Having been stationed in Germany I knew about the carp at Christmas. I have a friend who is a serious outdoorsman as am I. He said he has tried everything to cook carp. Everything from soaking it in milk before hand, deep-fried, baked, seared in a pan with onions… He said every way he cooked it it just tasted like dirt! Color me out!
The suckers, when skinned and filleted, went into the smoker. The carp were buried in the garden as fertilizer for the raspberries. My dad, granddad and all of my uncles swore that that was the only thing that carp was good for.
—” He said every way he cooked it it just tasted like dirt!”
I spent summers on the Mississippi River and there was a fish smokehouse every couple of miles.
Carp, drum, buffalo... cheap and delicious!
Yes, greasy!
They kept live fish in huge tanks, supposedly to wash some of the dirt out?
The last time I was out that way, most of the smokehouses were gone.
It depends on what species.
I’ve had bighead and silver carp. They are filter feeders (ie., plankton), and they are quite tasty, esp. if out of decent water. The small bones are problematic though. I keep thinking that if I ever see someone tossing one on the bank, I’ll try pressure cooking the small bones out.