08-23-2008, 05:17 PM
EZOP,
I no longer have a smoker but smoked carp in the past numerous times. I would only use ones taken from clear water (more superstition than anything else) and would fillet the prime back straps to avoid messing with guts etc. There is a brown colored "mud line" that I would discard. From a 20 # carp I would end up with pure meat fillets without bones, hide and mud strips-- of maybe one pound total. Then I would slice what is left into strips with thickness no larger than 3/8" and of various widths and lengths.
I used a Little Chief salt and sugar brine and smoked them more than required using the standard wood for fish --either alder or apple if memory serves. I always heated everything that I smoked in the oven to about 300 F just to make sure that it was cooked.
Carp is very fat (or greasy) so traditional methods such as baking or frying will result in a product that is disgusting and inedible (in my humble opinion). Smoked, I found the opposite to be true and found it among the best of the fish--certainly much better than trout that is cooked by traditional methods.
FR
[signature]
I no longer have a smoker but smoked carp in the past numerous times. I would only use ones taken from clear water (more superstition than anything else) and would fillet the prime back straps to avoid messing with guts etc. There is a brown colored "mud line" that I would discard. From a 20 # carp I would end up with pure meat fillets without bones, hide and mud strips-- of maybe one pound total. Then I would slice what is left into strips with thickness no larger than 3/8" and of various widths and lengths.
I used a Little Chief salt and sugar brine and smoked them more than required using the standard wood for fish --either alder or apple if memory serves. I always heated everything that I smoked in the oven to about 300 F just to make sure that it was cooked.
Carp is very fat (or greasy) so traditional methods such as baking or frying will result in a product that is disgusting and inedible (in my humble opinion). Smoked, I found the opposite to be true and found it among the best of the fish--certainly much better than trout that is cooked by traditional methods.
FR
[signature]