

Michael Hoffman
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RE: Cooking Carp - Thu, 06/26/08 4:49 PM
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My grandmother always used carp in her gefilte fish. She'd grind it up with pike and cook it. Delicious.

the grillman
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RE: Cooking Carp - Thu, 06/26/08 4:54 PM
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Carp can be a little boney; it's all in how you fillet them. It's been too many years for me to remember, and I'm not that old.

They aren't a bad fish to eat, though. They are quite good if prepared properly.

Many of the roadhouses up and down the Mississippi in Missouri and Illinois will feature fried carp sandwiches; pretty tasty, too. Not much different from catfish.

My great grandmother used to bake carp with a tomato creole type of sauce.

Carp fishing is actually growing in popularity. There was a big article on it in Field and Stream a couple months ago, if memory serves.....

tiki
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RE: Cooking Carp - Thu, 06/26/08 6:20 PM
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A tip---my Austrian mother in law loved carp and she taught me a trick---they do tend to get a "Muddy" taste and as a child they would always bring them home live---which is easy to do as they stay alive out of water fairly well---especially in a case like yours where they are right there in the back yard---any way--they would put them in a tub of clear water that had a few inches of corn meal in the bottom for several days---the carp would run this through them and in the course of doing so they would Freshen them selves and flush out all the muddiness that they tend to get as they bottom feed.--and they actually are tasty --both fried and as gefilte fish.

brittneal
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RE: Cooking Carp - Fri, 06/27/08 7:00 AM
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Carp didnt just pop up out of nowhere. They arent native to the US. Our forefathers brought them over from Europe snd Asia food fish. They alwats have and still are big carp eaters. I get saddened upon seeing a bloated carp stinking and covered with flies from an angler who wanted to improve the fishery by removing the trash fish
Just think about how many carp their. Ive always thought a good way to feed the hungry, Harvest carp and geese. Makes a good holiday meal
britt

6star
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RE: Cooking Carp - Fri, 06/27/08 7:59 AM
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Since I live near the Illinois River (and it has always had carp......now we also have the Asian jumping carp), the main problem that I know of besides the "muddy" taste (which can be removed as tiki said or covered up with heavy seasoning) are the bones. There are hundreds of "pin bones" in a carp (almost impossible to get them all out by filleting them) and the usual way to deal with them is either fillet the carp very thin and then fry them very crisp or, as Michael Hoffman said, grind the meat (and bones) before cooking. Otherwise you end up with a mouthful of these pin bones (and you wil quickly realize why they call them pin bones).

Pogo
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RE: Cooking Carp - Fri, 06/27/08 2:40 PM
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Paul,

It is sad, but the TWRA says we shouldn't eat carp out of the Fort Loudon or Watts Barr Lake due to mercury and pcb's. Apparently, there is no "safe" level at which you can consume them.

My uncle always prepared carp by nailing their head to a tree and cutting the tail so they could bleed out. Then you cut out the dark red meat only eating the nice white meat. Sounds barbaric..... but that's the way they used to do it.

bdtn
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RE: Cooking Carp - Sun, 06/29/08 2:37 PM
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in germany carp is cristmas dinner they are sold live.
the chinese think they are very wise.
they sell a lot in asian and latin mrkts.
i had it in spain.the old lady had it on her counter
for 2-3 days after she cooked it in boiling water.she said she always did it this way.it was good
white meat no fishy or muddy taste
didnt get sick at all

Robearjr
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RE: Cooking Carp - Tue, 07/1/08 6:25 PM
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I've read that some farmed carp cannot be distinguished from tuna fish in blind taste tests.



lleechef
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RE: Cooking Carp - Wed, 07/2/08 1:17 AM
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For some strange reason, in France all the moats around the castles were loaded with carp. I never cooked one and I never ate one.

brittneal
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RE: Cooking Carp - Wed, 07/2/08 1:40 AM
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For 6star...

For centuries, Old World fish farmers have esteemed the carp as an easily domesticated food fish,so immigrant farmers welcomed these familiar fish when the U.S. Fish Commission first brought them to North America in the late 1800s. But the carp soon left the farm for the continent's open lakes and streams. As a result, the carp harvest from the Great Lakes has grown steadily since the first recorded catch in 1893.
britt

WarToad
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RE: Cooking Carp - Wed, 07/2/08 12:45 PM
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My Mom use to fry carp all the time growing up. Fillet them out or even whole, dredge in seasoned four and fry. My Uncle would smoke them to be almost jerky-like. I remember them being just bony as heck.

Blower
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RE: Cooking Carp - Tue, 07/15/08 6:24 PM
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Had a friend that would smoke them, but they are not really my cup of tea fish-wise.

chewingthefat
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RE: Cooking Carp - Fri, 07/18/08 5:50 PM
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Switch the r and the a in Carp, and that's the fish you got!