10-27-2009, 02:34 PM
Only in this country is carp concidered a garbage fish, and for the most part it is. It was introduced in north america around the turn of the 1900's to help clean sewage that was dumped directly in to rivers and lakes from factories and homes.
Those practices have been outlawed, but dosnt mean it still dosnt happen. so one must be carefull as to wich bodies of waters one is targeting carp.
Carp like salmon are bone fish, meaning they have an extra set of rib bones.
in addition to the extra rib bones there is a mud vein to contend with.
Younger and much smaler carp under14 inches can be gutted and smoked or fillet and smoked.
from about 14 inches and up you need to fillte and skin the carp. On the skin side of the fillet is where you will find the mud vein, the biger the carp the biger the vein and more flesh you will have to throw away.
If the fish is young or the water is clean the mud vein will be redish in color, the older and dirtier the water the browner the mud vein will become.
After the fillet is skinned, to cut out the mud vein you will cut from the fillet a "V" out of the side.
You can then debone the carp or can it like salmon or bake it grill it or even cut it in to strips and deap fry it in batter.
Fresh Clean carp is realy not all that bad, It is not nearly as strong taisting as salmon.
To each his own boys, but I like mine soaked in water for a while to flush out any blood, then battered and deap fried.
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Those practices have been outlawed, but dosnt mean it still dosnt happen. so one must be carefull as to wich bodies of waters one is targeting carp.
Carp like salmon are bone fish, meaning they have an extra set of rib bones.
in addition to the extra rib bones there is a mud vein to contend with.
Younger and much smaler carp under14 inches can be gutted and smoked or fillet and smoked.
from about 14 inches and up you need to fillte and skin the carp. On the skin side of the fillet is where you will find the mud vein, the biger the carp the biger the vein and more flesh you will have to throw away.
If the fish is young or the water is clean the mud vein will be redish in color, the older and dirtier the water the browner the mud vein will become.
After the fillet is skinned, to cut out the mud vein you will cut from the fillet a "V" out of the side.
You can then debone the carp or can it like salmon or bake it grill it or even cut it in to strips and deap fry it in batter.
Fresh Clean carp is realy not all that bad, It is not nearly as strong taisting as salmon.
To each his own boys, but I like mine soaked in water for a while to flush out any blood, then battered and deap fried.
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